This creamy, delicious Easy Garlic Bread Chicken Pot Pie is quick and simple to make. This classic recipe is filled with vegetables, but the twist is the garlic bread topping. Bonus, it’s ready in just 30 minutes. This comforting, savory meal is one the whole family will enjoy!
I don’t know about you, but on rainy, gloomy days, I crave something warm and comforting. This homemade chicken pot pie does just the trick! The filling is savory and rich.
One great thing about a pot pie is that you can easily change the recipe depending on what you have in your fridge! No chicken? Add leftover roasted turkey. Out of celery?
Use corn or chopped green beans or any veggie you have in the fridge. So many options to make this an easy, fridge-friendly recipe that your family or guests will love!
- 1 tbsp olive oil
- small package mushrooms sliced
- 4 tbsp butter
- 1 onion, finely chopped
- 2 to 3 garlic cloves, minced
- 1 carrot, peeled, chopped
- 2 celery stalks, chopped
- 4 tbsp flour
- 1 cup of heavy cream
- 1 1/2 cups of chicken broth
- 4 cups cooked chopped turkey or chicken, diced
- 1 1/2 cups frozen peas
- salt and pepper, to taste
GARLIC BREAD TOPPING
- 4 tbsp salted butter
- 2 garlic cloves, minced using a garlic press or grab a tube of minced garlic, it’s in the produce section
- 5 packed cups French bread chunks-1″ cubes
- 4 to 5 tbsp. parmesan cheese, grated
- 1 cup mozzarella cheese, shredded (enough to cover most of top)
Preheat oven to 350° degrees
Topping: Stir together melted butter and garlic. Place bread chunks in a bowl, drizzle over butter, toss. Set aside.
Heat oil in an oven-proof skillet over high heat. Add the mushrooms and cook until browned – about 4 minutes. Remove.
Lower heat to medium-high. Melt butter in the same skillet. Add onion and garlic, cook for 2 minutes.
Add carrot and celery then cook for 1 minute.
Add flour, cook for 1 minute. You’ll have a pasty mix.
While stirring, add the whipping cream, chicken stock and mix quickly to dissolve the paste into the liquid. Add the salt and pepper, stir.
Cook for 2 – 3 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken.
Add chicken or turkey, peas and mushrooms, and mix into the sauce.
Top with bread spread to cover the surface. Grate over parmesan if using, top with melting cheese.
Bake: Bake for 12 – 15 minutes or until the cheese gets some brown spots. Tent foil over so it doesn’t stick to the cheese, then bake for a further 10 minutes.
Serve: Sprinkle with additional parmesan if desired, then serve!
Do you love this recipe? We would love to hear from you! Please leave us a comment!
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