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A slice of savory Marry Me Chicken Pot Pie filled with shredded chicken and vegetables sits on a plate with a fork and knife, next to an orange cloth napkin.

Marry Me Chicken Pot Pie

Author: Mandy Applegate
Marry Me Chicken Pot Pie is my go-to when I want bold, creamy flavors tucked into a buttery, flaky homemade crust. The filling is loaded with shredded chicken, sun-dried tomatoes, fresh spinach, mozzarella, and a Parmesan cream sauce that comes together in one skillet before baking. It's the kind of dinner that looks and tastes like you spent all day on it, even though it's totally doable on a regular weeknight. I make it for date nights, dinner parties, and special occasions when I want to genuinely impress everyone at the table, and it never once fails to deliver.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: Marry Me Chicken Pot Pie
Servings: 8
Calories: 683kcal

Equipment

Ingredients

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
  • ¾ cup grated Parmesan 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
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a bowl or food processor, mix the flour, sugar, and salt. Add the cold butter and work it in until the mixture looks like coarse crumbs.
    3 cups all-purpose flour, 1 teaspoon cane sugar, ½ teaspoon salt, 1 cup cold unsalted butter
  • Add the ice water a little at a time, mixing just until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes.
    8-10 tablespoons ice-cold water
  • Roll out one disc and fit it into a greased pie pan. Bake for 10 minutes, then remove from the oven and reduce the temperature to 350°F (175°C).
  • Melt the butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
    2 tablespoons unsalted butter, 1 cup yellow onion, 1 teaspoon garlic
  • Add the chicken, sun-dried tomatoes, oregano, paprika, salt, and pepper. Mix well.
    2 cups cooked chicken, ½ cup sun-dried tomatoes, 2 teaspoons dried oregano, ½ teaspoon paprika, Salt and pepper
  • Sprinkle in the flour and cook for 1–2 minutes. Slowly pour in the chicken broth, stirring to combine.
    2 tablespoons all-purpose flour, 1 cup chicken broth
  • Add the heavy cream, spinach, mozzarella, and half of the Parmesan. Cook for a few minutes, until the spinach wilts and the filling becomes thick and creamy. Remove from heat.
    1 cup shredded mozzarella, 1 cup heavy cream, 1 cup fresh baby spinach, ¾ cup grated Parmesan
  • Pour the filling into the pre-baked crust.
  • Roll out the second disc of dough and place it over the top. Seal the edges, trim any excess, and cut small slits to let steam escape. Brush with beaten egg if desired.
  • Bake at 350°F (175°C) for 30–40 minutes, until the crust is golden brown.
  • Let the pie rest for 10–15 minutes before slicing. Serve warm.

Notes

Here are a few tips I've picked up that make a real difference with Marry Me Chicken Pot Pie.
  • Grate the butter cold: Grating frozen or very cold butter directly into the flour mixture makes it much easier to create those flaky layers in the crust without overworking the dough.
  • Don't skip the chill time: Resting the dough in the fridge for the full 30 minutes keeps the butter cold so it steams properly in the oven and creates a tender, flaky crust rather than a dense one.
  • Blind-bake for a crisp bottom: Bake the bottom crust for 10 minutes before adding the filling to keep it from going soggy under all that creamy sauce.
  • Let the filling thicken fully: Don't rush it off the heat until it's truly thick and creamy. A filling that's too loose will make the bottom crust wet, and the slices won't hold together cleanly.
  • Cut slits wide enough: Make sure the slits in the top crust are large enough to actually let steam escape. Too small and the steam gets trapped, which can make the top crust puff and crack unevenly.
  • Flash freeze for clean slices: Freeze leftover slices on a baking sheet for about an hour before transferring them to a freezer-safe container so they don't stick together and the crust stays intact.

Nutrition

Calories: 683kcal | Carbohydrates: 47g | Protein: 23g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 636mg | Potassium: 518mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1906IU | Vitamin C: 6mg | Calcium: 219mg | Iron: 4mg
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