If there’s one dish that lives up to its name, it’s Marry Me Chicken Pot Pie. This heartwarming recipe combines the irresistible flavors of creamy, savory chicken filling with a buttery, flaky crust. It’s the kind of meal that makes you want to cozy up with a loved one and savor every bite. Whether you’re looking to impress your significant other, make a comforting family dinner, or just treat yourself to something indulgent, this pot pie is pure magic.
What sets this pot pie apart is its rich, velvety sauce infused with garlic, herbs, and a hint of sun-dried tomatoes. The combination of tender chicken, hearty vegetables, and a golden, flaky crust makes it a dish worthy of romance. One bite, and you’ll understand why it’s called “Marry Me” Chicken Pot Pie—because whoever tastes it might just propose on the spot!
Why You’ll Love This Marry Me Chicken Pot Pie
-
Ultra Creamy & Flavorful – The sauce is rich and comforting, with a perfect blend of herbs and garlic.
-
Buttery, Flaky Crust – Golden, crispy, and made to impress.
-
Perfect Comfort Food – A warm, hearty meal for cozy nights.
-
Great for Leftovers – Tastes even better the next day!
-
Crowd-Pleaser – Perfect for date nights, family dinners, or holidays.
Preparation Time and Yield
-
Prep Time: 20 minutes
-
Cook Time: 40 minutes
-
Total Time: 1 hour
-
Yield: 6 servings
Nutritional Information (Per Serving)
-
Calories: 480 kcal
-
Carbohydrates: 38g
-
Protein: 26g
-
Fat: 24g
-
Fiber: 3g
-
Sugar: 5g
Ingredients for Marry Me Chicken Pot Pie
For the Filling:
-
2 cups cooked, shredded chicken
-
3 tablespoons unsalted butter
-
1 small onion, diced
-
2 cloves garlic, minced
-
2 medium carrots, diced
-
1 cup frozen peas
-
1/3 cup sun-dried tomatoes, chopped
-
1 teaspoon dried thyme
-
1 teaspoon dried oregano
-
½ teaspoon red pepper flakes (optional)
-
3 tablespoons all-purpose flour
-
1 ½ cups chicken broth
-
¾ cup heavy cream
-
½ teaspoon salt
-
½ teaspoon black pepper
For the Crust:
-
1 package refrigerated pie crust (or homemade)
-
1 egg, beaten (for egg wash)
Step-by-Step Instructions for Marry Me Chicken Pot Pie
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a deep baking dish to prevent sticking.
Step 2: Sauté the Vegetables
In a large skillet, melt butter over medium heat. Add the onion and carrots, cooking for about 5 minutes until they start to soften. Stir in the garlic and cook for another minute until fragrant.
Step 3: Add the Flour and Herbs
Sprinkle flour over the vegetables and stir well to coat everything evenly. Let it cook for about 1 minute to remove the raw flour taste. Then, add thyme, oregano, red pepper flakes, salt, and black pepper for extra flavor.
Step 4: Make the Creamy Sauce
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Once the mixture starts to thicken, add the heavy cream and stir until smooth. Let it simmer for 2-3 minutes until thick and creamy.
Step 5: Add the Chicken and Veggies
Stir in the shredded chicken, frozen peas, and sun-dried tomatoes. Mix everything well and let the filling cook for another 2 minutes. Remove from heat and set aside.
Step 6: Prepare the Pie Crust
Roll out one pie crust and place it into the greased pie dish. Press it gently to fit, making sure there are no air bubbles.
Step 7: Fill the Pie
Pour the chicken filling into the pie crust, spreading it evenly.
Step 8: Add the Top Crust
Place the second pie crust over the filling. Press the edges together and crimp with a fork to seal. Cut small slits on top to allow steam to escape.
Step 9: Brush with Egg Wash
Brush the top crust with a beaten egg for a beautiful golden color.
Step 10: Bake the Pie
Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown.
Step 11: Cool and Serve
Let the pie cool for 10 minutes before slicing. Serve warm and enjoy!
