Breadstick Topped Chicken Pie
Transform your comfort food game with this irresistible Breadstick Topped Chicken Pie—a hearty, family-friendly dinner idea that combines creamy chicken pot pie filling with a golden breadstick crust. Packed with tender shredded chicken, vibrant vegetables like carrots, peas, and celery, and a luscious, thyme-infused sauce, this recipe offers warmth in every bite. The crowning glory? Buttery breadstick dough brushed with egg and sprinkled with Parmesan, baked to golden perfection for a flaky, cheesy topping that's a delightful twist on the traditional pie crust. Ready in just an hour, this crowd-pleasing dish is ideal for busy weeknights or cozy weekend dinners. Give your classic chicken pot pie a delicious upgrade with this savory masterpiece!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 0.333 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Whole milk
- 3 cups Cooked chicken, shredded
- 1 cup Frozen peas
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 can (about 11 ounces) Refrigerated breadstick dough
- 1 large Egg, beaten
- 2 tablespoons Parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking to avoid lumps. Stir in the milk and bring the mixture to a simmer. Let it cook for 5 minutes, or until thickened.
Stir in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Mix until well combined and heated through.
Transfer the chicken mixture into a 9-inch pie dish or an oven-safe baking dish.
Unroll the breadstick dough and cut into long strips if not pre-cut. Arrange the strips over the chicken filling in a crisscross pattern or as desired.
Brush the breadstick dough with the beaten egg for a golden finish. Sprinkle the top with grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the breadsticks are puffed and golden brown.
Remove from the oven and let the pie rest for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 6768 mg | 294% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 49.8 g | ||
| Protein | 286.3 g | 573% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 854 mg | 66% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4540 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
