Description
This Chicken Pot Pie Bake is a comforting and hearty dish featuring tender cooked chicken, mixed vegetables, and a creamy sauce, all enclosed under a flaky puff pastry crust. Perfect for an easy weeknight dinner, it combines classic flavors with simple preparation to deliver a warm, satisfying meal.
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 Baking Dish: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Onions: In a skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and fragrant.
- Create the Sauce: Sprinkle in the flour and cook, stirring continuously, for about 1 minute to form a roux. Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens to a creamy consistency.
- Season the Filling: Add garlic powder, onion powder, dried thyme, salt, and pepper to the sauce. Stir well to combine all the flavors evenly.
- Add Chicken and Vegetables: Stir in the cooked chicken and frozen mixed vegetables. Cook together until everything is heated through and well mixed.
- Assemble the Pie: Transfer the chicken and vegetable filling into the prepared baking dish, spreading it out evenly.
- Top with Puff Pastry: Roll out the thawed puff pastry sheet and place it over the filling. Trim any excess and gently press the edges to seal.
- Egg Wash: Brush the top of the puff pastry with the beaten egg to give it a beautiful golden brown finish when baked.
- Bake: Bake in the preheated oven for 20-25 minutes until the puff pastry is golden and puffed.
- Rest and Serve: Remove from the oven and let the pot pie cool for 5 minutes before serving to allow the filling to set slightly.
Notes
- You can substitute frozen mixed vegetables with fresh ones if preferred.
- For a lighter version, use skim milk instead of whole or 2% milk.
- Ensure the puff pastry is fully thawed before using to avoid tearing while rolling.
- Chicken broth can be low-sodium to control salt levels.
- Leftover filling can be refrigerated for up to 2 days before baking.
