Garlic Bread-Topped Chicken Pot Pie

Garlic Bread-Topped Chicken Pot Pie

from delish.com
80 min
6 servings

Garlic bread-topped chicken pot pie is an even easier version of our favorite comfort meal.

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)

Directions

  1. 1

    Preheat 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. 2

    In 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. 3

    Add 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. 4

    Add chicken and peas and stir to combine. Cook, stirring occasionally, until warmed through, about 5 minutes more. Remove from heat. 

  5. 5

    Top skillet with frozen bread in an even layer. 

  6. 6

    Bake 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.