Pickle Popper Pot Pie
A comforting and flavorful twist on classic pot pie, featuring tender chicken, zesty pickles, and a creamy filling nestled in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free option available
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup pickles, diced
- 8 oz cream cheese, softened
- 2 tablespoons pickle juice
- 1 pre-made pie crust
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook your chicken by poaching in boiling water for about 15 minutes until cooked through. Let cool and shred.
- Prepare the filling by heating olive oil over medium heat, then adding the shredded chicken, diced pickles, and softened cream cheese. Stir until combined and creamy.
- Add the pickle juice, and season with salt and pepper to taste.
- Assemble the pie by rolling out the crust in a greased pie pan and pouring in the chicken filling.
- Top with a second crust, cut slits for steam to escape, and crimp the edges if desired.
- Bake for 25-30 minutes or until the crust is golden brown.
- Rest for 10 minutes before slicing and serving.
Notes
If you have a second crust, use it to cover the filling for a traditional pot pie. You can freeze the assembled pie for future baking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: pot pie, chicken recipe, comfort food, pickle recipes, easy dinner