Creamy Sun-Dried Tomato Chicken Pot Pie

Name: Creamy Sun-Dried Tomato Chicken Pot Pie
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 tbsp All-Purpose Flour; 3 cups Baby Spinach; 0.25 tsp Black Pepper; 0.25 cup Butter; 1 whole Chicken Broth; 1 whole Diced Onion; 1.5 cups Diced Potatoes; 1 tsp Dried Oregano; 1 tsp Dried Thyme; 1 whole Eggs; 0.25 cup Grated Parmesan Cheese; 1 cup Heavy Cream; 2 whole Minced Garlic; 1 whole Pie Crust; 3 cups Rotisserie Chicken; 0.5 tsp Salt; 0.5 tsp Smoked Paprika; 1 tbsp Sun-Dried Tomato; 1 tbsp Water; 0.25 cup White Wine

Dinner 🍽️Lunch 🥪 American Comfort-Food

Creamy Sun-Dried Tomato Chicken Pot Pie wraps tender rotisserie chicken and baby spinach in a rich, velvety filling kissed with Parmesan, thyme, and a hint of smoky paprika. The sun-dried tomatoes add tangy depth that balances the buttery double crust. It’s a cozy, crowd-pleasing bake perfect for Sunday dinners, casual gatherings, or a comforting weeknight treat.

Prep35 mins
Cook20 mins
Serves8
DifficultyMedium

1

Gather all the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2

Line a 9-inch deep-dish pie plate with one of the pie crusts and set it aside.
3

Heat the oil from the sun-dried tomatoes in a 12-inch skillet over medium heat. Add the onion and cook for 2 minutes.
4

Add the potatoes and cook, stirring occasionally, until the potatoes are nearly tender, 5 minutes.
5

Add the garlic and cook for 1 minute. Remove the potato mixture from the skillet and set it aside.
6

Add the white wine to the skillet and cook, stirring to scrape up any browned bits from the bottom, until the wine reduces by half, about 1 minute.
7

Add the butter to the skillet. When melted, whisk in the flour to make a roux. Pour in the chicken broth while stirring. When thickened and bubbling, add the cream, sun-dried tomatoes, Parmesan cheese, thyme, oregano, salt, paprika, and pepper. Return to a simmer.
8

Return the potato mixture, chicken, and spinach to the skillet; stir to combine. Cook just until the spinach wilts, about 1 minute.
9

Add the filling to the prepared pie plate and top with the remaining pie crust, crimping the edges and making small slits in the top to let steam escape.
10

Whisk the egg and water together in a small bowl. Brush the pastry with the egg wash.
11

Bake until the crust is golden brown and the filling bubbles through the slits, 30 to 35 minutes. Let stand for 20 minutes before serving.