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Slice of garlic chicken pot pie with flaky crust and creamy vegetable-filled garlic gravy

Garlic Chicken Pot Pie with Creamy Garlic Gravy

Garlic Chicken Pot Pie is a comforting dish with a creamy garlic gravy filling and a crisp, flaky crust. It is a hearty choice for cozy family meals or easy gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Filling
  • 8 tablespoons salted butter, divided
  • 1 leek, sliced
  • 2 cups sliced carrots
  • 2 cups chopped asparagus
  • 12 oz / 340 g frozen peas
  • 1 garlic rotisserie chicken, shredded, or about 2 cups shredded garlic-seasoned chicken
Garlic Gravy
  • 2 to 3 cloves garlic, minced
  • 3/4 cup flour
  • 2 cups chicken stock
  • Salt, to taste
  • Black pepper, to taste
Crust
  • 1 sheet pie crust
  • 1 sheet puff pastry or 1 croissant dough sheet

Method
 

Preparation
  1. Melt 1 tablespoon of butter in a large pot over medium-high heat.
  2. Cook the sliced leek and carrots in the butter for 5 minutes.
  3. Add the asparagus and continue cooking for 5 minutes until the vegetables are tender-crisp.
  4. Take the vegetables off the heat, mix in the frozen peas, and set the mixture aside.
  5. Shred the chicken and combine it with the vegetable mixture.
Cooking
  1. Melt 6 tablespoons of butter in a large saucepan.
  2. Cook the minced garlic in the butter over medium heat for about 1 minute.
  3. Stir the flour into the garlic butter until a thick paste develops.
  4. Slowly whisk in the chicken stock, adding 1 cup at a time, until the sauce becomes thick.
  5. Season the garlic gravy with salt and black pepper.
  6. Mix the gravy with the chicken and vegetables.
Assembly
  1. Place the filling in a greased pie pan or 9x13-inch baking dish.
  2. Top the filling with pie crust, puff pastry, or croissant dough, leaving a slight overhang around the edge.
Baking
  1. Bake at 375°F / 190°C for 20 to 30 minutes until the crust is golden brown.
  2. Brush the baked crust with the remaining 1 tablespoon of melted butter.
  3. Allow the pot pie to rest for 5 to 10 minutes before serving.

Notes

Use frozen peas directly from the bag and keep the sautéed vegetables slightly firm so they continue cooking in the oven.