Garlic Chicken and Vegetable Pot Pie Recipe
Hey there, my friend. 👋 Get ready to experience one of the tastiest and easiest pot pie recipes ever.
This Garlic Chicken and Vegetable Pot Pie is a game-changer, and let me tell you why…
Why You Will Love This Garlic Chicken and Vegetable Pot Pie Recipe
You’ll love this recipe because it’s a delightful spin on the classic pot pie, infused with the irresistible aroma of garlic.
The combination of tender chicken, vibrant veggies, and a buttery, flaky crust is simply divine.
It is so simple to make that even a novice cook can whip it up with ease. Trust me, this pot pie will become a family favorite in no time.
Ingredients Needed to make this Garlic Chicken and Vegetable Pot Pie
Here are the ingredients you need to make this recipe:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth
- 1⁄2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 package refrigerated pie crusts (2 crusts)
Alternative Ingredients
If you do not have the Ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
| Boneless, skinless chicken breasts | Cooked turkey or veggie crumbles |
| Mixed frozen vegetables | Fresh vegetables like carrots, peas, and corn |
| Chicken broth | Vegetable broth or stock |
| Milk | Unsweetened almond milk or oat milk |
Step-By-Step Instructions on How to Make this recipe
Here’s a quick overview of how to make this Garlic Chicken and Vegetable Pot Pie:
- Prepare the filling by sautéing the vegetables in butter, then adding the flour to make a roux.
- Slowly whisk in the chicken broth and milk, along with the garlic powder, salt, and pepper.
- Stir in the cooked chicken and let the filling simmer until thickened.
- Roll out one pie crust and place it in a pie dish.
- Pour the filling into the crust.
- Top with the second pie crust, crimp the edges, and cut slits in the top.
- Bake until the crust is golden brown and the filling is bubbly.
Expert Tips
- For an extra garlicky punch, add some minced fresh garlic to the filling.
- Use rotisserie chicken for a time-saving shortcut.
- Brush the top crust with an egg wash for a beautiful, golden shine.
- Let the pot pie cool slightly before serving for the best texture.
Utensils You Need To Make this Garlic Chicken and Vegetable Pot Pie
- Skillet or saucepan
- Whisk
- Pie dish or baking dish
- Rolling pin
- Knife or kitchen shears
What to Serve with Garlic Chicken and Vegetable Pot Pie
This pot pie is a complete meal on its own, but you can also serve it with a fresh green salad or roasted vegetables on the side.
Frequently asked questions
How can I make this recipe vegetarian?
Simply swap out the chicken for extra vegetables or plant-based protein like tofu or tempeh. You can also use veggie broth instead of chicken broth.
Can I use a store-bought pie crust?
Absolutely. Store-bought pie crusts are a convenient option and work perfectly well for this recipe.
How do I prevent a soggy bottom crust?
Bake the pot pie on a preheated baking sheet or pizza stone to help crisp up the bottom crust. You can also brush the bottom crust with an egg wash before adding the filling.
Can I freeze the leftover pot pie?
Yes. Pot pies freeze beautifully. Let it cool completely, then wrap tightly in foil or plastic wrap and freeze for up to 3 months.
What’s the best way to reheat the pot pie?
For best results, reheat the pot pie in a 350°F oven until hot and bubbly, about 30-40 minutes. You can also reheat individual slices in the microwave.
