Marry Me Chicken Pot Pie is the kind of comfort food that wraps you in warmth with every bite. Featuring juicy, seasoned chicken, creamy gravy infused with sun-dried tomatoes, spinach, and a touch of white wine, this dish is pure indulgence. The crowning glory is a fluffy Cheddar Bay Biscuit topping, brushed with garlic herb butter straight from the oven. Whether you’re cooking for a loved one or savoring it solo, this pot pie promises to deliver love at first bite!

Marry Me Chicken Pot Pie

Why You’re Going to Love This Recipe

• Rich and Comforting: This chicken pot pie is a dreamy marriage of savory flavors. The Marry Me gravy, packed with sun-dried tomatoes, spinach, and a splash of white wine, is luscious and velvety.
• Cheddar Bay Biscuit Topping: You can’t go wrong with a Red Lobster Cheddar Bay Biscuit topping—fluffy, cheesy, and golden brown. It’s the ultimate comfort food upgrade.
• Versatile: Whether you bake it in individual ramekins or a single dish, it’s perfect for cozy dinners or entertaining.
• Simple yet Indulgent: Despite the indulgent flavors, it’s easy to make, with each step adding layers of depth and richness to the dish.

Ingredients You’ll Need

• For the Filling: Chicken thighs or breast, potatoes, onions, oil from sun-dried tomatoes, and a few staple seasonings.
• For the Marry Me Gravy: Chicken broth, white wine, fresh spinach, heavy cream, sun-dried tomatoes, butter, flour, and aromatic herbs like garlic, thyme, and oregano.
• For the Cheddar Bay Biscuit Topping: Red Lobster biscuit mix, cheddar cheese, milk, and a garlic herb butter sauce to brush on at the end.

How to Make Marry Me Chicken Pot Pie (VIDEO)

1. Prepare the Chicken and Vegetables
Start by seasoning the chicken with garlic powder, salt, pepper, smoked paprika, and oil from the sun-dried tomatoes. Sear the chicken in a hot pan until it’s golden brown on both sides, then chop it into bite-sized pieces. In the same pan, sauté onions and potatoes until tender and caramelized.

2. Make the Marry Me Gravy
Deglaze the pan with white wine, letting it reduce slightly. Melt butter, then sprinkle in flour to create a roux with the sautéed vegetables. Slowly stir in the chicken broth, followed by the heavy cream, garlic, thyme, and oregano, creating a creamy, flavorful gravy. Stir in the sun-dried tomatoes, chicken, and finally, fresh spinach to complete the filling.

3. Make the Biscuit Topping
Mix together the biscuit mix, cheddar cheese, and milk until a dough forms. Be careful not to overmix to keep the biscuits light and fluffy.

4. Assemble and Bake
Preheat your oven to 425°F. Divide the filling into individual ramekins or transfer it to a large baking dish. Top with dollops of the cheddar bay biscuit dough. Bake until the biscuits are golden brown and cooked through, then brush them with garlic herb butter as soon as they come out of the oven.

5. Serve and Savor
Serve immediately while the pot pie is bubbling and the biscuits are still warm. Each bite combines savory chicken, creamy gravy, and a perfectly cheesy biscuit topping.

Tips for Success

• Use Fresh Spinach: It wilts perfectly in the creamy gravy, adding a pop of color and nutrients.
• Don’t Skip the Wine: The dry white wine adds a subtle depth to the gravy, balancing out the richness of the cream.
• Shaggy Dough is Key: When mixing the biscuit dough, stop once it just comes together to ensure tender, fluffy biscuits.

Storing and Reheating

Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven to maintain the crispness of the biscuit topping, or microwave for a quick and cozy meal. This pot pie also freezes well—just be sure to cover it tightly before freezing, and bake straight from the freezer when you’re ready to enjoy.

This Marry Me Chicken Pot Pie is the perfect dish to cozy up with on a cool evening. Its indulgent, rich flavors, paired with that irresistible Cheddar Bay Biscuit topping, make it a dinner that’ll have everyone coming back for more!

Print Recipe

Marry Me Chicken Pot Pie

Marry Me Chicken Pot Pie is the kind of comfort food that wraps you in warmth with every bite. Featuring juicy, seasoned chicken, creamy gravy infused with sun-dried tomatoes, spinach, and a touch of white wine, this dish is pure indulgence. The crowning glory is a fluffy Cheddar Bay Biscuit topping, brushed with garlic herb butter straight from the oven. Whether you’re cooking for a loved one or savoring it solo, this pot pie promises to deliver love at first bite!

Prep Time10 minutes mins

Cook Time9 minutes mins

Course: brunch, Dessert, lunch

Cuisine: American

Keyword: chicken, marry me chicken, pot pie

Servings: 6 servings

Author: kingcooks

Equipment

• 6 6-8oz ramekins

Ingredients

Filling

• 2 lbs chicken thighs or breast
• 1 1/2 cup potatoes peeled and diced
• 1 cup onion chopped
• 1 tbsp oil from sun dried tomatoes
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika
• Olive oil for cooking

Marry Me Gravy

• 2 cup chicken broth
• 1/4 cup white wine Chardonnay or any other dry white wine
• 1 cup spinach fresh roughly chopped
• 1 1/4 cup heavy cream
• 1/2 cup sun dried tomatoes packed in oil chopped
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic minced or paste
• 1 tsp thyme
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Filling

• In a large bowl add the bones less skinless chicken thighs and season with garlic powder, salt, pepper, smoked paprika and some oil from the sun dried tomatoes.
• Mix to until all the chicken thighs are well coated and set aside.
• In a large pan over medium heat, add some olive oil and cook the marinated chicken thighs on both sides until they are golden brown. About 3-4 minutes per side.
• Once cooked cut into bite sized pieces set aside.
• To the same pan, add some onions and sauté for 1-2 minutes. Then, add that with the diced potatoes.
• Allow the potatoes to cook for 4-5 minutes. Stir every 1-2 minutes.

Marry Me Gravy

• Deglaze the pan with some white wine. I’m using Chardonnay but any dry white wine will do.
• All the wine to cook out and the potatoes to absorb most of the liquid.
• Now, add in butter. Once the butter has melted, sprinkle in the flour.
• Stir to incorporate the sautéed onions and potatoes with the flour and butter.
• Next, pour in the chicken broth and continue to stir.
• As the gravy starts to thicken, add the chopped pieces of chicken and sun dried tomatoes. Stir to combine.
• Follow that with heavy cream, garlic, thyme, oregano, salt, pepper and smoked paprika. Continue to stir.
• Finally add freshly chopped spinach.
• Give it a final mix, remove from and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.

Cheddar Bay Biscuit Topping

• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the filling to the baking dish of your choice. I decided to divide the filling between 6-6oz ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!