Delicious Chicken Pot Pie Bake

Looking for a hearty, comforting dish that’s easy to prepare and rich in flavor? Look no further than this Chicken Pot Pie Bake recipe. This healthier twist on the classic chicken pot pie brings together the creamy goodness of a traditional pot pie with the convenience of a simple casserole.

Why You’ll Love This Chicken Pot Pie Bake

Simplified Classic: Enjoy all the flavors of a traditional chicken pot pie without the hassle.
Effortless Preparation: Perfect for busy weeknights, this dish can be made ahead and comes together quickly.
Versatile Ingredients: Customize with your favorite vegetables like mushrooms, carrots, or peas.

Ingredient Notes

Milk: Adds creaminess to the sauce.
Shredded Chicken Breast: Provides protein and a hearty texture.
Chicken Broth: Enhances the flavor of the dish.
Carrots, Celery, and Onion: Flavorful vegetables that add depth.
Flour and Butter: Create a roux for thickening.
Pre-Made Pie Crusts: Convenient base for the bake.
Green Peas: A pop of color and sweetness.
Salt and Pepper: Season to taste.

How to Make Chicken Pot Pie Bake

Preheat the Oven and Prepare the Pie Plate.
Preheat your oven to 400°F and grease a pie dish.
Line the Plate with One Pie Crust.
Lay one pre-made pie crust in the bottom of the pie plate.
Sauté Vegetables in Butter Until Soft.
In a large skillet, melt butter and sauté carrots, celery, and onion until tender.
Add Flour, Broth, and Milk; Simmer Until Thickened.
Stir in flour to coat the vegetables, then slowly whisk in chicken broth and milk. Let the mixture simmer until thick and creamy.
Stir in Chicken, Peas, Salt, and Pepper.
Add shredded chicken, green peas, and season with salt and pepper to taste. Mix until well combined.
Fill the Pie Crust and Top with the Second Crust.
Pour the creamy chicken and vegetable mixture into the prepared pie crust. Cover with the second pie crust and crimp the edges to seal.
Bake Until Golden and Cooked Through.
Bake for 25-30 minutes or until the crust is golden brown.
Let Cool Before Serving.
Allow the pot pie to cool slightly before slicing and serving.

Storage Options

Refrigerate: Store leftovers in an airtight container for 2–3 days.
Reheat: Warm in the oven at 350°F to maintain the flaky texture.
Freeze: Freeze in airtight containers for up to 2–3 months. Thaw and bake until heated through.

Variations and Substitutions

Herbs: Add parsley, thyme, or rosemary for extra flavor.
Vegetables: Mix in mushrooms, bell peppers, or spinach for variety.
Spice: Add jalapenos or red pepper flakes for a kick.
Creamy Twist: Stir in a spoonful of Greek yogurt or cream cheese for a richer sauce.

What to Serve With Chicken Pot Pie Bake

Fresh Salad: A side of leafy greens pairs well with the creamy bake.
Fresh Fruit: Offer a fruity dessert or side for balance.
Mashed Potatoes: Enjoy with classic mashed potatoes for the ultimate comfort food pairing.

Frequently Asked Questions

Can I use turkey instead of chicken?
Yes, diced or shredded turkey works perfectly as a substitute for chicken.

Is this dish vegetarian-friendly?
Swap the chicken for additional vegetables or a meat substitute for a vegetarian option.

Do I need homemade or store-bought pie crusts?
Both options work well, but store-bought crusts save time for busy weeknights.

When you indulge in this Chicken Pot Pie Bake, expect a delightful blend of creamy sauce, tender chicken, and a medley of vegetables encased in flaky pie crust. The aroma of hearty comfort food will fill your kitchen, and each bite will offer a satisfying hug of nostalgia and flavor.

Chicken Pot Pie Bake

This healthier twist on the classic chicken pot pie brings together the creamy goodness of a traditional pot pie with the convenience of a simple casserole.

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Course: Main Course

Keyword: Chicken Pot Pie Bake, Chicken Pot Pie Casserole, Comfort Food, Easy Chicken Pot Pie Recipe, Family-Friendly Recipe

Prep Time: 20

Cook Time: 45

Servings: servings

Calories: 350kcal

Ingredients

Pie Crusts
Shredded Chicken Breast
Milk
Chicken Broth
Carrots, Celery, Onion
Flour, Butter
Green Peas
Salt, Pepper

Instructions

Preheat the oven and prepare the pie plate.
Line the plate with one pie crust.
Sauté vegetables in butter until soft.
Add flour, broth, and milk; simmer until thickened.
Stir in chicken, peas, salt, and pepper.
Fill the pie crust and top with the second crust.
Bake until golden and cooked through.
Let cool before serving.

Notes

Variations and substitution options include using different herbs, vegetables, adding spice, or incorporating a creamy twist. This dish can be refrigerated for 2-3 days or frozen for longer storage.

Nutrition

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