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Chicken pot pie bake

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Directions

Preparing the Filling:

  1. Cook the vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  2. Make the roux: Stir in the flour and cook for another minute until it forms a paste.
  3. Add liquids: Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and comes to a simmer.
  4. Season the sauce: Add salt, black pepper, and dried thyme to the sauce.
  5. Combine filling ingredients: Stir in the shredded chicken, frozen peas and carrots, frozen corn, and pre-cooked diced potatoes. Cook for 2-3 minutes until everything is well combined and heated through.
  6. Transfer to baking dish: Pour the chicken and vegetable mixture into the 9×13 inch baking dish.

Preparing the Crust:

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the crust: If using puff pastry, roll it out on a lightly floured surface to fit your baking dish. If using refrigerated pie crusts, simply unroll and lay over the filling.
  3. Cover the filling: Place the crust over the filling in the baking dish, tucking in the edges. Cut a few slits in the top to allow steam to escape.
  4. Egg wash: Brush the beaten egg over the top of the crust to give it a golden, shiny finish.

Baking the Pot Pie:

  1. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
  2. Cool: Let the pot pie bake cool for 5-10 minutes before serving to allow the filling to set.

Notes and Tips

  • Make-ahead option: You can prepare the filling a day in advance and refrigerate it until ready to bake. Just add the crust and bake as directed.
  • Vegetable variations: Feel free to use fresh vegetables if you prefer. Simply sauté them with the onions until tender.
  • Homemade crust: If you have time, a homemade pie crust can add an extra layer of flavor and texture.

Storing Leftovers

Store any leftover Chicken Pot Pie Bake in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or the entire dish in a preheated oven at 350°F (175°C) until warmed through.

Food and Drink Pairings

Chicken Pot Pie Bake pairs wonderfully with a simple green salad or roasted vegetables for a complete meal. For drinks, a crisp white wine like Chardonnay or a light beer complements the creamy and savory flavors of the dish.

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