Marry Me Chicken Pot Pie
Marry Me chicken pot pie combines two comforting classics into a dinner so good it's bound to make anyone smitten.
- 2 tablespoons olive oil
- 8 ounces baby portobello mushrooms, sliced
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 cup fresh baby spinach
- 1/3 cup julienned oil-packed sun-dried tomatoes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup 2% milk
- 1 rotisserie chicken, skin removed, shredded
- 1/2 cup grated Parmesan cheese
- Dough for a double-crust pie
- 1 large egg yolk
- 1 tablespoon heavy whipping cream
- Preheat the oven to 425°F. On a lightly floured surface, roll one half of the dough to a 1/8-inch-thick circle. Transfer the pie crust to a lightly greased 9-inch deep-dish pie plate, gently moving it around to fit the plate. Trim the crust so it’s even with the pie plate’s rim. Chill the crust while making the filling.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the mushrooms, carrots and onions, and cook and stir until they’re tender. Add the spinach, sun-dried tomatoes, oregano, thyme, salt and pepper, and stir until everything is blended.
- Gradually stir in the condensed cream of chicken soup and the 2% milk. Once everything is combined, fold in the shredded chicken and Parmesan. Spoon the filling into the prepared crust.
- Roll the remaining dough into a 1/8-inch-thick circle. Place the pie dough over the filling, and trim, seal and flute the edge. Cut slits in the top so steam can escape during baking. Whisk together the egg yolk and heavy whipping cream, and brush it over the pie crust.
- Bake the pie until the crust is golden brown, 35 to 40 minutes. Let the pot pie stand for 15 minutes to cool and thicken the filling before cutting it.
Whether this pot pie elicits a marriage proposal or not, it will make everyone fall in love with your cooking. Marry Me chicken pot pie is a riff on the viral Marry Me chicken, where crispy chicken breasts are coated in a sun-dried tomato cream sauce. We took those same ingredients—chicken, Parmesan, cream, sun-dried tomatoes, spinach, herbs and garlic—and turned them into a chicken pot pie filling, then baked them into a flaky, buttery double pie crust.
It has everything we love about the two iconic dishes: rich and creamy texture, tender bits of chicken, loads of vegetables, comforting herbs, and a flaky pie crust. Serve warm, cozy slices with a side salad to brighten the meal, and this recipe will gain a permanent spot in your dinner rotation.
- Vegetables: There’s a myriad of mushrooms, carrots, onions and spinach in the chicken pot pie filling. Avoid frozen vegetables, as they retain much more water and will make the filling watery.
- Sun-dried tomatoes: Drain the sun-dried tomatoes from the jar. I like to pat them dry, so the filling doesn’t end up oily. If yours aren’t already julienned, cut them before adding to the filling.
- Herbs: Earthy oregano and savory thyme create an herbaceous blend of flavors in the filling.
- Condensed cream of chicken: Do not dilute your can of condensed cream of chicken! You want to keep it as thick as possible for the filling.
- Milk: Milk thins the filling a bit without watering it down. We suggest 2% milk here, but feel free to use whole milk. Anything thicker or thinner will alter the texture too much.
- Chicken: A store-bought rotisserie chicken makes quick work of the pot pie. However, you can totally cook a few chicken thighs yourself, if you prefer.
- Parmesan: Always grate Parmesan from the block for the freshest flavor. Packaged shredded cheese contains cellulose, an anti-caking agent that affects its flavor and meltability.
- Double-crust pie dough: Feel free to make a double pie crust from scratch or buy premade pie crusts from the store. Whichever route you choose, just make sure you have two pie crusts.
- Egg wash: You’ll make an egg wash from one egg yolk and heavy whipping cream. This is my favorite egg wash combo for a perfect golden brown hue with plenty of shine.
Step 3: Add the soup, chicken and Parmesan
Roll the remaining dough into a 1/8-inch-thick circle. Place the pie dough over the filling, and trim, seal and flute the edge. Cut slits in the top so steam can escape during baking.
Whisk together the egg yolk and heavy whipping cream, and brush it over the pie crust.
