Chicken pot pie bake

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A Chicken Pot Pie Bake offers all the comforting flavors of a traditional chicken pot pie, but with a simpler, more straightforward preparation method. This version is perfect for a cozy family dinner and can be easily adapted to include your favorite vegetables or whatever you have on hand. Here’s a step-by-step guide to making a delicious Chicken Pot Pie Bake.

Ingredients:

FOR THE FILLING:
  • 2 tablespoons olive oil or butter
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups chicken broth
  • 1 cup heavy cream or milk
  • 3 tablespoons all-purpose flour
FOR THE TOPPING:
  • 1 cup all-purpose flour
  • 1 cup cheddar cheese, grated
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 egg

Instructions:

STEP 1: PREHEAT OVEN AND PREPARE FILLING

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add olive oil or butter. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
  3. Add the garlic and cook for an additional minute until fragrant.
  4. Stir in the cooked chicken, frozen peas, and corn. Season with thyme, salt, and pepper.
  5. Sprinkle the flour over the vegetable and chicken mixture, stirring to coat. Cook for 2 minutes.
  6. Gradually add the chicken broth and heavy cream or milk, stirring constantly until the mixture comes to a simmer and thickens, about 5 minutes. Remove from heat.

STEP 2: MAKE THE TOPPING

  1. In a medium bowl, whisk together 1 cup flour, grated cheddar cheese, cornmeal, baking powder, and salt.
  2. In another bowl, mix together the milk, melted butter, and egg.
  3. Combine the wet ingredients with the dry ingredients, stirring until just combined.

STEP 3: ASSEMBLE AND BAKE

  1. Transfer the chicken and vegetable filling to a greased 9×13 inch baking dish.
  2. Spoon the topping mixture over the filling, spreading it out to cover as much of the filling as possible.
  3. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

STEP 4: SERVE

  1. Let the Chicken Pot Pie Bake cool for a few minutes before serving.
  2. Serve warm, garnished with fresh parsley if desired.

Tips:

  • Feel free to customize the filling with different vegetables, such as mushrooms, green beans, or bell peppers.
  • For a lighter version, you can use milk instead of heavy cream and reduce the amount of cheese in the topping.
  • This dish is a great way to use up leftover chicken or turkey.

Enjoy your Chicken Pot Pie Bake, a comforting and satisfying meal that’s perfect for any day of the week.

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