Garlic Bread-Topped Chicken Pot Pie

Name: Garlic Bread-Topped Chicken Pot Pie
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. extra-virgin olive oil; 2 lb. skinless, boneless chicken breasts; Kosher salt; Freshly ground black pepper; 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; 1/2 c. (60 g.) all-purpose flour; 2 1/2 c. low-sodium chicken broth; 1 c. heavy cream; 2 tsp. fresh thyme leaves; 1 tsp. dried oregano; 1/2 tsp. ground mustard; Pinch of crushed red pepper flakes; 1 c. frozen peas; 6 slices frozen garlic bread, such as Texas Toast, cut into 1" cubes; Chopped fresh parsley and finely grated Parmesan, for serving (optional)

By Makinze GorePublished: Nov 7, 2022

Approved by the Delish Test Kitchen

4.3

3 Ratings

PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Jump to recipe

Nothing is more comforting than chicken pot pie topped with a buttery crust. Swap out the crust for garlic bread, though, and now we are really talking. The tops get golden and crunchy, while underneath, the texture comes out more like dumplings. The creamy, rich filling is loaded with veggies and just as good as ever. Perfect dinner on a cold night and so easy to make.

Have you made this yet? Let us know how it went in the comments below!

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Ingredients

2 Tbsp.
extra-virgin olive oil
2 lb.
skinless, boneless chicken breasts
Kosher salt
Freshly ground black pepper
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
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
1 cup
frozen peas
6
slices frozen garlic bread, such as Texas Toast, cut into 1" cubes
Chopped fresh parsley and finely grated Parmesan, for serving (optional)

Directions

1. Step 1Preheat oven to 375°. In a large, high-sided, heatproof skillet over medium heat, heat oil. Season chicken all over with salt and black pepper. Cook chicken, turning occasionally, until golden and an instant-read thermometer inserted into thickest part registers 160°, about 10 minutes per side. Transfer to a cutting board and let rest 5 minutes. Cut into 1/2" pieces.
2. Step 2In same skillet over medium heat, melt butter. Cook potatoes, turning occasionally, until starting to turn golden, about 5 minutes. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
3. Step 3Add flour and stir to coat vegetables. Slowly pour broth in while stirring. Add cream, thyme, oregano, mustard, and red pepper flakes; season with salt and black pepper. Bring to a simmer, then reduce heat to low. Cook, stirring often, until sauce has thickened and potatoes are almost fork-tender, about 10 minutes.
4. Step 4Add chicken and peas and stir to combine. Cook, stirring occasionally, until warmed through, about 5 minutes more. Remove from heat.
5. Step 5Top skillet with frozen bread in an even layer.
6. Step 6Bake pot pie until bread is golden brown and warmed all the way through, 15 to 20 minutes. Let cool 10 minutes. Top with parsley and Parmesan, if using.