Marry Me Chicken Pot Pie
Total Time
Prep: 30 min. Bake: 35 min.
Yield
6 servings
Marry Me chicken pot pie combines two comforting classics into a dinner so good it's bound to make anyone smitten.
Ingredients
- 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
Directions
- Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a lightly greased 9-in. deep pie plate. Trim even with rim. Chill while making filling.
- In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, carrots and onion; cook and stir until tender. Add spinach, sun-dried tomatoes, oregano, thyme, salt and pepper until blended.
- Gradually stir in cream of chicken soup and milk. Fold in shredded chicken and Parmesan; spoon into prepared crust.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and heavy whipping cream; brush over pie crusts.
- Bake for 35-40 minutes or until crust is golden brown. Let stand 15 minutes before cutting.
Nutrition Facts
1 serving: 798 calories, 50g fat (25g saturated fat), 199mg cholesterol, 1006mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 36g protein.
Marry me chicken pot pie will be the best pot pie you've ever had! Sun-dried tomatoes, Parmesan cheese, spinach and mushrooms add so much umami to every slice. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator
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