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Garlic Bread-Topped Chicken Pot Pie

Indulgent Garlic Bread-Topped Chicken Pot Pie for Coziness

Experience the cozy comfort of Garlic Bread-Topped Chicken Pot Pie, melding tender chicken with vibrant veggies under a crispy garlic bread layer.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons extra-virgin olive oil or avocado oil for a twist.
  • 1 pound skinless, boneless chicken breasts chicken thighs can add juiciness.
  • 1 teaspoon kosher salt adjust based on your sodium preference.
  • ½ teaspoon freshly ground black pepper omit if you prefer a milder taste.
  • 2 tablespoons unsalted butter or margarine can be used.
  • 2 cups diced Yukon gold potatoes or russet potatoes.
  • 1 medium yellow onion or white/red onions.
  • 2 medium carrots or parsnips for a different flavor.
  • 1 cup celery omit if you’re not a fan.
  • 3 cloves garlic fresh minced garlic is best.
  • ⅓ cup all-purpose flour or gluten-free flour if needed.
  • 3 cups low-sodium chicken broth or vegetable broth for a vegetarian option.
  • 1 cup heavy cream half-and-half or coconut milk can lighten it up.
  • 1 tablespoon fresh thyme leaves or dried thyme (use one-third amount).
  • 1 teaspoon dried oregano Italian seasoning is a good substitute.
  • 1 teaspoon ground mustard Dijon mustard can be used.
  • ¼ teaspoon crushed red pepper flakes adjust based on preference.
  • 1 cup frozen peas fresh peas can be used instead.
For the Topping
  • 1 package frozen garlic bread (like Texas Toast) or freshly baked garlic bread.
  • chopped fresh parsley for garnish.
  • Parmesan for garnish.

Equipment

  • large skillet
  • oven

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Season 1 pound of skinless, boneless chicken breasts with kosher salt and freshly ground black pepper. Cook the chicken for about 10 minutes per side until golden brown and its internal temperature reaches 160°F. Remove from heat, let it rest for a few minutes, then chop it into bite-sized pieces.
  2. In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add around 2 cups of diced Yukon gold potatoes and cook for about 5 minutes, until they begin to brown.
  3. Stir in 1 chopped yellow onion, 2 diced carrots, and 1 cup of chopped celery to the skillet. Cook the mixture for about 5 minutes, until the vegetables soften.
  4. Add 3 cloves of minced garlic and cook for an additional minute until fragrant.
  5. Sprinkle ⅓ cup of all-purpose flour over the sautéed vegetables, stirring to combine. Gradually pour in 3 cups of low-sodium chicken broth and 1 cup of heavy cream while stirring constantly. Cook for about 10 minutes, until the sauce thickens and begins to bubble.
  6. Add the chopped chicken along with 1 cup of frozen peas. Stir well and cook for another 5 minutes until heated through.
  7. Preheat your oven to 375°F. Scatter cubed frozen garlic bread evenly over the creamy chicken filling.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the garlic bread is golden brown and crispy.
  9. After baking, let the dish cool for about 10 minutes before serving. Garnish with chopped fresh parsley and a sprinkle of Parmesan cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Ensure consistent chicken size for even cooking. Allow the sauce to thicken gently and avoid microwaving leftover pot pie to maintain the crispy topping. Store filling and topping separately for best results.

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