This is the perfect meal for when the kids come in after playing in the snow or when they just want something homespun and comforting! Kid’s Favorite Pot Pie has tender chicken and fluffy potatoes mixed in a creamy sauce (with veggies, but don’t worry, the kids won’t notice). But it’s the crust that will really sell them on this dish. Because… it’s garlic bread! Even if you don’t have children joining you for dinner, Kid’s Favorite Pot Pie is sure to become your favorite, too!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds chicken breasts, boneless and skinless
- kosher salt, to taste
- ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 large Yukon Gold potato, cut into 1/2-inch chunks
- 1 large yellow onion, chopped
- 2 carrots, finely chopped
- 1 stalk celery, finely chopped
- 6 cloves garlic, finely chopped
- 1/2 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground mustard
- crushed red pepper flakes, optional, to taste
- 1 cup frozen peas
- 6 slices frozen garlic bread
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large, high-sided, heatproof skillet over medium heat, add the oil.
Step 3 –Season the chicken with the salt and the pepper.
Step 4 –Add the chicken breasts to the hot oil and cook, turning occasionally, until golden and their internal temperature reaches 165 degrees F, about 8-10 minutes per side.
Step 5 –Transfer the chicken breasts to a cutting board and let them rest for 5 minutes.
Step 6 –Cut the chicken into 1/2-inch pieces.
Step 7 –In the same skillet over medium heat, melt the butter.
Step 8 –Add the potatoes to the melted butter and cook, while turning occasionally, until they start to turn golden, about 5 minutes.
Step 9 –Add the onions, the carrots, and the celery and cook, while stirring occasionally, until softened, about 5 minutes.
Step 10 –Add the garlic and cook, while stirring, until fragrant, about 1 minute.
Step 11 –Add the flour to the veggie mixture and stir until it coats the vegetables and the raw flour smell disappears.
Step 12 –Slowly add the broth to the veggie mixture, while stirring, until incorporated.
Step 13 –Add the heavy cream, the thyme, the oregano, the ground mustard, and the red pepper flakes and stir to combine.
Step 14 –Season the cream mixture with the salt and the black pepper.
Step 15 –Bring the sauce mixture to a simmer.
Step 16 –Reduce the heat to low and cook, while stirring often, until the sauce has thickened and the potatoes are almost fork-tender, about 10 minutes.
Step 17 –Add the cooked chicken and the peas and stir to combine.
Step 18 –Cook, while stirring occasionally, until the chicken is warmed through and the potatoes are fork-tender, about 5 minutes.
Step 19 –Transfer the skillet from the heat.
Step 20 –Top the skillet with the frozen garlic bread slices in a single, even layer.
Step 21 –Bake until the bread is golden-brown and warmed through, about 15-20 minutes.
Step 22 –Allow the pot pie to cool for 10 minutes.
Step 23 –Serve.
