Garlic Rosemary Chicken Pot Pie – Prepped in 15 Minutes!

Last week I was just innocently posting my dinner plans to Instagram (because what is Instagram for if not to make you drool over what I am eating?!) when I got requests coming from all over social media for the recipe for my Garlic Rosemary Chicken Pot Pie.  I just made it up on a whim, but since it ended up to be a easy and delicious weeknight dinner I thought it just wouldn’t be fair not to share!

I am all about dinners that can be prepped fast. With two kids who think they will absolutely die of starvation if they eat even 5 minutes late I try to keep things pretty quick and easy.  I am also a bit of a foodie.  I really enjoy food that tastes good.  Probably more than the average joe.  I think this Garlic Rosemary Chicken Pot Pie really plays to the best of both worlds.  It is super quick and the herbs give it just the punch of taste that I crave.

One of the things I love to do that makes this recipe {and so many others} WAAAAYYYYY easier is to prep shredded chicken.  And it is super easy to do with this little trick.  When I am at the store, I buy a family pack sized pack of chicken breast.  When I get home I trim and bake the entire package on a cookie sheet.  You just lay them out and bake 25-35 minutes or until the center is no longer pink.  Take them out of the oven, let them set for 5-10 minutes and then throw them in your Kitchen Aid mixer with the paddle attachment.  If you want more details on this life changing – time saving trick, see our post here. Then I split the shredded chicken up into even portions and seal them in freezer bags.  I usually divide the meat up by about as many breasts as I had so I have roughly one chicken breast in every bag.  Then when I make anything that calls for shredded chicken I can just pull a bag or two out of the freezer and meal prep is next to nothing! Seriously changed dinner time in our house!

Garlic Rosemary Chicken Pot Pie

• 1 Deep Dish Pillsbury Pie Crust {from the freezer section}
• 1 Can Campbell’s Cream of Chicken Soup
• 1 1/2 Cups Frozen Mixed Veggies, thawed {I just zap mine in the microwave before I add them}
• 3/4 Cup Light Sour Cream
• 1 Cup Chicken Broth
• 1 Cup Shredded Chicken Breast
• 1/2 Teaspoon Garlic Powder
• 1 Teaspoon Fresh Rosemary, finely chopped {about 1 long sprig}
• 1 Sleeve Ritz Crackers
• 1/4 Cup Butter

First you will want to take a bowl and mix up your chicken soup, sour cream, chicken broth, veggies, chicken breast, rosemary, and garlic powder.  Make sure it is well combined and then pour it into the pie crust.  My mixture just exactly filled the crust, but it is important to make sure you buy deep dish or you will have some issues here!

Next put your Ritz Crackers in a large ziplock bag and use a rolling pin to crush them into crumbs.  Melt your butter and then pour it into the bag with the crumbs and shake them around until the crumbs are coated and the butter is evenly distributed throughout.

Pour your crumb mixture on top of the pie and use a knife to spread them evenly over the whole pie.

Bake at 350 degrees F for 35-35 minutes or until the crumbs are browned and the center is bubbly.

Let it sit for a few minutes to set a bit, and then dig into that super yummy deliciousness.

New addition to the weeknight rotation… I think so!  Scroll down to the bottom of the post for a printable recipe.

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Garlic Rosemary Chicken Pot Pie – Prepped in 15 Minutes!

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Author:Kimber

Print Review Recipe

Ingredients

• 1 Deep Dish Pillsbury Pie Crust {from the freezer section}
• 1 Can Campbell's Cream of Chicken Soup
• 1 1/2 Cups Frozen Mixed Veggies thawed {I just zap mine in the microwave before I add them}
• 3/4 Cup Light Sour Cream
• 1 Cup Chicken Broth
• 1 Cup Shredded Chicken Breast
• 1/2 Teaspoon Garlic Powder
• 1 Teaspoon Fresh Rosemary finely chopped {about 1 long sprig}
• 1 Sleeve Ritz Crackers
• 1/4 Cup Butter

Instructions

• In a medium bowl mix the cream of chicken soup, sour cream, broth, veggies, chicken, garlic and rosemary until well combined.
• Pour this mixture into the deep dish pie shell.
• Crush the Ritz crackers into crumbs. Melt the butter and then mix it with the cracker crumbs.
• Pour the crumbs over top of the pie and use a knife to spread the evenly over the pie.
• Bake at 350 degrees F until the top is brown and the filling is bubbly, about 35-45 minutes.

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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