CHICKEN POT PIE BAKE – Bored Raccoon

HOW TO MAKE CHICKEN POT PIE BAKE

The Chicken Pot Pie Bake is a well-loved take on a traditional dish that combines the ease of preparation of a casserole with the rich comfort of a traditional chicken pot pie. This recipe exemplifies the meaning of cozy and comforting home cooking at its finest. It is the ideal dish for winter evenings or anytime you need a substantial and delectable supper due to its tender chicken, flaky pastry top, and creamy interior.

With each mouthful of the Chicken Pot Pie Bake, you will feel the personification of warmth and comfort. The buttery, flaky pastry paired with the smooth, delicious filling produces a pleasant contrast that is guaranteed to satisfy your taste buds, and it all starts with the filling. This meal is guaranteed to become a beloved favorite that everyone will ask for again and again whether it is served for a dinner with the family or at a potluck with friends.

THE INGREDIENTS LIST:

FOR THE FILLING:

2 Cups.Of cooked chicken (rotisserie or leftover chicken works great), diced.

2 Cups.Of frozen mixed vegetables (peas, carrots, corn, and green beans).

1 medium onion, finely chopped.

3 cloves garlic, minced.

1/4 Cup.Of butter.

1/3 Cup.Of all-purpose flour.

2 Cups.Of chicken broth.

1 Cup.Of milk.

1/2 Tsp.Of salt.

1/4 Tsp.Of black pepper.

1/2 Tsp.Of dried thyme (or 1 teaspoon fresh thyme leaves).

FOR THE PASTRY TOP:

A sheet of puff pastry – thawed.

1 egg, beaten (for egg wash).

INSTRUCTIONS:

1st Step

Melt the butter in a big pan over medium heat. Add the chopped onion and crushed garlic and cook for about 3 to 4 minutes, or until the onions become clear.

2nd Step

Sprinkle the flour over the onion and garlic and stir constantly for 2 to 3 minutes, until the mixture turns a light golden brown.

3rd Step

Whisk in the milk and chicken broth slowly, making sure there are no lumps. Keep cooking and turning the mixture until it thickens and starts to simmer. Salt, black pepper, and dried thyme should be added next.

4th Step

Add the cooked chicken that has been cut up and the frozen mixed veggies to the pan. Mix it all together well, then let it simmer for another 5–7 minutes, or until the veggies are soft. If necessary, change the flavor.

5th Step

Place the chicken and vegetables in a 9×13-inch baking dish that has been oiled.

6th Step

On a greased surface, roll out the cold puff pastry sheet until it fits the size of your baking dish. Put the crust on top of the filling in the baking dish and tuck the sides under to seal it.

7th Step

Brush the top of the dough with the beaten egg. This will give it a beautiful brown color when it’s baked.

8th Step

Place the dish in a warm oven and bake for 20 to 25 minutes, or until the dough is puffed and golden brown and the filling is bubbling and hot.

9th Step

Wait a few minutes before serving the Chicken Pot Pie Bake. Serve big scoops of the creamy, spicy sauce on top of the golden, flaky dough.

HOW TO MAKE CHICKEN POT PIE BAKE

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