Rosemary Garlic Bread Chicken Pot Pie

Springtime is right around the corner, but that doesn't mean it’s still the right time to make a warm and comforting meal on those rainy evenings. This one-pot meal combined two incredible foods: chicken pot pie and herby garlic bread. Hard to pass up a big bowl when its right out of the oven!

Chicken pot pie is a classic comfort food with deep roots in American culinary history, tracing its origins back to European meat pies brought over by early settlers. These savory pies were influenced by British and French traditions, where stews were baked into crusts to preserve ingredients and enhance flavor. 

In the United States, chicken became a common filling due to its availability and affordability, especially in rural areas. By the 19th century, chicken pot pie had become a staple in American homes, particularly in the South and Midwest, where hearty, filling meals were valued for their sustenance.

Over the years, variations of chicken pot pie have emerged to reflect regional tastes and dietary needs. While the traditional version features a flaky, buttery top crust (and sometimes a bottom crust), modern takes may use biscuits, puff pastry, or even cornbread. Fillings have expanded beyond the classic mix of chicken, carrots, peas, and potatoes—some versions include mushrooms, pearl onions, or alternative proteins like turkey or tofu. In Pennsylvania Dutch country, a popular twist is the "chicken and dumplings" pot pie, which is more of a stew with square noodles instead of a baked crust. Fancy!

Garlic bread, alternatively, has its roots in ancient Roman cuisine, where people would rub garlic on toasted bread and drizzle it with oil for flavor and preservation. The version more familiar today—bread topped with garlic, butter, and herbs—evolved from Italian bruschetta, a dish that dates back to at least the 15th century. 

When Italian immigrants brought their culinary traditions to the United States in the late 19th and early 20th centuries, they adapted their recipes to American ingredients and tastes. Garlic bread as we know it, often made with French or Italian loaves, butter, and minced garlic, gained widespread popularity alongside the rise of Italian-American dishes like spaghetti and lasagna.

Today, garlic bread is a beloved side dish in American homes and restaurants, especially as a complement to pasta. Its popularity comes from its rich, savory flavor, crispy texture, and the fact that it’s easy to make and universally appealing. It’s found everywhere—from family dinners to pizza chains and frozen food aisles—offering a reliable dose of comfort and flavor. This version uses garlic, butter, and whole rosemary leaves, which get crispy in the oven as an added crunch factor. 

One of the reasons these dishes work so well together is how they evoke nostalgia for many, often associated with family dinners or holidays. Its combination of savory filling and golden crust delivers a satisfying balance of texture and flavor, making it a go-to dish during colder months. Try it for your next gathering, meal prep, or just for having incredible lunches!

Rosemary Garlic Bread Chicken Pot Pie

Springtime is right around the corner, but it’s still the right time to heat up the oven. Try this aromatic and savory pie, which combines two of the best comfort foods into one. The rosemary leaves crisp up in the oven with the garlic bread lending a welcomed crunch!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 60 minutes

Servings: 6-8

Ingredients:

• 2 tablespoons extra virgin olive oil

• 2 pounds skinless, boneless chicken breasts

• Kosher salt, as needed

• Freshly ground black pepper, as needed

• 8 tablespoons butter, unsalted, divided (1 stick)

• 2 cups Yukon gold potato (about 1 large potato), cut into ½" cubes

• 2 large leeks, whites only, chopped

• 2 carrots, finely chopped

• 1 stalk celery, finely chopped

• ¼ cup fresh garlic, finely chopped, divided

• ⅓ cup all-purpose flour

• 2-½ cups low-sodium chicken broth

• 1 cup half-and-half

• 1 teaspoon dried oregano

• 1 tablespoon Dijon mustard

• Pinch of crushed red pepper flakes

• 1 cup frozen spring peas or edamame

• 5 cups sourdough bread, sliced into ¾” cubes 

• 2 tablespoons rosemary leaves

• Sliced chives, for serving (optional)

Directions:

1. MIS. Use your Forge To Table 7” Santoku to prepare the potato, leeks, carrot, celery, garlic, and sourdough bread ahead of cooking. Season chicken all over with kosher salt and black pepper.

2. SEAR. Preheat the oven to 375F degrees. In a large Dutch oven or high-sided, heatproof skillet, heat olive oil over medium-high heat. Sear chicken, turning occasionally, until golden and an instant-read thermometer inserted into thickest part registers 165F degrees, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Cut into ½" pieces.

3. In the same skillet over medium heat, melt 2 tablespoons of butter. Cook potatoes, turning occasionally, until starting to turn golden, about 5 minutes. Add leeks, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of chopped garlic and cook, stirring, until fragrant, about 1 minute more. 

4. Add flour and stir to coat vegetables. Slowly pour broth in while stirring to prevent clumps. Add half-and-half, dried oregano, Dijon mustard, red pepper flakes, diced chicken, and peas or edamame. Bring to a simmer, then reduce heat to low. Cook, stirring often, until sauce has thickened and potatoes are fork-tender, about 10 minutes.

5. Meanwhile, in a small bowl, melt the remaining 6 tablespoons of butter. Add the remaining 2 tablespoons of chopped garlic and rosemary leaves. Season with salt and pepper. Place bread cubes in a large bowl and toss with the garlic butter mixture until evenly coated. Set aside.

6. Remove the chicken mixture from the heat. Top with the cubed garlic bread in an even layer, ensuring that the rosemary leaves are on top so they get crispy in the oven. Bake pot pie until bread is golden brown and warmed all the way through, 15 to 20 minutes. 

7. Let cool for 10 minutes. Top with sliced chives and enjoy immediately!

Chef’s Notes:

• If interested, this recipe lends itself very well to include cannabudder! Dosing varies, but you can substitute it for some of the butter on the garlic bread. Now that's what I call herbaceous!

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