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Chicken Pot Pie bake

Chicken Pot Pie Bake: A Comforting Classic Made Easy

Warm, Hearty, and Family-Friendly

When it comes to classic comfort food, few dishes can compete with the timeless appeal of Chicken Pot Pie. This Chicken Pot Pie Bake takes all the comforting flavors of the traditional dish and streamlines the process into an easy-to-make casserole. It’s perfect for busy weeknights or anytime you crave that cozy, homey taste. Let’s dive into this satisfying recipe!

Ingredients:

For the Filling:

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

For the Topping:

  • 1 sheet refrigerated pie crust or puff pastry (for a shortcut)
  • 1 egg, beaten (for egg wash)
  • Salt and pepper for sprinkling (optional)

Instructions:

1. Preheat Your Oven:

  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.

2. Make the Filling:

  • In a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are tender.
  • Stir in the flour, salt, black pepper, and dried thyme until well combined. Cook for an additional 1-2 minutes to remove the raw flour taste.
  • Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens and comes to a gentle boil. This usually takes about 5-7 minutes.
  • Once the mixture is thickened, add the diced cooked chicken and frozen mixed vegetables. Stir until everything is evenly coated in the creamy sauce. Remove from heat.

3. Assemble the Casserole:

  • Pour the chicken and vegetable mixture into the greased baking dish, spreading it out evenly.

4. Add the Topping:

  • If using refrigerated pie crust or puff pastry, unroll it and place it over the top of the casserole dish, trimming any excess. If you like, create a decorative lattice pattern with the dough. Brush the top with the beaten egg for a shiny finish. If desired, sprinkle a bit of salt and pepper over the pastry.

5. Bake:

  • Place the casserole in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

6. Serve and Enjoy:

  • Remove the Chicken Pot Pie Bake from the oven and let it cool for a few minutes before serving. This dish is the epitome of comfort food and perfect for chilly evenings.

Tips and Variations:

Customizing Your Chicken Pot Pie Bake

Tips:

  • To save time, use pre-cooked rotisserie chicken or leftover roasted chicken. This is a fantastic way to use up chicken from a previous meal.
  • If you prefer a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth. Add extra veggies like broccoli or mushrooms for variety.

Variations:

  • Feel free to customize the filling with your favorite herbs and seasonings. Fresh parsley, rosemary, or tarragon can add a burst of flavor.
  • For a cheesy twist, sprinkle shredded cheddar or Parmesan cheese on top of the filling before adding the pastry.

Customization:

  • This Chicken Pot Pie Bake is incredibly versatile. You can swap out the vegetables with your favorites or even use a bag of frozen mixed vegetables to save time.

Storage:

  • Store any leftover Chicken Pot Pie Bake in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until heated through.

Cook’s Note:

  • Chicken Pot Pie is a beloved classic for a reason, and this simplified version captures all the cozy, comforting flavors you crave. Serve it with a side salad or steamed broccoli for a well-rounded meal that’s sure to warm your heart. Enjoy the nostalgic taste of homemade Chicken Pot Pie without all the fuss!

Cook’s Note (Continued):

  • This Chicken Pot Pie Bake is a fantastic way to use up leftover cooked chicken. Whether it’s from a roast, rotisserie chicken, or a previous meal, it adds a depth of flavor to the dish.
  • If you want an even quicker version of this recipe, you can use pre-made pie crust or puff pastry sheets. They’re readily available in most grocery stores and make assembling this casserole a breeze.
  • Feel free to get creative with the seasonings. Try adding a pinch of paprika, garlic powder, or poultry seasoning to the filling for extra flavor.
  • When baking, keep an eye on the pastry topping. If it starts to brown too quickly, you can tent it with aluminum foil to prevent over-browning while the filling heats through.
  • This recipe is a wonderful way to introduce kids to classic comfort foods. The creamy filling and golden pastry topping make it an approachable and delicious choice for the whole family.
  • While this Chicken Pot Pie Bake is typically served as a main course, you can also make mini versions in ramekins for individual servings at gatherings or parties.
  • This dish reheats well, making it perfect for leftovers. Just pop it in the oven or microwave until heated through, and you’ll have a comforting meal ready in no time.
  • Whether you’re enjoying it as a family dinner, a meal prep option, or a comforting dish for a special occasion, this Chicken Pot Pie Bake captures the essence of comfort food. It’s all the warmth and flavor of a classic pot pie without the hassle of a traditional crust. So, cozy up and savor each delicious bite!

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