Description
This Chicken Pot Pie Bake is a comforting and hearty meal featuring tender cooked chicken, mixed vegetables, and a creamy sauce, all enveloped in a flaky puff pastry crust. Perfect for a family dinner, this dish combines classic savory flavors with an easy baking method for a satisfying and warming entree.
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
Pastry Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven and prepare dish: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish to ensure the pot pie doesn’t stick after baking.
- Sauté onions: In a skillet, melt the butter over medium heat and add the diced onions. Cook for 3-4 minutes until they become soft and translucent, which helps deepen the flavor of the filling.
- Create the sauce: Stir in the flour into the melted butter and onions and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens into a creamy sauce.
- Season the filling: Add garlic powder, onion powder, dried thyme, salt, and pepper to the sauce, stirring well to combine the spices evenly throughout.
- Add chicken and vegetables: Mix the shredded or diced cooked chicken and frozen mixed vegetables into the sauce. Cook and stir until everything is heated through and well combined, ensuring the filling is flavorful.
- Assemble pot pie: Transfer the filling mixture into the greased baking dish. Roll out the thawed puff pastry sheet to cover the top of the dish completely.
- Prepare pastry crust: Place the puff pastry over the filling, trimming any excess edges if needed. Brush the pastry surface with the beaten egg to achieve a golden, glossy finish after baking.
- Bake: Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and puffed up. Once done, allow the pot pie to cool for about 5 minutes before serving to set the filling.
Notes
- You can substitute the frozen mixed vegetables with fresh or different veggies like green beans or mushrooms.
- If you prefer a thicker filling, use slightly less liquid or add a bit more flour during the sauce preparation.
- Leftover cooked chicken from a roast or rotisserie chicken works perfectly and adds extra flavor.
- Ensure your puff pastry is fully thawed before rolling it out for easier handling and best texture.
- For a dairy-free version, substitute milk with a plant-based milk and butter with a vegan alternative.
