This Easy Chicken Pot Pie Bake is a warm and comforting meal, packed with tender chicken, veggies, and a creamy sauce all tucked under a flaky crust. Yum!
If you’re like me, you love a dish that feels like a hug on a plate! Plus, it’s simple to whip up—perfect for a cozy family dinner. Let’s be honest, who doesn’t love pie?!
Key Ingredients & Substitutions
Cooked Chicken: I love using rotisserie chicken because it’s so quick and tender. If that’s not available, any leftover cooked chicken works great! You can also use turkey if you have some after the holidays.
Frozen Veggies: The peas and carrots mix is a classic choice, but feel free to swap in whichever veggies your family enjoys—like green beans, broccoli, or even bell peppers for some color.
Butter: Butter adds a rich flavor to the filling, but you can replace it with olive oil or a dairy-free butter if you want a lighter or vegan option. It’s still delicious!
Pie Crusts: For a homemade touch, you can make your own pie crust. Store-bought refrigerated crusts save time, which is a lifesaver on busy days. If gluten-free is a must, look for a gluten-free pie crust option.
How Do I Get My Sauce to Thicken Perfectly?
Thickening the sauce is key for a creamy pot pie. Here’s how to nail it:
- When you add the flour to the butter, cook it for at least 2 minutes. This helps remove the raw taste of the flour.
- Gradually whisk in the chicken broth and milk. Doing this slowly will help avoid lumps and make the sauce nice and smooth.
- Keep stirring as it heats up. You’ll know it’s thick enough when it coats the back of a spoon. If it’s too thick, you can always add a bit more broth or milk.
Easy Chicken Pot Pie Bake
Ingredients You’ll Need:
- 3 cups cooked chicken, diced or shredded
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
- 1/3 cup diced onions
- 1/3 cup diced celery
- 1/3 cup butter (about 5 tablespoons)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (about 14 oz) refrigerated pie crusts (usually 2 crusts per package)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This Easy Chicken Pot Pie Bake will take about 15 minutes to prepare, plus 30-35 minutes to bake. Make sure to set aside an additional 5-10 minutes for cooling before serving, allowing the flavors to settle. All in all, it’s a delightful meal that takes around an hour to complete!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that the pot pie bakes evenly and achieves a beautifully golden crust.
2. Prepare the Filling:
In a large saucepan, melt the butter over medium heat. Then, add the diced onion and celery. Cook for about 5 minutes or until they are soft and translucent.
3. Make the Sauce:
Next, sprinkle in the flour, salt, pepper, and thyme. Stir and cook this mixture for about 2 minutes until it becomes bubbly and lightly golden. This step creates a delicious base for your filling!
4. Thicken the Mixture:
Gradually whisk in the chicken broth and milk. Keep stirring as the mixture heats up, and bring it to a gentle boil. You’ll know it’s ready when it thickens and coats the back of a spoon nicely.
5. Combine the Ingredients:
Now, stir in the cooked chicken, peas and carrots, and corn (if you opted to use it). Mix everything well and then remove the pan from the heat.
6. Prepare the Crust:
Roll out one pie crust and place it in the bottom of your 9-inch pie dish. This will be the base that holds all the yummy filling!
7. Assemble the Pot Pie:
Pour the chicken mixture evenly over the crust, ensuring every corner is filled. Then, cover it with the second pie crust. Seal the edges by pinching the top and bottom crusts together. Don’t forget to cut small slits in the top crust to allow steam to escape while baking.
8. Add the Finishing Touches:
Brush the top crust with the beaten egg. This gives the pie a lovely golden color when it bakes.
9. Bake the Pie:
Place the pot pie in the oven and bake for about 30-35 minutes. Keep an eye on it until the crust is golden brown and the filling is bubbly all around the edges.
10. Serve with Love:
Once done, let the pot pie cool for 5-10 minutes before serving. This will help the filling set a bit more. Now, grab a slice and enjoy the delicious comfort of your homemade chicken pot pie!
Bon Appétit!
FAQ for Easy Chicken Pot Pie Bake
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds fantastic flavor to the pot pie. Just shred or dice the chicken, and you’re all set!
Can I Make This Pot Pie Ahead of Time?
Yes, you can prepare the filling and assemble the pot pie the day before. Just cover it tightly and refrigerate overnight. When you’re ready to bake, you may need to add a few extra minutes to the baking time.
What Can I Substitute for the Pie Crust?
If you’re looking for a healthier option, you can use a whole wheat or gluten-free pie crust. Alternatively, you can top the filling with mashed potatoes or puff pastry if you want a different texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave it in short intervals, stirring in between.
