Description
This Chicken Pot Pie Bake is a comforting and easy-to-make dish featuring tender cooked chicken, mixed vegetables, and a creamy savory sauce all topped with golden, flaky puff pastry. Baked to perfection, it’s a homey meal perfect for family dinners or meal prep.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1/2 cup diced onion
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 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 the oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté onions: In a skillet over medium heat, melt the butter and sauté the diced onion for 3 to 4 minutes until softened and translucent.
- Create the sauce: Stir the flour into the butter and onion mixture; cook it for about 1 minute to get rid of the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
- Season the filling: Add the garlic powder, onion powder, dried thyme, salt, and pepper to the sauce and stir well to combine.
- Add chicken and vegetables: Mix in the cooked chicken and frozen mixed vegetables, stirring until everything is coated and heated through.
- Assemble in baking dish: 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 if needed, then place it over the filling, trimming any excess. Seal the edges to the dish.
- Brush with egg wash: Brush the beaten egg over the surface of the puff pastry to ensure a beautiful golden color when baked.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes until the puff pastry is puffed up and golden brown.
- Cool and serve: Remove from oven and let the pot pie cool for about 5 minutes before serving to allow the filling to set slightly.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables like diced carrots, peas, and corn if preferred.
- For a richer sauce, use whole milk or add a splash of cream.
- If you prefer a thicker filling, cook the sauce a bit longer before adding the chicken and vegetables.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- Use puff pastry sheets that are fully thawed for best results.
