Chicken Pot Pie Bake

Topping:

• 1 sheet puff pastry (or pie crust, store-bought or homemade)
• 1 egg, beaten (for egg wash)

Step-by-Step Method

Step 1: Prepare the Chicken and Vegetables

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté onions, carrots, and celery in a bit of oil or butter until slightly softened (about 5 minutes).
3. Add peas and corn and cook for another 2 minutes.
4. Add cooked chicken, stir, and set aside.

Step 2: Make the Creamy Sauce

1. In the same skillet, melt butter over medium heat.
2. Whisk in flour to form a roux, cooking for 1–2 minutes to remove the raw flour taste.
3. Gradually whisk in chicken broth and milk, ensuring no lumps.
4. Add garlic powder, thyme, salt, and pepper, and simmer until the sauce thickens slightly (about 3–5 minutes).
5. Combine the sauce with the chicken and vegetables, mixing evenly.

Step 3: Assemble the Bake

1. Transfer the chicken-vegetable mixture into a greased 9×13-inch baking dish.
2. Roll out the puff pastry and place it on top of the filling, trimming any excess.
3. Press the edges slightly to seal and cut small slits in the top to allow steam to escape.
4. Brush the top with beaten egg for a golden, shiny finish.

Step 4: Bake to Perfection

1. Place the dish in the preheated oven.
2. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
3. Remove from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly.

Step 5: Serve

• Slice into squares and serve warm.
• Optional garnishes: sprinkle with fresh parsley or chives for added color and flavor.

Tips for Success

• Chicken: Use leftover rotisserie chicken or poached chicken for convenience.
• Vegetables: Swap in seasonal veggies like broccoli or mushrooms for variety.
• Sauce Consistency: Make sure the sauce is thick enough; too thin and the bake will be watery.
• Make-Ahead: Assemble the bake ahead of time, cover, and refrigerate; bake when ready to serve.

The Chicken Pot Pie Bake is a hearty, flavorful, and easy-to-make dish that combines the best elements of a traditional chicken pot pie into a simple casserole. With its creamy filling and golden, flaky top, it’s perfect for family dinners, potlucks, or any cozy evening.

If you want, I can also make a shortcut version with canned ingredients or air fryer twist to make it even faster without losing flavor.

Do you want me to do that?