Chicken Pot Pie Bake
Indulge in the ultimate comfort food with this Chicken Pot Pie Bake—a hearty, savory dish that brings a modern twist to the classic chicken pot pie. Featuring a rich, creamy filling loaded with tender shredded chicken, vibrant diced vegetables, and a medley of herbs, this recipe is topped with a buttery, flaky puff pastry crust baked to golden perfection. With just 20 minutes of prep, this one-dish wonder is perfect for busy weeknights or cozy family dinners. The combination of a creamy filling, crisp puff pastry, and a touch of herbs makes it a crowd-pleaser that’s guaranteed to satisfy. Serve warm and pair with a crisp salad or roasted vegetables for a complete meal that’s both easy and impressive. Keywords: Chicken Pot Pie Bake, creamy chicken filling, puff pastry topping, easy dinner recipe, one-dish meal, comfort food.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 1 sheet refrigerated puff pastry
- 1 large egg, beaten
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes until the raw flour taste is cooked off.
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring frequently, until it thickens (about 4-5 minutes).
Stir in the shredded chicken, frozen peas, salt, black pepper, dried thyme, and dried parsley. Cook for an additional 2-3 minutes, then remove from heat.
Pour the chicken mixture into the prepared baking dish, spreading it evenly.
Unroll the puff pastry sheet and carefully place it over the chicken mixture in the baking dish. Trim any overhanging edges if necessary.
Brush the puff pastry with the beaten egg to help it achieve a golden, glossy finish.
Using a sharp knife, cut a few small slits in the puff pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and cooked through.
Remove from the oven and let it cool for 5-10 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 23.7 g | ||
| Protein | 255.0 g | 510% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 357 mg | 27% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3652 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
