Description
This Chicken Pot Pie Bake is a comforting and hearty dish featuring tender cooked chicken, mixed vegetables, and a creamy savory sauce topped with a golden puff pastry crust. Perfect for a cozy dinner, it combines classic pot pie flavors with an easy-to-make baking method for a satisfying meal that serves six.
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 and prepare dish: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté aromatics: In a skillet, melt the butter over medium heat and sauté the diced onion for 3-4 minutes until softened and translucent.
- Make the sauce: Stir in the flour and cook for 1 minute to remove the raw flour taste. Then gradually whisk in the chicken broth and milk, continuing to cook until the mixture thickens into a creamy sauce.
- Season the filling: Add garlic powder, onion powder, dried thyme, salt, and pepper to the sauce and stir well to blend the flavors.
- Add chicken and vegetables: Stir in the cooked chicken and frozen mixed vegetables, mixing thoroughly and heating everything through on the stovetop.
- Assemble the pot pie: Transfer the filling mixture into the prepared baking dish and spread it out evenly. Roll out the thawed puff pastry sheet and place it on top to cover the filling completely.
- Prepare the pastry topping: Brush the puff pastry with the beaten egg to give it a beautiful golden color when baked.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
- Cool and serve: Remove the pot pie from the oven and let it cool for 5 minutes to set before slicing and serving.
Notes
- Use cooked chicken from a rotisserie or leftover roasted chicken for convenience.
- Frozen mixed vegetables can be substituted with fresh vegetables if desired; just sauté them slightly before adding.
- For a dairy-free option, substitute milk with unsweetened almond or soy milk and use a dairy-free butter alternative.
- Make sure the puff pastry is fully thawed before placing on top to avoid cracking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