Ingredient Background
Chicken is the heart of this pot pie, providing a protein-rich base that absorbs all the delicious flavors of the creamy sauce. Using shredded rotisserie chicken is a great shortcut that saves time while still delivering a tender and flavorful filling. If you prefer, you can cook and shred your own chicken breasts or thighs, which will give you more control over seasoning and texture.
Sun-dried tomatoes add a sweet and tangy depth to this dish. Unlike fresh tomatoes, these are dried to intensify their flavor, creating a slightly chewy and bold ingredient that complements the creamy sauce. Their deep red color also adds a beautiful contrast to the golden crust, making the dish visually appealing.
The pie crust is what transforms this dish from a simple creamy chicken dish into a pot pie masterpiece. A good crust should be flaky, buttery, and golden brown. While store-bought crust works well, making your own from scratch can take this dish to the next level. The key to a tender crust is keeping the dough cold and not overworking it.
Technique Tips for Marry Me Chicken Pot Pie
Achieving the perfect pot pie starts with balancing the filling’s consistency. If the sauce is too thin, the pie will be runny when sliced. To avoid this, allow the sauce to simmer until thickened before adding it to the crust. A properly thickened sauce should coat the back of a spoon without dripping too quickly.
For the flakiest crust, always use cold butter when making homemade dough. The small bits of cold butter melt during baking, creating steam pockets that result in a crisp, flaky texture. If using a store-bought crust, let it rest at room temperature for 5-10 minutes before rolling to prevent cracks.
When assembling the pie, sealing the edges correctly is essential. If the crust isn’t pressed together tightly, the filling may leak out during baking. Using a fork to crimp or creating a decorative pinched edge helps lock in all the creamy goodness while giving the pie an elegant touch.
Alternative Presentation Ideas
For a rustic twist, consider making this dish as mini pot pies in ramekins or oven-safe bowls. Instead of a full pie crust, top each serving with a flaky puff pastry lid for an elegant look. These individual servings are perfect for dinner parties or cozy date nights.
Another unique serving idea is a biscuit-topped pot pie. Instead of traditional pie crust, bake the filling in a casserole dish and place homemade or store-bought biscuits on top. As they bake, they absorb some of the creamy filling, creating a deliciously soft and crispy topping.
If you’re serving this dish for a large gathering, try a deconstructed version. Bake the filling separately and serve it in bowls with buttery puff pastry twists or homemade garlic bread for dipping. This modern take makes it easier for guests to serve themselves while still enjoying all the classic flavors.
Freezing and Storing Marry Me Chicken Pot Pie
To store leftovers in the fridge, cover the pie tightly with plastic wrap or place it in an airtight container. It will stay fresh for 3-4 days. Reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals until warm.
If you want to freeze the whole pie, assemble it but do not bake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, do not thaw—simply bake from frozen at 375°F (190°C) for about 50-60 minutes or until golden brown.
For freezing leftover slices, wrap each piece individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, reheat in the oven at 375°F (190°C) for 20-25 minutes or until heated through.
Healthier Twist Ideas
For a lighter version, swap out heavy cream for low-fat milk or unsweetened almond milk. This reduces the calorie count while still maintaining a creamy texture. You can also use Greek yogurt in place of some of the cream for added protein.
Instead of a traditional pie crust, consider using whole wheat crust or phyllo dough. Whole wheat crust adds more fiber and nutrients, while phyllo dough provides a light, crispy texture with fewer calories. Brushing phyllo layers with a small amount of olive oil instead of butter can further reduce the fat content.
For a low-carb alternative, replace the crust entirely with a cauliflower mash topping. This turns the dish into a pot pie casserole while cutting down on carbs. Simply steam and mash cauliflower, then mix it with a bit of butter and seasonings before spreading it over the filling and baking.
Serving Suggestions for Events
For date nights, serve this pot pie with a simple side salad and a glass of sparkling water with lemon. The creamy filling pairs beautifully with crisp greens, creating a balanced meal that’s both comforting and elegant. A candlelit dinner with this dish is sure to impress!
