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
