Name: Marry Me Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 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; 1 package refrigerated pie crust (or homemade); 1 egg, beaten (for egg wash)

Ingredients

Scale

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

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!

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Calories: 480
Sugar: 5g
Fat: 24g
Carbohydrates: 38g
Fiber: 3g
Protein: 26g