vChicken Pot Pie Bake

Step 3: Make the Creamy Sauce

1. In a large skillet, melt butter over medium heat.
2. Add onions and garlic, cooking until translucent and fragrant.
3. Sprinkle in flour, stirring constantly to form a roux (a thick paste). Cook for 1–2 minutes to remove the raw flour taste.
4. Gradually whisk in chicken broth, followed by milk, until smooth.
5. Stir in thyme, salt, and pepper.
6. Allow the mixture to simmer gently for 3–5 minutes until it thickens to a creamy consistency.

Step 4: Combine Chicken, Vegetables, and Sauce

• Remove the sauce from heat.
• Stir in the shredded chicken and mixed vegetables until fully coated with the creamy sauce.
• Taste and adjust seasoning if needed.

Step 5: Assemble the Bake

1. Pour the chicken and vegetable mixture into your prepared baking dish.
2. Roll out your puff pastry and cover the top of the filling. Trim edges to fit.
3. Brush the pastry with beaten egg to achieve a golden, glossy finish.

Step 6: Bake to Perfection

• Place the dish in the preheated oven.
• Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
• Optional: If the edges brown too quickly, cover them with foil halfway through baking.

Step 7: Rest and Serve

• Allow the Chicken Pot Pie Bake to rest for 5–10 minutes before serving. This helps the filling set slightly, making it easier to cut and serve.
• Pair with a light side salad or steamed green vegetables for a complete meal.

Tips for the Best Chicken Pot Pie Bake

• Make it ahead: Prepare the filling a day in advance and top with pastry right before baking.
• Vegetable variations: Add mushrooms, green beans, or sweet potatoes for extra flavor.
• Cheesy twist: Sprinkle shredded cheddar or mozzarella over the filling before placing the pastry for an indulgent layer of cheese.

The Chicken Pot Pie Bake is a heartwarming dish that combines all the classic flavors of a traditional pot pie but in a convenient casserole form. Its creamy filling, tender chicken, and buttery crust make it a family favorite that’s perfect for any night of the week.

If you want, I can also make a “shortcut version” that uses canned soup and pre-cooked ingredients but still tastes homemade—perfect for busy weeknights.

Do you want me to do that?