Marry Me Chicken (Pot Pies)
Marry Me Chicken in pot pie form! But you can also just make the filling and enjoy with rice or any other side dish you want to pair it with.
I thought I was a genius for thinking of putting marry me chicken in a pot pie, but lo and behold a quick google search reveals–I am not the only food genius in the world. Nonetheless, I’ve been working on this recipe the last few weeks and I think its perfect. Let’s make it!
What you’ll need
- chicken breast – I really like using the thin-sliced sort because they cook quickly and its easy to cut into small pieces for pot pie.
- butter – we need butter to make a roux to thicken the sauce.
- onion – or shallot will work.
- brown sugar – for that balance of salty, savory, spice and sweet that makes this dish so good.
- green olives – I know some versions don’t have these but I love the saltiness they add.
- sun-dried tomatoes
- flour
- chicken broth
- half & half
- crushed red pepper flakes
- black pepper
- parmesan
- store-bought puff pastry sheet
How to make it
First things first, make sure your puff pastry is thawed to room temp.
Next heat a skillet with olive oil and add the chicken breast once the pan is hot. Cook chicken on both sides until browned and set aside.
Add butter, onions and brown sugar. Cook until onions are soft. Then add the flour and stir + cook for a minute before adding stock and half & half.
Cook until sauce thickens, then add chicken back in (cut into chunks). Add crushed red pepper and parmesan.
Use a ramekin to cut a circle of puff pastry to fit over each dish.
Add filling to ramekins and top with a puff pastry circle.
Brush pastry with half & half and cut a slit in the center of each pie.
Bake at 400F until puff pastry is golden brown.
Enjoy! I like to serve these with a simple salad. Some days it’s my favorite Trader Joe’s bagged salad, if I have more energy I might make something like my spinach goat cheese salad with cranberries.
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!
PrintMarry Me Chicken (Pot Pies)
You’ll never want to make regular chicken pot pie again! My take on marry me chicken in pot pie form: its creamy, comforting, full of flavor and topped with flaky puff pastry.
Note: my ramekins are 5 inches in diameter and about 1.5 inches deep, anything in that ballpark should work.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
- olive oil, to coat the pan and cook the chicken
- 1 lb chicken breast
- 3/4 tsp salt
- 2 tbsp butter
- 1/4 of a medium onion, diced (or one small shallot)
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1/4 cup green olives, chopped (measure, then chop)
- 1/4 cup sun-dried tomatoes, chopped (measure, then chop)
- 1 cup chicken stock
- 1 cup half & half
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- 1/3 cup grated parmesan cheese
- 1 sheet store-bought puff pastry, thawed to room temp
Instructions
- Heat skillet over medium-high heat with a coat of olive oil. Sprinkle chicken evenly with salt and add chicken to the pan, cooking on both sides, until an internal temp of 160F is reached. Remove from the pan and set aside. Once cooled, chop into bite-sized pieces.
- Reduce heat to medium. In the same pan, add 1 tbsp water, then butter, onions and brown sugar. Cook until onions are beginning to soften, about 5-7 minutes.
- Add garlic and flour, stir and cook another minute or two.
- Add the olives and sun-dried tomatoes, stir.
- Add the stock and half & half. Stir and reduce heat to medium-low and allow to simmer until thickened, stirring occasionally.
- Once thickened, turn off heat. Add red pepper flakes, pepper, chopped chicken and parmesan. Stir until chicken is evenly coated and cheese is melted into the sauce. Taste and add any additional salt or pepper to taste.
- Preheat oven to 400F.
- Place pastry sheet on a lightly floured surface and use a rolling pin to roll it out about an inch larger in each direction.
- Place ramekin top side down on the pastry and use a paring knife to cut four circles of pastry.
- Divide the chicken mixture between the four ramekins and top each with a pastry circle. My ramekins are about 5 inches in diameter, 1.5 inches deep. Something in that ballpark should be fine.
- Brush the tops of pastry with half & half for extra golden brown-ness if desired.
- Use a paring knife to score a small ‘x’ in the middle of each pastry circle.
- Place ramekins on a baking sheet and bake until golden brown and bubbly. About 17-20 minutes.
- Allow pies to cool 15 minutes before serving.
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