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Chicken Pot Pie Bake

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A cozy classic featuring a creamy filling of chicken and vegetables under a crispy, golden-brown crust.

Ingredients

Scale
  • 2 cups cooked chicken, diced
  • 1 cup frozen peas and carrots
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 refrigerated pie crust

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Sauté the diced onion and celery in a skillet over medium heat for about 5 minutes until softened.
  3. Add the frozen peas and carrots, stirring for another 3–4 minutes until warmed.
  4. Sprinkle the flour over the sautéed vegetables and stir for about a minute until lightly browned.
  5. Pour in the chicken broth and cream gradually, stirring constantly to prevent lumps. Let simmer for 5 minutes until thickened.
  6. Stir in the garlic powder, thyme, and adjust the salt and pepper.
  7. Fold in the diced chicken until evenly mixed.
  8. Transfer the filling into a greased casserole dish and cover with the pie crust, cutting slits for steam to escape.
  9. Bake for about 25-30 minutes, until the crust is golden brown and the filling is bubbly.
  10. Let cool for a few minutes before serving.

Notes

Customize your Chicken Pot Pie Bake by adding herbs, using different proteins, or even incorporating spices for a twist.

Nutrition

Keywords: Chicken Pot Pie, Comfort Food, Bake

Find it online: https://feastora.com/one-pan-chicken-pot-pie-bake-creamy-crispy-comfort/