Kitchen notes · a little help before you start
Garlic Chicken and Vegetable Pot Pie
A golden crust gives way to creamy chicken and tender vegetables in this garlic pot pie. Sweet leeks soften the savory filling, with asparagus and peas tucked between the chicken. The buttery pastry edge is especially good with a little sauce.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Keep vegetables tender crisp
Cook the leeks and carrots first, then add asparagus and stop when the vegetables are just tender crisp.
2. Whisk in stages
Add the stock one cup at a time, whisking after each addition to work it into the thick flour paste.
3. Watch the crust
Use the golden brown crust as your baking cue, then brush the warm surface with melted butter.
Get to know the ingredients
Chicken
Shred the garlic rotisserie chicken before stirring it into the vegetables so it mixes throughout the filling.
Leek
Use the sliced white and light green leek parts, rinsed in water before they join the carrots.
Crust
Pie crust, puff pastry or a croissant dough sheet can cover the filling in this pot pie.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Garlic Chicken and Vegetable Pot Pie
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Give the filling a rest
Let the baked pot pie stand for five to ten minutes before cutting through the buttery crust.
A little more help as you go
Peas go in off heat
Remove the vegetables from the heat before stirring in the frozen peas and shredded chicken.
Leave a small overhang
Roll or stretch the dough so it just barely hangs over the edge of the baking dish.
A few questions you might have
Is the chicken cooked before assembly?
Yes. Use garlic rotisserie chicken or shredded chicken seasoned with garlic, then stir it into the vegetables.
How thick should the sauce be?
The sauce should be thick before you stir it into the chicken and vegetables for the filling.
What can I use for the top?
The ingredient list offers pie crust, puff pastry or a croissant dough sheet for the pastry topping.
When do I add the peas?
Stir the frozen peas into the vegetables after removing the pot from the heat, before adding the shredded chicken.
Is this best baked ahead?
The directions recommend serving the pot pie the same day it is baked, after a short rest.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pinchofyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.