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Chicken Pot Pie Bake: Comfort in Every Bite

There’s something irresistible about a warm, creamy chicken pot pie, especially when the flaky crust gives way to tender chicken and hearty vegetables. While traditional pot pies are baked in individual pies or a deep-dish, the Chicken Pot Pie Bake offers a modern twist—layering all the comforting flavors in a casserole-style dish, perfect for family dinners or meal prep. Here’s how to make it from scratch, step by step.

Ingredients

For the Filling:

3 cups cooked chicken, shredded or diced
2 cups frozen mixed vegetables (carrots, peas, corn)
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk (whole or 2%)
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)

For the Topping:

1 sheet puff pastry (or 1 1/2 cups biscuit dough)
1 egg, beaten (for egg wash)

Step-by-Step Method

Step 1: Preheat Your Oven

Set your oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. This will ensure your pie bake doesn’t stick and comes out perfectly golden.

Step 2: Prepare the Chicken and Vegetables

If you haven’t cooked your chicken yet:

Boil, roast, or sauté chicken breasts until fully cooked, then let them cool slightly before shredding or dicing.
Thaw frozen vegetables or lightly steam them to soften.