A comforting, creamy Chicken Pot Pie Bake transformed into an easy-to-make casserole, this recipe is perfect for weeknight dinners or casual gatherings. With a golden puff pastry topping and a flavorful chicken and vegetable filling, this dish combines homestyle goodness with simplicity.
Why You’ll Love This Recipe
It’s a one-dish wonder, making it ideal for busy weeknights.
The golden puff pastry topping adds a flaky, buttery texture that pairs beautifully with the creamy filling.
It’s customizable; you can add your favorite veggies or herbs.
A family-friendly meal that’s sure to be a crowd-pleaser.
Perfect for leftovers or meal prep, as it reheats wonderfully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
1 sheet puff pastry, thawed
1 egg, beaten
Directions
Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish and set it aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and milk, creating a smooth, thickened sauce.
Season with garlic powder, onion powder, thyme, salt, and pepper.
Add the shredded chicken and frozen mixed vegetables to the skillet. Stir until evenly combined, and cook for 2-3 minutes to heat through.
Transfer the chicken mixture to the prepared baking dish, spreading it out evenly.
Roll out the puff pastry sheet to fit the baking dish. Place the pastry over the chicken filling, tucking the edges slightly into the dish.
Brush the beaten egg over the pastry for a golden crust.
Bake for 20-25 minutes, or until the pastry is puffed and golden brown. Let it cool for 5 minutes before serving.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
Protein Swap: Use turkey, ham, or rotisserie chicken for a twist.
Vegetarian Option: Replace the chicken with diced potatoes or mushrooms and use vegetable broth.
Spicy Kick: Add a pinch of cayenne or red pepper flakes to the sauce.
Cheesy Upgrade: Stir in 1/2 cup shredded cheddar cheese to the filling for extra richness.
Pastry Alternatives: Try a biscuit topping instead of puff pastry for a heartier texture.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F (175°C) oven until heated through.
Freezing: Assemble the casserole without baking, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Related Recipes:
FAQs
How do I prevent the puff pastry from becoming soggy?
Ensure the filling is not overly watery and the puff pastry is thawed and properly rolled out to avoid excess moisture absorption.
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like diced carrots, peas, and green beans can be used. Blanch them beforehand to ensure they cook evenly.
Can I make this dish ahead of time?
Absolutely. Assemble the casserole up to the point of adding the puff pastry, cover it, and refrigerate. Add the pastry just before baking.
What can I serve with chicken pot pie bake?
A fresh green salad or roasted vegetables pairs nicely to balance the rich flavors of the casserole.
Can I use a different type of crust?
Yes, phyllo dough or a homemade pie crust are great alternatives to puff pastry.
Conclusion
This Chicken Pot Pie Bake is a delightful, easy-to-make comfort food that brings all the flavors of traditional pot pie in a simplified casserole form. Whether you’re preparing a weeknight dinner or feeding a crowd, this recipe is a satisfying option. It’s versatile, delicious, and sure to become a family favorite.
📖 Recipe:
PrintChicken Pot Pie Bake
- Total Time: 40 minutes
- Yield: 6 servings
Description
Discover the ultimate comfort food with this Chicken Pot Pie Bake. A creamy chicken and vegetable filling topped with golden puff pastry, this one-dish wonder is perfect for weeknight dinners or gatherings. Customize it with your favorite veggies, and enjoy a family-friendly meal that’s easy to prepare and delicious to eat.
Ingredients
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
1 sheet puff pastry, thawed
1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a skillet, melt butter and sauté onion for 3-4 minutes.
- Stir in flour, cook 1 minute, then whisk in chicken broth and milk until thickened.
- Season with garlic powder, onion powder, thyme, salt, and pepper.
- Add chicken and vegetables; stir to combine and heat through.
- Transfer to a baking dish and top with rolled-out puff pastry.
- Brush pastry with beaten egg.
- Bake for 20-25 minutes until golden and puffed. Let cool for 5 minutes before serving.
Notes
Use fresh vegetables if preferred; blanch them for even cooking.
Make-ahead friendly: Assemble without baking and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 380 kcal