Marry Me Chicken Pies

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Recipe Intro From amysheppardfood

Make your family fall in love with dinner all over again with these Marry Me Chicken Pies! Perfect for cozy autumn evenings, these individual chicken pot pies are creamy, cheesy, and topped with buttery puff pastry for a comforting meal. Pair them with crispy roasted potatoes and vegetables for a Sunday dinner you'll crave all week.

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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 4-6 servings

Recipe Card

ingredients

  • 1 tablespoon olive oil
  • 1 pound (about 2 cups) chicken breast, cut into medium pieces
  • 1 medium onion, finely sliced
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups heavy cream
  • 1 1/4 cups chicken broth
  • 1/2 teaspoon dried oregano
  • 10 sun-dried tomatoes, finely chopped
  • 1/2 cup finely grated cheddar cheese
  • 2 cups fresh spinach, lightly packed
  • 1 sheet ready-rolled puff pastry
  • 1 large egg, beaten

Method

  • Step 1

    Heat the olive oil in a large, non-stick skillet over medium heat. Add the chicken and cook for about 5 minutes, until it’s no longer pink. Remove from the pan and set aside (the chicken will finish cooking later).

  • Step 2

    Add the onion to the same pan and cook for 5 minutes until softened. Add the garlic and cook for an additional minute.

  • Step 3

    Stir in the flour until fully incorporated. Gradually add the chicken broth, stirring constantly, and allow it to come to a boil before adding more. Once all the broth is added, stir in the heavy cream, oregano, sun-dried tomatoes, and cheddar cheese. Stir until the cheese is melted and the mixture is smooth.

  • Step 4

    Season with salt and pepper to taste. Return the chicken to the pan, add the spinach, and stir until well combined. Divide the filling evenly between 4 individual pie dishes (about 5 inches in diameter).

  • Step 5

    Preheat the oven to 375°F. Roll out the puff pastry and cut it into 4 squares, each slightly larger than the pie dishes. Place the pastry on top of each dish, pressing down the corners to secure. Use the remaining pastry to cut decorative shapes, such as hearts, and arrange them on top of each pie.

  • Step 6

    Brush the pastry tops with the beaten egg. Bake the pies for 20-25 minutes, or until the pastry is golden brown and puffed.