Description
This Garlic Bread-Topped Chicken Pot Pie is a comforting, hearty dish featuring tender chicken and vegetables in a creamy, herb-infused sauce, crowned with crispy garlic bread cubes baked to golden perfection. Perfect as a satisfying family meal, it combines the classic flavors of chicken pot pie with the irresistible crunch of garlic bread topping.
Ingredients
Scale
Chicken and Vegetables
- 2 Tbsp. extra-virgin olive oil
- 2 lb. skinless, boneless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. unsalted butter
- 1 large Yukon gold potato (about 12 oz.), cut into 1/2″ cubes
- 1 large yellow onion, chopped
- 2 carrots, finely chopped
- 1 stalk celery, finely chopped
- 6 cloves garlic, finely chopped
Sauce
- 1/2 cup (60 g) all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp. fresh thyme leaves
- 1 tsp. dried oregano
- 1/2 tsp. ground mustard
- Pinch of crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Final Assembly
- 1 cup frozen peas
- 6 slices frozen garlic bread, such as Texas Toast, cut into 1″ cubes
- Chopped fresh parsley, for serving (optional)
- Finely grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Chicken: Preheat oven to 375°F. Heat olive oil in a large, high-sided, heatproof skillet over medium heat. Season chicken breasts generously with kosher salt and freshly ground black pepper. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reads 160°F, about 10 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2″ pieces.
- Sauté the Vegetables: In the same skillet over medium heat, melt unsalted butter. Add the cubed Yukon gold potatoes and cook, turning occasionally, until they begin to turn golden, about 5 minutes. Add chopped onion, carrots, and celery; stir occasionally and cook until softened, approximately 5 minutes. Add minced garlic and cook, stirring, until fragrant, about 1 minute.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Slowly pour in the low-sodium chicken broth while continuously stirring to avoid lumps. Add heavy cream, fresh thyme leaves, dried oregano, ground mustard, and a pinch of crushed red pepper flakes. Season with additional salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low and cook, stirring frequently, until the sauce thickens and potatoes are nearly fork-tender, about 10 minutes.
- Add Chicken and Peas: Stir in the cooked chicken pieces and frozen peas. Cook, stirring occasionally, until everything is heated through, about 5 minutes. Remove the skillet from the heat.
- Top with Garlic Bread: Evenly distribute the frozen garlic bread cubes over the top of the chicken and vegetable mixture in the skillet.
- Bake the Pot Pie: Transfer the skillet to the preheated oven and bake until the garlic bread topping is golden brown and heated through, approximately 15 to 20 minutes. Remove from oven and let the pot pie cool for 10 minutes before serving.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley and finely grated Parmesan cheese over the top just before serving for added flavor and color.
Notes
- You can substitute fresh bread toasted with garlic butter for the frozen garlic bread cubes if preferred.
- Ensure the skillet used is oven-safe for transferring directly to the oven for baking.
- If you prefer, other vegetables like mushrooms or green beans can be added to the filling.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Adjust seasoning according to taste before baking, especially the salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg
