If you’re on the hunt for a comforting and absolutely delightful dinner, look no further than Marry Me Chicken Pot Pie. This recipe is not just about feeding your hunger but winning hearts with its creamy, rich flavors and cozy vibes. Imagine tender pieces of chicken nestled in a sun-dried tomato-infused gravy, hugged by a golden, flaky Cheddar Bay biscuit topping. Just one bite, and the name truly makes sense—you’re bound to fall in love!
This savory dish is ideal for those chilly nights when you’re craving something heartwarming and indulgent. Yet, it retains a certain level of sophistication brought about by the white wine and delicate herbs, elevating it far above the standard pot pie fare. Whether you’re cooking for family, a special someone, or simply treating yourself, Marry Me Chicken Pot Pie promises unmatched flavor, simplicity, and a bit of culinary magic with every bite.
Why You’ll Love This Marry Me Chicken Pot Pie
- Creamy and Decadent: The combination of heavy cream and sun-dried tomatoes offers a luxurious texture and taste.
- Satisfying Comfort: Each serving is complete with hearty ingredients wrapped in a warm biscuit hug.
- Simple Ingredients, Elegant Flavor: Despite its gourmet quality, it’s made from easy-to-find, everyday ingredients.
- Versatile and Adaptable: Easily adapted to suit dietary needs or personal taste.
Preparation Phase & Tools to Use
Before embarking on the creation of this exquisite dish, it’s crucial to organize your kitchen for ultimate efficiency. Clear a dedicated workspace and gather all the necessary ingredients and utensils to streamline the process. You’ll want a sharp knife, a large skillet for browning the chicken and veggies, and a few medium-sized mixing bowls. Additionally, prepare a baking sheet and six ramekins that can hold approximately 6–8 ounces each.
To ensure your cooking endeavors flow smoothly, measure out spices and liquids ahead of time. Allocate about 15 minutes to prep your workspace, setting you on the path to culinary success. Equip yourself with a reliable whisk for the gravy and a durable spoon or spatula for mixing the biscuit topping. With these essentials, you can focus on the sensory delight that is crafting Marry Me Chicken Pot Pie.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 ½ cups peeled and diced potatoes
- 1 tbsp oil (from sun-dried tomatoes jar)
- 1 cup chopped onion
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Olive oil, for cooking
- 2 cups chicken broth
- ¼ cup dry white wine (e.g., Chardonnay)
- 1 ¼ cups heavy cream
- ½ cup chopped sun-dried tomatoes (in oil)
- 1 cup roughly chopped fresh spinach
- 5 tbsp all-purpose flour
- 4 tbsp unsalted butter
- 1 tbsp minced garlic or garlic paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp smoked paprika
- 1 (11.36 oz) box Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup milk
- ½ cup shredded mild cheddar cheese
- ¼ cup melted butter
- 1 seasoning pouch (from the biscuit mix box)
Instructions
Step 1: Get the Chicken Ready
Begin by seasoning your chicken with onion powder, salt, pepper, smoked paprika, and a drizzle of the fragrant oil from the sun-dried tomato jar. Heat olive oil in a large skillet over medium-high heat and sear the chicken for several minutes on each side until golden and fragrant. This caramelization will amplify the depth of the flavor, which is essential for the richness of the pot pie. Once seared, remove the chicken from the pan, chop it into bite-sized pieces, and set it aside.
Step 2: Craft the Gravy
In the same skillet, add your onions, sautéing them until they become soft and translucent. Introduce the diced potatoes and stir them in, cooking for a few minutes until they start to soften. Pour in the white wine next, using it to deglaze the pan, scraping up any flavorful browned bits adhered to the bottom. Once the wine reduces, add butter and allow it to melt, then incorporate the flour, ensuring it coats the onion and potato mix thoroughly.
Start adding the chicken broth gradually, stirring continuously to prevent lumps while the mixture thickens. When it reaches a desirable consistency, return the chicken to the skillet alongside sun-dried tomatoes, cream, garlic, herbs, and seasonings. Stir the ingredients well together, fold in the fresh spinach, and promptly remove from heat.
Step 3: Prepare the Biscuit Topping
In a sizable mixing bowl, combine the dry Red Lobster biscuit mix with shredded cheddar cheese and milk. Gently incorporate the ingredients using a fork, exercising caution not to overmix—which can lead to tough biscuits.
Step 4: Create the Herb Butter Sauce
Prepare the garlicky butter sauce by simply mixing melted butter with the sachet of garlic herb seasoning from the biscuit mix box. Keep this indulgent sauce handy as it will serve as the finishing touch.
Step 5: Assemble and Bake
Preheat your oven to a toasty 425°F (220°C). Distribute the marinated chicken filling evenly among the ramekins—about six of them. Atop each helping of filling, delicately place spoonfuls of the prepared biscuit dough, ensuring the surface of the pot pie is covered. Arrange the ramekins on a baking tray and bake them for about 14 to 16 minutes or until the tops turn a beautiful golden brown. Immediately after removing from the oven, brush the tops with the prepared garlic herb butter. Serve steaming hot, allowing the fragrant steam to invite guests to the table.
Variations
- Protein: Swap the chicken out for turkey or even pork for a distinct flavor change. Vegetarians can try chickpeas or tofu for a hearty alternative.
- Vegetables: Feel free to add mushrooms or bell peppers for more texture and taste variance.
- Spices: Add a hint of cayenne or chili flakes if you like your food with a bit more heat.
Cooking Notes
- When cooking wine-based gravy, the alcohol evaporates leaving behind a deeper flavor profile. If preferred, water can replace the wine for a milder taste.
- Choosing fresh over frozen spinach ensures a brighter flavor and better texture in the finish.
Serving Suggestions
- Serve your Marry Me Chicken Pot Pie with a fresh side salad, enhancing the rich flavors of the main dish.
- A glass of the same white wine used in the pot pie will pair beautifully, rounding out the meal elegantly.
Tips
- Cook the chicken just until it achieves internal doneness; overcooked chicken can become tough in texture.
- Scoop the biscuit dough over the filling gently to ensure soft, fluffy results in the finished dish.
Prep Time, Cook Time, Total Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 550 per serving
- Protein: 32g
- Sodium: 780mg
FAQs
Can I make Marry Me Chicken Pot Pie in advance?
Absolutely, you can prepare the chicken filling and the biscuit topping separately, refrigerating them until ready to assemble and bake. This method cuts down preparation time on serving day.
What happens if I don’t have individual ramekins?
If you lack ramekins, consider using a large casserole dish, following the same layering instructions. Be aware that baking times may need slight adjustments.
How do I reheat leftovers?
Reheat leftovers by placing them in a warm oven at 350°F (175°C) until heated through. Avoid microwaving as it can affect the consistency of the biscuit topping.
Can I freeze Marry Me Chicken Pot Pie?
Yes, you can freeze the assembled, unbaked pies. Wrap tightly and store for up to 3 months. Thaw in the fridge overnight and adjust baking times accordingly.
Conclusion
Marry Me Chicken Pot Pie isn’t just a meal; it’s an experience imbued with comfort and a sense of luxury flavor. It combines tender chicken infused with aromatic herbs and sun-dried tomatoes, sitting under a savory biscuit topping that satisfies deep cravings. This recipe is easy-to-follow and offers flexibility with its variants, making it a staple for your go-to comfort food list. We hope you’ve enjoyed embarking on this culinary journey, and we encourage you to share your twist on this dish or how it unraveled at your dinner table. The essence of any great recipe lies not only in the taste but in the memories it fosters and the joy it spreads. Bon Appétit!
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Marry Me Chicken Pot Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A comforting and absolutely delightful dinner with creamy, rich flavors and cozy vibes.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 ½ cups peeled and diced potatoes
- 1 tbsp oil (from sun-dried tomatoes jar)
- 1 cup chopped onion
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Olive oil, for cooking
- 2 cups chicken broth
- ¼ cup dry white wine (e.g., Chardonnay)
- 1 ¼ cups heavy cream
- ½ cup chopped sun-dried tomatoes (in oil)
- 1 cup roughly chopped fresh spinach
- 5 tbsp all-purpose flour
- 4 tbsp unsalted butter
- 1 tbsp minced garlic or garlic paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp smoked paprika
- 1 (11.36 oz) box Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup milk
- ½ cup shredded mild cheddar cheese
- ¼ cup melted butter
- 1 seasoning pouch (from the biscuit mix box)
Instructions
- Begin by seasoning your chicken with onion powder, salt, pepper, smoked paprika, and a drizzle of the fragrant oil from the sun-dried tomato jar. Heat olive oil in a large skillet over medium-high heat and sear the chicken for several minutes on each side until golden and fragrant. Once seared, remove the chicken from the pan, chop it into bite-sized pieces, and set it aside.
- In the same skillet, add your onions, sautéing them until they become soft and translucent. Introduce the diced potatoes and stir them in, cooking for a few minutes until they start to soften. Pour in the white wine, using it to deglaze the pan. Once the wine reduces, add butter, melt it, then incorporate the flour. Start adding the chicken broth gradually, stirring continuously. When it reaches a desirable consistency, return the chicken, add sun-dried tomatoes, cream, garlic, herbs, and seasonings. Fold in fresh spinach, and promptly remove from heat.
- In a sizable mixing bowl, combine the dry Red Lobster biscuit mix with shredded cheddar cheese and milk. Gently incorporate the ingredients using a fork.
- Prepare the garlicky butter sauce by mixing melted butter with the sachet of garlic herb seasoning from the biscuit mix box.
- Preheat your oven to 425°F (220°C). Distribute the chicken filling among the ramekins. Atop each helping of filling, place spoonfuls of the prepared biscuit dough. Arrange the ramekins on a baking tray and bake them for about 14 to 16 minutes. Brush the tops with the prepared garlic herb butter. Serve hot.
Notes
When cooking wine-based gravy, the alcohol evaporates leaving behind a deeper flavor profile. If preferred, water can replace the wine for a milder taste.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 780 mg
- Protein: 32 g