Description
This Chicken Pot Pie Bake is a comforting, easy-to-make dish featuring tender cooked chicken and a medley of mixed vegetables in a creamy, flavorful sauce, all topped with golden puff pastry and baked to perfection. Perfect for a hearty family meal, it combines classic savory flavors with a flaky crust for a satisfying dinner.
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
Crust
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish to prepare for the filling and puff pastry layer.
- Sauté onions: Melt the butter in a skillet over medium heat and sauté the diced onion for about 3-4 minutes until softened and translucent.
- Make the sauce: Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and milk, continuing to whisk 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 mix well to infuse the flavors.
- Add chicken and vegetables: Stir in the cooked chicken and frozen mixed vegetables, heating through until evenly combined and warmed.
- Assemble in baking dish: Transfer the chicken and vegetable mixture into the prepared baking dish, spreading it evenly.
- Top with puff pastry: Roll out the thawed puff pastry sheet and cover the filling completely. Trim any excess pastry around the edges.
- Brush with egg wash: Beat the egg and use a brush to coat the puff pastry surface; this will give it a beautiful golden color when baked.
- Bake the pie: Place the dish in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown, puffed, and crisp.
- Cool and serve: Allow the chicken pot pie bake to cool for about 5 minutes before serving to let the filling set slightly for easier slicing.
Notes
- Use cooked chicken leftover or rotisserie chicken for convenience.
- You can substitute frozen mixed vegetables with fresh chopped vegetables if preferred.
- Ensure the puff pastry is fully thawed before use to prevent cracking.
- For a richer sauce, whole milk is recommended, but 2% milk works well as a lighter alternative.
- Egg wash is key for a shiny, golden crust but can be skipped if avoiding eggs.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
