Description
Marry Me Chicken Pot Pie is a comforting, flaky pie filled with a creamy, savory mixture of shredded chicken, sun-dried tomatoes, spinach, and melted mozzarella and Parmesan cheeses. Encased in a buttery homemade double crust, this hearty dish is perfect for an impressive family dinner or special occasion, combining rich flavors with tender textures in every bite.
Ingredients
Pie Crust
- 3 cups all-purpose flour
- 1 teaspoon cane sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, grated
- 8-10 tablespoons ice-cold water
Filling
- 2 cups cooked chicken, shredded
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons unsalted butter
- 1 cup yellow onion, finely diced
- 1 teaspoon garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh baby spinach
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the pie crust.
- Make Dough: In a bowl or food processor, combine the flour, cane sugar, and salt. Add the cold grated butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice-cold water a tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.
- Pre-bake Crust: Roll out one disc of dough to fit a greased pie pan. Place it in the pan and bake for 10 minutes to pre-bake the crust. Remove from oven, then reduce oven temperature to 350°F (175°C).
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the finely diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Chicken and Seasonings: Stir in shredded chicken, chopped sun-dried tomatoes, dried oregano, paprika, salt, and pepper. Mix thoroughly to combine.
- Thicken Filling: Sprinkle the flour into the skillet and cook while stirring for 1 to 2 minutes to eliminate raw flour taste. Slowly pour in chicken broth, stirring continuously to avoid lumps and create a smooth sauce.
- Add Cream, Cheese, and Spinach: Stir in heavy cream, fresh baby spinach, shredded mozzarella, and half of the grated Parmesan cheese. Cook until the spinach wilts and the filling thickens into a creamy consistency. Remove from heat.
- Fill Pie Crust: Pour the hot chicken and cheese filling into the pre-baked pie crust, spreading evenly.
- Top Crust: Roll out the second dough disc and place it over the pie filling. Seal the edges by pressing them together, trim any excess dough, and cut small slits in the top crust to allow steam to escape. Optionally, brush the crust with beaten egg for a golden finish.
- Bake Pie: Bake the assembled pie at 350°F (175°C) for 30 to 40 minutes, until the crust is golden brown and crisp.
- Rest and Serve: Let the pot pie rest for 10 to 15 minutes to set before slicing. Serve warm and enjoy.
Notes
- Chill the dough thoroughly to ensure a flaky crust.
- Pre-baking the bottom crust prevents sogginess from the creamy filling.
- For extra richness, brush the crust with beaten egg wash before baking.
- Use freshly shredded cheeses for best melting texture.
- Leftovers can be refrigerated and reheated gently to preserve crust crispness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
