Marry Me Chicken Pot Pie
Marry Me Chicken Pot Pie
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 pounds boneless, skinless chicken thighs, cubed
- 2 teaspoons garlic & herb seasoning
For the Filling Base
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound frozen red skin potatoes, cubed
- 5 ounces fresh spinach
- 1/2 cup sun-dried tomatoes, minced, packed in oil
For the Creamy Sauce
- 4 ounces cream cheese, softened
- 1 1/2 cups chicken broth
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper, freshly ground
For the Topping
- 1 sheet pre-made puff pastry
- 1 egg, beaten for egg wash
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 425°F. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the cubed boneless, skinless chicken thighs and sear until fully cooked and lightly browned, about 8-10 minutes. Season the cooked chicken with garlic & herb seasoning. Remove the chicken from the pan and set it aside.
⏱️ 15 min
- 2
In the same pan with the residual chicken fat, add the diced yellow onion and minced garlic. Sauté until fragrant and softened, about 5-7 minutes. Add the cubed frozen red skin potatoes and continue to sauté for another 5-7 minutes, stirring occasionally, until the potatoes begin to get some color.
⏱️ 12 min
- 3
Stir in the fresh spinach and sauté until it wilts, about 2-3 minutes. Then, add the minced sun-dried tomatoes (including their oil for extra flavor) and mix well with the vegetables.
⏱️ 5 min
- 4
Add the softened cream cheese to the pan and stir until it begins to melt and incorporate into the vegetables. Pour in the chicken broth and mix thoroughly until the mixture becomes nice and creamy. Stir in the onion powder, garlic powder, smoked paprika, and black pepper. Mix to combine all the seasonings.
⏱️ 5 min
- 5
Return the cooked chicken to the creamy vegetable mixture in the pan and mix everything together until the chicken is evenly coated. Pour the entire filling into a lightly greased 9x13 inch baking dish and spread it evenly.
⏱️ 5 min
- 6
Carefully place the sheet of pre-made puff pastry over the filling, covering the entire baking dish. Roll over and crimp the edges of the puff pastry to create a sealed crust. Brush the top of the puff pastry with the beaten egg wash for a golden finish. Score the top of the puff pastry with a knife to allow steam to escape during baking. Finally, sprinkle a generous amount of shredded mozzarella cheese over the puff pastry.
⏱️ 5 min
- 7
Bake the pot pie in the preheated oven for 18-20 minutes, or until the crust is golden brown and puffed, and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 425
- 8
Once baked, remove from the oven and let it cool slightly for about 5 minutes before serving. This allows the filling to set. Cut into portions and serve, garnishing with fresh parsley if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Pot Pie
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 pounds boneless, skinless chicken thighs, cubed
- 2 teaspoons garlic & herb seasoning
For the Filling Base
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound frozen red skin potatoes, cubed
- 5 ounces fresh spinach
- 1/2 cup sun-dried tomatoes, minced, packed in oil
For the Creamy Sauce
- 4 ounces cream cheese, softened
- 1 1/2 cups chicken broth
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper, freshly ground
For the Topping
- 1 sheet pre-made puff pastry
- 1 egg, beaten for egg wash
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 425°F. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the cubed boneless, skinless chicken thighs and sear until fully cooked and lightly browned, about 8-10 minutes. Season the cooked chicken with garlic & herb seasoning. Remove the chicken from the pan and set it aside.
⏱️ 15 min - 2
In the same pan with the residual chicken fat, add the diced yellow onion and minced garlic. Sauté until fragrant and softened, about 5-7 minutes. Add the cubed frozen red skin potatoes and continue to sauté for another 5-7 minutes, stirring occasionally, until the potatoes begin to get some color.
⏱️ 12 min - 3
Stir in the fresh spinach and sauté until it wilts, about 2-3 minutes. Then, add the minced sun-dried tomatoes (including their oil for extra flavor) and mix well with the vegetables.
⏱️ 5 min - 4
Add the softened cream cheese to the pan and stir until it begins to melt and incorporate into the vegetables. Pour in the chicken broth and mix thoroughly until the mixture becomes nice and creamy. Stir in the onion powder, garlic powder, smoked paprika, and black pepper. Mix to combine all the seasonings.
⏱️ 5 min - 5
Return the cooked chicken to the creamy vegetable mixture in the pan and mix everything together until the chicken is evenly coated. Pour the entire filling into a lightly greased 9x13 inch baking dish and spread it evenly.
⏱️ 5 min - 6
Carefully place the sheet of pre-made puff pastry over the filling, covering the entire baking dish. Roll over and crimp the edges of the puff pastry to create a sealed crust. Brush the top of the puff pastry with the beaten egg wash for a golden finish. Score the top of the puff pastry with a knife to allow steam to escape during baking. Finally, sprinkle a generous amount of shredded mozzarella cheese over the puff pastry.
⏱️ 5 min - 7
Bake the pot pie in the preheated oven for 18-20 minutes, or until the crust is golden brown and puffed, and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 425 - 8
Once baked, remove from the oven and let it cool slightly for about 5 minutes before serving. This allows the filling to set. Cut into portions and serve, garnishing with fresh parsley if desired.
⏱️ 5 min