This Easy Comforting Chicken Pot Pie Bake is a warm hug in a dish! With tender chicken and mixed veggies wrapped in a flaky crust, it’s like comfort food made simple.
Honestly, who can resist that golden crust? I often make this when I want to cheer myself up. Just mix, bake, and enjoy—it’s as easy as pie! 🥧
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to for the best flavor and convenience. If you’re looking for a lighter option, you can use turkey or even chickpeas for a vegetarian twist!
Frozen Mixed Vegetables: A mix is great for this recipe, but you can also use fresh vegetables like chopped carrots, celery, and peas. If you have leftovers, using them up is a splendid way to avoid waste!
Butter: Unsalted butter adds a rich flavor. If you’re in a pinch, you can substitute with olive oil or even margarine, though the taste might differ a bit.
Pie Crust: While refrigerated pie crust is super handy, you can also use a homemade crust or puff pastry for a different texture. If you are gluten-free, look for a gluten-free pie crust option!
How Do I Make the Perfect Roux for My Chicken Pot Pie?
The roux is the heart of your chicken pot pie filling. It’s essential for that creamy texture. Here’s how to nail it:
- Heat the butter over medium heat until melted. Make sure it doesn’t brown.
- Add flour, salt, and spices immediately, whisking continuously for about 1-2 minutes. This cooks off the raw flour taste.
- Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Keep stirring until it thickens; this process usually takes 5-7 minutes.
If the mixture seems too thick, just add a bit more broth. Just remember, it should be smooth and creamy before you mix in the chicken and veggies!
Easy Comforting Chicken Pot Pie Bake
Ingredients You’ll Need:
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 refrigerated pie crust (or 1 sheet puff pastry)
- 1 egg (for egg wash)
How Much Time Will You Need?
This delightful Chicken Pot Pie Bake will take about 15 minutes of prep time, plus an additional 30-35 minutes to bake. Overall, you’re looking at around 50 minutes to get this comforting dish from the oven to your table—easy and quick for a delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This step ensures your pie crust will bake perfectly golden and crispy.
2. Make the Roux:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour, salt, pepper, garlic powder, and onion powder until well mixed and smooth. Cook this mixture for about 1-2 minutes to form a roux, stirring continuously to prevent burning.
3. Thicken the Filling:
Gradually whisk in the chicken broth and milk. Keep stirring as you cook the mixture over medium heat until it thickens and starts to bubble, which should take about 5-7 minutes. It should be creamy and luscious!
4. Combine Chicken and Vegetables:
Once thickened, stir in the cooked chicken and frozen mixed vegetables. Give it a good mix and then remove the saucepan from heat.
5. Assemble the Pot Pie:
Pour the prepared chicken mixture into a baking dish (about 8×8 or 9×9 inches). Next, unroll your pie crust and place it over the top of the chicken mixture. Trim any excess around the edges and use a fork to press and seal the edges together.
6. Vent the Crust:
Cut slits in the top crust to allow steam to escape while baking. This helps prevent any overflow and keeps your pie looking beautiful!
7. Brush with Egg Wash:
Beat the egg in a small bowl, and then brush the egg wash over the top crust to give it a lovely golden finish when baked.
8. Bake the Pie:
Pop your chicken pot pie into the preheated oven and bake for 30-35 minutes, or until the crust is lovely and golden brown and the filling is bubbling merrily.
9. Cool and Serve:
Once out of the oven, let the pot pie cool for 5 minutes before serving. This will help the filling set slightly. Serve it warm with a smile and enjoy your comforting chicken pot pie bake!
Happy cooking! 😊
FAQ for Easy Comforting Chicken Pot Pie Bake
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly. Just make sure it’s shredded or diced for even distribution in the pie!
What Vegetables Can I Use Instead of Frozen Mixed Vegetables?
You can definitely customize your pot pie with fresh vegetables! Chopped carrots, celery, peas, and corn are great options. Just make sure to cook them slightly before adding them to the filling if they are not pre-cooked.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the filling and assemble the pot pie in advance. Cover it tightly and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the microwave or oven until heated through. A sprinkle of water can help keep the crust from getting too dry in the oven!