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Marry Me Chicken (Pot Pies)

marry me chicken pot pie in a ramekin
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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.

  • Author: Becky Schmieg
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner

Ingredients

Units Scale
  • 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

  1. 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. 
  2. 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. 
  3. Add garlic and flour, stir and cook another minute or two.
  4. Add the olives and sun-dried tomatoes, stir. 
  5. Add the stock and half & half. Stir and reduce heat to medium-low and allow to simmer until thickened, stirring occasionally. 
  6. 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.
  7. Preheat oven to 400F.
  8. Place pastry sheet on a lightly floured surface and use a rolling pin to roll it out about an inch larger in each direction. 
  9. Place ramekin top side down on the pastry and use a paring knife to cut four circles of pastry.
  10. 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. 
  11. Brush the tops of pastry with half & half for extra golden brown-ness if desired. 
  12. Use a paring knife to score a small ‘x’ in the middle of each pastry circle. 
  13. Place ramekins on a baking sheet and bake until golden brown and bubbly. About 17-20 minutes. 
  14. Allow pies to cool 15 minutes before serving. 

Find it online: https://www.figjar.com/marry-me-chicken-pot-pies/