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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

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.

Step 5

Stir in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Mix until well combined and heated through.

Step 6

Transfer the chicken mixture into a 9-inch pie dish or an oven-safe baking dish.

Step 7

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.

Step 8

Brush the breadstick dough with the beaten egg for a golden finish. Sprinkle the top with grated Parmesan cheese.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the breadsticks are puffed and golden brown.

Step 10

Remove from the oven and let the pie rest for 5 minutes before serving. Enjoy warm!

Nutrition Facts

Serving size	2528 grams (2528.0g)

Amount per serving	% Daily Value*
Calories	3244

Total Fat 114.60g	147%
Saturated Fat 47.80g	239%
Polyunsaturated Fat 1.70g
Cholesterol 964mg	321%
Sodium 6768mg	294%
Total Carbohydrate 255.80g	93%
Dietary Fiber 25.40g	91%
Total Sugars 49.80g
Protein 286.30g	573%

Vitamin D 156IU	782%
Calcium 854mg	66%
Iron 25mg	136%
Potassium 4540mg	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.

Source of Calories

Fat: 32.2%

Protein: 35.8%

Carbs: 32.0%