Marry Me Chicken Pot Pie

A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.

I first served this classic dish to my family during a chilly winter evening and it was an instant hit with everyone asking for seconds

Ingredients

• Chicken: 2 large boneless skinless chicken breasts (about 500 g / 1 lb) cooked and diced
• Vegetables: 1 cup carrots peeled and diced 1 cup frozen peas 1 cup celery diced 1 small onion finely chopped 2 cloves garlic minced
• Creamy Sauce: 4 tbsp unsalted butter 1/4 cup all purpose flour 2 cups chicken broth 1 cup heavy cream 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes (optional for heat) Salt and black pepper to taste
• Crust: 1 package (about 400 g / 14 oz) refrigerated pie crusts (2 crusts) or homemade equivalent
• Finishing: 1 egg beaten (for egg wash)

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Preheat Oven:

Preheat oven to 400°F (200°C)

Sauté Vegetables:

In a large skillet over medium heat melt butter Add onion carrots and celery Sauté for 5 6 minutes until softened

Add Garlic:

Add garlic and cook for 1 minute until fragrant

Make Roux:

Sprinkle flour over vegetables and stir for 1 2 minutes to form a roux

Add Liquids:

Gradually whisk in chicken broth and heavy cream Simmer stirring constantly until thickened (about 4 5 minutes)

Combine Filling:

Add cooked chicken peas thyme oregano and red pepper flakes (if using) Season generously with salt and black pepper Stir to combine then remove from heat

Prepare Crust:

Roll out one pie crust and fit into a 9 inch (23 cm) pie dish Trim edges if needed

Fill Pie:

Spoon the hot chicken filling into the crust

Cover Pie:

Cover with the second pie crust Trim and crimp the edges to seal Cut a few small slits in the top for steam to escape

Egg Wash:

Brush the top with beaten egg for a golden finish

Bake:

Bake for 35 40 minutes or until the crust is golden brown and filling is bubbling

Rest:

Let rest for 10 minutes before slicing and serving

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My family loves coming together around this pot pie especially during the holidays when everyone is home

Notes

Serve with a crisp green salad or roasted vegetables For a lighter version use milk instead of cream

Required Tools

Large skillet Whisk 9 inch (23 cm) pie dish Rolling pin (if using homemade crust) Pastry brush Knife

Nutrition

Calories 520 Total Fat 29 g Carbohydrates 42 g Protein 23 g per serving

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Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This pot pie combines rich flavors with ease of prep making it a lasting family favorite

Recipe FAQ

→ What is the best type of chicken to use?

Cooked boneless, skinless chicken breasts work well for a tender texture, but rotisserie chicken is a convenient alternative that saves prep time.

→ How can I make the crust extra flaky?

Using cold butter or refrigerated pie crust and handling the dough minimally helps create a flaky texture when baked to a golden brown.

→ Can I add other vegetables?

Yes, mushrooms or corn can be added for more flavor and texture variety without overpowering the dish.

→ What spices enhance the flavor?

Dried thyme and oregano bring herbaceous notes, while crushed red pepper flakes add optional gentle heat.

→ How long should I let it rest after baking?

Allow at least 10 minutes for the filling to set and make slicing easier while enhancing the overall flavor.