Description
This Garlic Bread-Topped Chicken Pot Pie is a comforting and flavorful dish featuring tender chicken and vegetables simmered in a creamy herb-infused sauce, topped with crispy garlic bread cubes baked to golden perfection. It combines the classic cozy appeal of pot pie with the savory crunch of garlic bread, perfect for a satisfying family meal.
Ingredients
Units
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 and Seasonings
- 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
Additional Ingredients
- 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 Chicken: Preheat oven to 375°F (190°C). In a large, high-sided, heatproof skillet over medium heat, heat the olive oil. Season chicken breasts all over with kosher salt and freshly ground black pepper. Cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into the thickest part registers 160°F, about 10 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes. Cut into 1/2″ pieces.
- Sauté Vegetables: In the same skillet over medium heat, melt the unsalted butter. Add the cubed potatoes and cook, turning occasionally, until they start to turn golden, about 5 minutes. Add the chopped onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chopped garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat evenly. Slowly pour in the chicken broth while stirring to prevent lumps. Add the heavy cream, fresh thyme leaves, dried oregano, ground mustard, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring often, until the sauce has thickened and the potatoes are almost fork-tender, about 10 minutes.
- Add Chicken and Peas: Stir in the cooked chicken pieces and frozen peas. Cook for an additional 5 minutes, stirring occasionally, until everything is warmed through. Remove the skillet from heat.
- Add Garlic Bread Topping: Evenly layer the frozen garlic bread cubes over the surface of the chicken and vegetable mixture in the skillet.
- Bake: Place the skillet in the preheated oven and bake until the garlic bread topping is golden brown and heated through, about 15 to 20 minutes. Remove from oven and let cool for 10 minutes.
- Serve: Garnish with chopped fresh parsley and finely grated Parmesan cheese if desired. Serve warm.
Notes
- Use a heatproof skillet or an oven-safe pan to ensure it can be transferred directly to the oven for baking.
- Check chicken temperature with an instant-read thermometer to ensure it is fully cooked and safe to eat.
- You can substitute frozen peas with other frozen vegetables such as green beans or corn if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
