Garlic Butter Chicken Pot Pie

Garlic Butter Chicken Pot Pie

A cozy classic made bolder with savory garlic & butter gravy

There are few dishes that say home quite like a chicken pot pie. Golden, flaky crust. Creamy, savory filling. Steam rising as you crack through the top with your fork. It’s comfort food at its finest.

But what if that familiar comfort could be just a little more indulgent… a little more flavorful… and a whole lot easier?

Enter Garlic Butter Chicken Pot Pie, made with Le Sauce & Co. Savory Garlic & Butter Gourmet Sauce. By swapping the traditional cream-based filling for this rich, garlicky gravy, you get deeper flavor, silkier texture, and that unmistakable “wow” factor — without extra steps or extra ingredients.

This is the kind of meal that feels special enough for Sunday dinner but simple enough for a busy weeknight. Cozy, elevated, and irresistibly savory.

 

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Why Garlic Butter Gravy Changes Everything

Classic pot pie filling relies on roux, cream, and broth to build flavor. Delicious? Yes. But also time-consuming.

Le Sauce & Co.’s Savory Garlic & Butter Sauce does the heavy lifting for you:

• Rich, slow-simmered flavor without making a roux
  
  

• Bold garlic and buttery depth in every bite
  
  

• A silky consistency that coats chicken and vegetables perfectly
  
  

The result? A pot pie that tastes like it took all day — but comes together fast.

 

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Garlic Butter Chicken Pot Pie Recipe

Serves: 4–6

Prep Time: 20 minutes

Bake Time: 35–40 minutes

 

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Ingredients

For the Filling

• 2 cups cooked chicken, diced or shredded
  (rotisserie chicken works great)
  
  

• 1 tablespoon olive oil or butter
  
  

• 1 small yellow onion, diced
  
  

• 2 cloves garlic, minced
  
  

• 1 cup carrots, diced
  
  

• 1 cup frozen peas
  
  

• ½ cup corn (optional)
  
  

• 1 pouch Le Sauce & Co. Savory Garlic & Butter Gourmet Sauce
  
  

• ½ teaspoon dried thyme
  
  

• ½ teaspoon black pepper
  
  

• Salt to taste (optional — the sauce is already well seasoned)
  
  

For the Crust

• 1 refrigerated pie crust (or homemade, if preferred)
  
  

• 1 egg, beaten (for egg wash)
  
  

 

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Instructions

1. Preheat the oven
   Preheat your oven to 400°F. Lightly grease a 9-inch pie dish.
   
   

2. Sauté the vegetables
   In a large skillet over medium heat, add olive oil or butter. Sauté the onion and carrots for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
   
   

3. Build the filling
   Stir in the cooked chicken, peas, and corn. Pour in Le Sauce & Co. Savory Garlic & Butter Sauce, then add thyme and black pepper.
   Simmer gently for 3–5 minutes, just until everything is warmed through and beautifully coated.
   
   

4. Assemble the pot pie
   Spoon the garlic butter chicken filling into your prepared pie dish. Lay the pie crust over the top, trimming excess and crimping the edges. Cut a few small slits in the crust to vent steam.
   
   

5. Finish and bake
   Brush the crust with beaten egg for a golden finish.
   Bake for 35–40 minutes, or until the crust is deep golden brown and the filling is bubbling.
   
   

6. Rest and serve
   Let the pot pie rest for 10 minutes before slicing. This helps the filling set and makes serving easier.
   
   

 

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Serving Ideas

This pot pie is a meal all on its own, but it pairs beautifully with:

• A crisp green salad with lemon vinaigrette
  
  

• Roasted green beans or asparagus
  
  

• A glass of Chardonnay or light Pinot Noir
  
  

 

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Make It Your Own

• Mini Pot Pies: Divide filling into ramekins and top with crust rounds for individual servings.
  
  

• Extra Veggie Boost: Add mushrooms or diced potatoes for heartier texture.
  
  

• Freezer-Friendly: Assemble, wrap tightly, and freeze unbaked for up to 2 months.
  
  

 

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The Takeaway

Garlic Butter Chicken Pot Pie proves that comfort food doesn’t have to be complicated. With Le Sauce & Co. Savory Garlic & Butter Gourmet Sauce, you get rich, restaurant-quality flavor in a dish that feels nostalgic, cozy, and deeply satisfying.

One bite and you’ll understand: this isn’t just pot pie — it’s pot pie, elevated. 🧄🧈🥧