Description
This Chicken Pot Pie Bake is a comforting and hearty dish featuring tender cooked chicken, mixed vegetables, and a creamy sauce all topped with flaky puff pastry. Perfect for a family dinner, it combines savory sautéed onions and a homemade white sauce seasoned with garlic, onion powder, and thyme. Baked until golden and puffed, this pot pie bake offers classic flavors with a convenient preparation.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1/2 cup diced onion
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk (whole or 2%)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Sauté Onion: In a skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent, building the base flavor for the filling.
- Create Roux and Make Sauce: Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce.
- Season the Sauce: Add garlic powder, onion powder, dried thyme, salt, and pepper to the sauce. Stir to incorporate these spices evenly for a well-rounded flavor profile.
- Add Chicken and Vegetables: Incorporate the cooked chicken and frozen mixed vegetables into the sauce. Stir to combine everything thoroughly and heat through, ensuring the filling is warm and cohesive.
- Transfer to Baking Dish and Top: Pour the filling mixture into the prepared baking dish. Roll out the thawed puff pastry sheet to fit and place it over the top of the filling, covering it completely.
- Apply Egg Wash: Brush the beaten egg over the puff pastry. This gives the crust a beautiful golden color and glossy finish as it bakes.
- Bake the Pot Pie: Place the baking dish in the oven and bake for 20-25 minutes until the puff pastry is golden brown and puffed up. Remove from oven and let cool for 5 minutes before serving to allow the filling to set.
Notes
- For a richer flavor, use whole milk or a mix of cream and milk.
- Feel free to substitute frozen mixed vegetables with fresh or other favorites like green beans or mushrooms.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain the puff pastry’s texture.
- Make sure your puff pastry is fully thawed before rolling and placing on top to prevent cracking.
- You can use cooked rotisserie chicken or leftover baked chicken for convenience.