If you’re hosting a holiday gathering, consider making two smaller pot pies instead of one large one. This allows for easier serving and prevents the crust from getting soggy as guests take their portions. Pair the meal with roasted vegetables and a side of cranberry sauce for a festive touch.
For family dinners, serve with garlic butter green beans or roasted sweet potatoes to add extra nutrition and color to the plate. Since this dish is rich, a lighter vegetable side keeps the meal from feeling too heavy while still being satisfying.
Frequently Asked Questions (FAQs)
1. Can I use rotisserie chicken instead of cooking fresh chicken?
Yes! Rotisserie chicken is a great time-saver and adds extra flavor. Just shred it and mix it into the filling.
2. What can I use instead of heavy cream?
You can substitute heavy cream with whole milk, half-and-half, or Greek yogurt for a lighter version.
3. How do I keep my crust from getting soggy?
Make sure your filling is not too watery, and let it cool slightly before adding it to the crust. Brushing the bottom crust with a thin layer of egg white before filling can also help create a barrier.
4. Can I make this dish gluten-free?
Yes! Use gluten-free all-purpose flour in the filling and a gluten-free pie crust or puff pastry.
5. How do I know when my pie is fully cooked?
The crust should be golden brown and crisp, and the filling should be bubbling. If needed, cover the edges of the crust with foil to prevent burning while the center cooks through.
6. Can I add more vegetables?
Absolutely! Mushrooms, bell peppers, or spinach all work well in this recipe. Just make sure to sauté them before adding them to the filling.
7. Can I use puff pastry instead of pie crust?
Yes! Puff pastry creates a light, flaky topping. Roll it out slightly and place it over the filling before baking.
8. What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crispy. Avoid microwaving if possible, as it can make the crust soggy.
9. Can I make this dish ahead of time?
Yes! Assemble the pie and refrigerate it unbaked for up to 24 hours before baking. You can also freeze it for later.
10. Can I make individual pot pies instead of one large pie?
Yes! Use ramekins or small baking dishes for single-serve portions. Reduce the baking time to about 25-30 minutes.
Conclusion
This Marry Me Chicken Pot Pie is the ultimate comfort food, packed with creamy, savory flavors that will win over anyone’s heart. The combination of juicy chicken, sun-dried tomatoes, and a buttery crust makes it a show-stopping meal perfect for any occasion.
Whether you’re making this for a romantic date night, a cozy family dinner, or a holiday meal, this dish is sure to impress. With its rich flavors, flaky crust, and creamy filling, it’s a recipe you’ll want to make again and again.
Now, it’s time to grab your ingredients and start baking—because love is best served in a golden, flaky crust!
Print
Marry Me Chicken Pot Pie
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1/3 cup sun-dried tomatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Crust:
- 1 package refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a deep baking dish to prevent sticking.
In a large skillet, melt butter over medium heat. Add the onion and carrots, cooking for about 5 minutes until they start to soften. Stir in the garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir well to coat everything evenly. Let it cook for about 1 minute to remove the raw flour taste. Then, add thyme, oregano, red pepper flakes, salt, and black pepper for extra flavor.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Once the mixture starts to thicken, add the heavy cream and stir until smooth. Let it simmer for 2-3 minutes until thick and creamy.
Stir in the shredded chicken, frozen peas, and sun-dried tomatoes. Mix everything well and let the filling cook for another 2 minutes. Remove from heat and set aside.
Roll out one pie crust and place it into the greased pie dish. Press it gently to fit, making sure there are no air bubbles.
Pour the chicken filling into the pie crust, spreading it evenly.
Place the second pie crust over the filling. Press the edges together and crimp with a fork to seal. Cut small slits on top to allow steam to escape.
Brush the top crust with a beaten egg for a beautiful golden color.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown.
Let the pie cool for 10 minutes before slicing. Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 480
- Sugar: 5g
- Fat: 24g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g