Chicken pot pie bake - Yummy treats

Chicken Pot Pie Bake Recipe

Chicken Pot Pie Bake is a comforting and hearty dish that combines tender chicken, vegetables, and a creamy sauce, all topped with a golden, flaky crust. This recipe is perfect for a family dinner or a cozy gathering, offering both flavor and convenience. Here’s a detailed guide to making a delectable Chicken Pot Pie Bake from scratch.

The Essence of Chicken Pot Pie Bake

A classic Chicken Pot Pie Bake is a savory, all-in-one meal that brings together the heartiness of a casserole with the warmth of a pot pie. It features a creamy filling packed with chunks of chicken, carrots, peas, and potatoes, all encased in a crispy, buttery crust. Unlike traditional pot pie, which is often baked in individual dishes, this version is made in a single baking dish, making it easy to prepare and serve.

The success of this dish lies in its rich, flavorful filling and the perfect balance between the creamy sauce and the crispy crust. Using fresh ingredients and a few simple steps, you can create a dish that is both satisfying and comforting.

Ingredients:

For the Filling:

2 tablespoons unsalted butter: Adds richness to the sauce.
1 medium onion, diced: Provides a savory base flavor.
2 cloves garlic, minced: Enhances the overall flavor profile.
2 medium carrots, peeled and diced: Adds sweetness and texture.
1 cup frozen peas: Provides a pop of color and sweetness.
2 cups cooked chicken, diced: Use leftover roast chicken or poached chicken breasts.
1 cup potatoes, peeled and diced (or use frozen diced potatoes): Adds heartiness to the filling.
1/4 cup all-purpose flour: Thickens the sauce.
1 cup chicken broth: Forms the base of the sauce.
1 cup milk or heavy cream: Adds creaminess to the sauce.
1 teaspoon dried thyme: Adds an earthy, herby flavor.
1 teaspoon dried rosemary: Provides a subtle, aromatic note.
1 teaspoon salt: Enhances all the flavors.
1/2 teaspoon black pepper: Adds a mild heat.
1 tablespoon Worcestershire sauce: Adds depth and umami.

For the Crust:

1 pre-made pie crust (or use a homemade crust recipe): Ensures a golden, flaky top.
1 egg, beaten (for egg wash): Gives the crust a glossy, golden finish.

Instructions:

Prepare the Filling:

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. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Add Carrots and Potatoes: Stir in the diced carrots and potatoes. Cook for about 5-7 minutes, stirring occasionally, until they start to soften.
Create the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk (or cream), ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture starts to thicken.
Add Chicken and Peas: Stir in the cooked chicken, frozen peas, dried thyme, dried rosemary, salt, black pepper, and Worcestershire sauce. Cook for another 3-5 minutes, until everything is heated through and well combined. Remove from heat and set aside.

Assemble the Bake:

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Baking Dish: Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.
Transfer Filling: Pour the prepared chicken and vegetable filling into the greased baking dish, spreading it out evenly.

Prepare and Apply the Crust:

Roll Out Pie Crust: If using a pre-made pie crust, unroll it and gently place it over the filling. Trim any excess dough from the edges, and press the edges to seal them. If using homemade dough, roll it out to fit the baking dish.
Cut Slits: Using a knife, cut a few slits in the crust to allow steam to escape and prevent bubbling.
Apply Egg Wash: Brush the beaten egg over the crust to give it a glossy, golden finish.

Bake the Pot Pie:

Bake: Place the assembled pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool: Allow the pot pie to cool for about 10 minutes before serving. This helps the filling set and makes it easier to serve.

Serve and Enjoy:

Dish Out: Scoop out portions of the chicken pot pie bake and serve warm. It pairs wonderfully with a simple green salad or steamed vegetables.

Tips for Success:

For a Thicker Sauce: If you prefer a thicker sauce, you can use a slurry made from cornstarch and water. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce during the thickening stage.
Vegetable Variations: Feel free to customize the vegetables based on what you have on hand. Mushrooms, celery, or corn can be great additions.
Homemade Crust: If you’re up for it, making a homemade pie crust can elevate the dish even further. A buttery, flaky crust from scratch adds a touch of extra comfort.

This Chicken Pot Pie Bake is a fantastic way to enjoy a classic comfort dish with minimal fuss. Its creamy, savory filling and crispy crust make it a family favorite that’s sure to satisfy. Enjoy this comforting meal that combines the best of a casserole with the classic appeal of a pot pie!