Marry Me Chicken Pot Pie

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.

Ingredients for Marry Me Chicken Pot Pie

• 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.

Directions

Step 1: Prepare the pie plate

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.

Step 2: Cook the veggies

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.

Step 3: Add the soup, chicken and Parmesan

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.

Step 4: Assemble the pot pie

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.

Step 5: Bake the pie

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.

Recipe Variations

• Sub a puff pastry topping: I love the flaky, crackly texture of puff pastry chicken pot pie. Instead of a double-crusted pie dough, transfer the filling into a greased dish, then place the sheet of puff pastry on top and cut a few slits to allow steam to escape.
• Use a biscuit topping: Instead of pie dough, make this the ultimate comfort dish by baking biscuits on top. Use store-bought biscuits, homemade biscuits or a biscuit mix (like we do in our Cheddar Bay Biscuit chicken pot pie). Place the formed, unbaked biscuits on top of the filling, and bake the pot pie until they’re golden brown.
• Kick up the heat: Love a little spice? Add a tiny bit of red pepper flakes or smoked paprika into the chicken pot pie filling. A little goes a long way, so use it sparingly!
• Add more veggies: Use other vegetables in the pot pie filling, like green beans, peas, asparagus or potatoes. Make sure to cook them with the other vegetables, and remember that some will need more cooking time than others.

How to Store Marry Me Chicken Pot Pie

Store leftover Marry Me chicken pot pie in the fridge in an airtight container for up to four days. Remember that the crust will get soggier the longer it sits. You could also freeze leftover pie for up to one month.

How do you reheat leftover Marry Me chicken pot pie?

Reheat leftover slices of Marry Me chicken pot pie in a 350° oven until they’re warmed through, about 10 to 15 minutes. If your slices are frozen, let them thaw overnight in the fridge before reheating them in the oven.

Marry Me Chicken Pot Pie Tips

What should I serve with Marry Me chicken pot pie?

Serve Marry Me chicken pot pie with a crisp, vinegary salad to offset the richness of the pot pie. My first choice would be a spinach and beet salad with a tangy balsamic, mustard and honey vinaigrette. A simple Italian salad or a Caesar salad would pair nicely with the pot pie. Roasted carrots, asparagus or green beans would be great here, too.

My pot pie filling seems loose. What should I do?

If your pot pie filling seems loose, let it sit uncovered for 10 to 15 minutes. As the steam evaporates and the filling cools, the pie filling should thicken. If it seems very watery, though, then ask yourself: Did you use frozen vegetables? Did you dilute the cream of chicken soup? Frozen vegetables contain excess water and should not be used in this pot pie filling. Also, you should not dilute the cream of chicken soup for this recipe.

Can I make this pot pie vegetarian?

Yes, you can make a vegetarian version of this Marry Me pot pie. Instead of chicken, use peeled and diced russet potatoes and increase the number of vegetables in the other measurements. Also, use condensed cream of mushroom soup instead of chicken.