Description
This comforting Chicken Pot Pie Bake combines tender cooked chicken, mixed vegetables, and a creamy seasoned sauce baked under a golden puff pastry crust. Perfectly baked to a bubbly, golden finish, this easy-to-make dish is a hearty family favorite ideal for weeknight dinners or cozy gatherings.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1/2 cup diced onion
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish to ensure the pot pie doesn’t stick during baking.
- Sauté Onions: In a skillet, melt the butter over medium heat, then add the diced onions and sauté for 3-4 minutes until they become soft and translucent, developing a sweet flavor base.
- Create Roux and Thicken Sauce: Stir in the all-purpose flour into the melted butter and onions and cook for about 1 minute to eliminate the raw flour taste. Slowly whisk in chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce.
- Season the Filling: Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir well to evenly distribute the seasonings for a flavorful filling.
- Add Chicken and Vegetables: Mix in the shredded chicken and frozen mixed vegetables, stirring to combine and heat everything through evenly on the stovetop for a few minutes.
- Assemble in Baking Dish: Transfer the hot filling mixture into the prepared baking dish, spreading it out evenly.
- Top with Puff Pastry: Roll out the thawed puff pastry sheet to cover the baking dish. Place it over the filling and trim any excess. Press the edges to seal if needed.
- Apply Egg Wash: Brush the top of the puff pastry with the beaten egg to ensure a glossy, golden crust after baking.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
- Rest and Serve: Remove from oven and let the Chicken Pot Pie Bake cool for about 5 minutes before serving to allow the filling to set slightly.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- You can substitute frozen mixed vegetables with fresh or canned vegetables based on availability.
- Feel free to add herbs like rosemary or parsley for extra flavor.
- For a crispier crust, place the baking dish on a lower oven rack during the last 5 minutes of baking.
- This recipe can be doubled to serve a larger crowd; just use a larger baking dish or two pans.
