Chicken Pot Pie Bake: A Comforting Classic Made Easy

Chicken Pot Pie Bake is a delightful twist on the classic comfort food, delivering all the cozy flavors of a traditional chicken pot pie but in a simpler, casserole-style format. This recipe is perfect for busy weeknights when you crave the comfort of a pot pie without the fuss of a double crust.

Ingredients:

For the Filling:

  • 2 cups cooked chicken, diced (rotisserie chicken works well)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 1 cup milk

For the Topping:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

2. Prepare the Filling:

  • In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
  • Stir in the flour, salt, black pepper, and dried thyme to create a roux. Cook for an additional 1-2 minutes to eliminate the floury taste.
  • Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens and is smooth.
  • Add the cooked chicken and frozen mixed vegetables to the skillet. Stir to combine. Let the filling simmer for a few minutes until the veget ables are heated through.

3. Assemble the Pot Pie:

  • Transfer the chicken and vegetable filling into a 9×13-inch baking dish, spreading it evenly.

4. Prepare the Puff Pastry:

  • Roll out the puff pastry sheet on a lightly floured surface to fit the size of your baking dish.
  • Place the rolled-out puff pastry on top of the filling.

5. Add the Egg Wash:

  • Brush the top of the puff pastry with the beaten egg. This will give it a beautiful golden color when baked.

6. Bake:

  • Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the puff pastry is puffed and golden brown, and the filling is bubbling.

7. Serve:

  • Remove the Chicken Pot Pie Bake from the oven and let it cool for a few minutes before serving.
  • Scoop out generous portions of the warm and comforting bake and enjoy.

8. Optional Garnish:

  • For added visual appeal, you can garnish the top of the baked pot pie with a sprinkle of chopped fresh parsley.

Chicken Pot Pie Bake is a hearty and comforting dish that easily brings the classic flavors of chicken pot pie to your table. It’s a family-friendly recipe that’s ideal for any night of the week when you want the warmth and flavor of pot pie but don’t want to deal with the hassle of a pie crust. Enjoy this warm and filling meal!