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Chicken Pot Pie Bake

Chicken Pot Pie Bake
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These ten chicken pot pie bake recipes offer a comforting and delicious twist on the classic dish. From creamy fillings to golden crusts, discover your new favorite way to enjoy chicken pot pie!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.1 ounce) package refrigerated pie crusts
  • 1 egg, beaten

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in thyme and rosemary and cook for 1 minute more.
  4. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.
  5. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally.
  6. Reduce heat and simmer for 10 minutes, or until the sauce has thickened slightly.
  7. Stir in cooked chicken, peas, corn, salt, and pepper.
  8. Pour chicken mixture into a 9-inch pie dish or baking dish.
  9. Unroll one pie crust and place it over the filling. Trim and crimp the edges. Cut slits in the top crust to allow steam to escape.
  10. Brush the top crust with beaten egg.
  11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let cool for 10 minutes before serving.

Notes

For a richer flavor, use heavy cream instead of milk. You can also add other vegetables like potatoes or mushrooms.

Find it online: https://kierasrecipes.com/chicken-pot-pie-bake/