Garlic Chicken and Vegetable Pot Pie Recipe

a picture of garlic chicken and vegetable pot pie

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 IngredientAlternative
Boneless, skinless chicken breastsCooked turkey or veggie crumbles
Mixed frozen vegetablesFresh vegetables like carrots, peas, and corn
Chicken brothVegetable broth or stock
MilkUnsweetened 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:

  1. Prepare the filling by sautéing the vegetables in butter, then adding the flour to make a roux.
  2. Slowly whisk in the chicken broth and milk, along with the garlic powder, salt, and pepper.
  3. Stir in the cooked chicken and let the filling simmer until thickened.
  4. Roll out one pie crust and place it in a pie dish.
  5. Pour the filling into the crust.
  6. Top with the second pie crust, crimp the edges, and cut slits in the top.
  7. 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

  1. Skillet or saucepan
  2. Whisk
  3. Pie dish or baking dish
  4. Rolling pin
  5. 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.

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