Chicken Pot Pie Bake is a warm and comforting dish that is perfect for families. This recipe combines creamy chicken and vegetables all wrapped in flaky pie crust. It’s easy to make and everyone loves it!
Ingredients Overview
This recipe uses simple ingredients that you may already have in your kitchen. Cooked chicken is the star of the dish, paired with frozen mixed vegetables for a pop of color and nutrition. You’ll also need cream of chicken soup and chicken broth to create a rich filling. The flavors come together with garlic powder, onion powder, and thyme, while convenient refrigerated pie crusts make the preparation quick and easy.
Why Make This Recipe
This Chicken Pot Pie Bake is not only tasty but also easy to prepare. It’s a great way to use up leftover chicken, and everything cooks in the oven, allowing you to spend less time in the kitchen. Plus, it’s a satisfying meal that brings comfort to the table, making it a perfect choice for busy weeknights or family gatherings.
How to Make Chicken Pot Pie Bake
Making Chicken Pot Pie Bake is simple and straightforward. Just follow these easy steps to create a delicious home-cooked meal.
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Directions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
- Roll out one pie crust into a baking dish and pour the mixture into it.
- Cover with the top pie crust, seal the edges, and cut slits in the top.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
How to Serve Chicken Pot Pie Bake
Chicken Pot Pie Bake can be served right out of the oven. Cut it into slices and serve it warm. It pairs well with a simple side salad or some crusty bread.
How to Store Chicken Pot Pie Bake
If you have leftovers, you can store Chicken Pot Pie Bake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Chicken Pot Pie Bake
- If you want to enhance the flavor, you can add fresh herbs like parsley or rosemary.
- For a little extra crunch, consider adding some breadcrumbs on top before baking.
- Let the chicken cool slightly before shredding; it will make it easier to handle.
Variation
You can easily customize Chicken Pot Pie Bake by adding different vegetables or using a different type of meat, such as turkey or pork. If you prefer a lighter option, you can use a crust made from phyllo dough instead of a traditional pie crust.
FAQs
Q: Can I use raw chicken instead of cooked?
A: Yes, you can use raw chicken. Just cook it in a skillet first before adding it to the filling mixture.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling and assemble the pie crust ahead of time. Just cover it and store it in the refrigerator until you are ready to bake it.
Q: What can I serve with Chicken Pot Pie Bake?
A: You can serve it with a fresh salad, mashed potatoes, or steamed vegetables for a complete meal.
Enjoy making and sharing this delicious Chicken Pot Pie Bake with your family and friends!
Chicken Pot Pie Bake
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
- Roll out one pie crust into a baking dish and pour the mixture into it.
- Cover with the top pie crust, seal the edges, and cut slits in the top.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.