If we were hanging out in my kitchen right now, I would hand you a spoon and say here, taste this sauce before we tuck it under that golden lid. Chicken Pot Pie Bake is my go to when the weather is being moody or when I promised dinner and then remembered I have exactly twenty seven minutes. It tastes like a hug you can eat. Once I made it after a long day, and my neighbor wandered in because the house smelled like butter and thyme. He left with a second helping and my last clean container, which I still have not seen again, but I digress.
Why you will love this, or at least why I do
I make this when I need dinner that feels generous without being fussy. My family goes a little nuts because the top is flaky and the inside is creamy, and they like to crack the pastry with their spoons like it is a game. When I am tired, I use rotisserie chicken and do not apologize. Also, I finally stopped getting a sad soggy bottom once I started letting the filling cool a smidge before topping it. Took me ages to admit the wait was worth it.
(If you are peeking into the oven every five minutes, same, me too.)
What you need and the little swaps I make
- Cooked chicken about 3 cups shredded or 400 g diced. Rotisserie is perfect. I sometimes use leftover grilled thighs, they bring a nice smoky vibe.
- Butter 4 tablespoons about 55 g. My grandmother always insisted on the fancy brand, but honestly any butter works fine.
- Yellow onion 1 medium, diced. If you only have shallots, that is lovely.
- Carrots 2 medium, diced. A handful of frozen carrots work in a pinch.
- Celery 2 ribs, diced. If you are out, skip it, I will not tell.
- Garlic 2 cloves, minced. Or a teaspoon of the jar stuff when life is lifing.
- Potatoes 250 g small cubes, optional but cozy.
- All purpose flour 4 tablespoons for the roux. If thick sauces scare you, this is friendly.
- Chicken broth 2 cups about 480 ml. Low sodium if you want control.
- Milk or half and half 1 cup about 240 ml. I tend to think half and half makes it dreamy.
- Frozen peas 1 cup, no need to thaw. Corn is welcome if peas are not your thing.
- Fresh thyme 1 teaspoon leaves, or 1 or 2 pinches dried. Parsley for finishing, optional.
- Salt and pepper to taste. A small pinch of nutmeg is sneaky good.
- Puff pastry 1 sheet thawed, or use a pie crust. I sometimes plop on biscuit dough when I am in a hurry.
- Egg 1 beaten with a splash of water for brushing the top. It makes the gloss.
- Optional splash of dry sherry or white wine about 1 tablespoon. Totally fine to skip.
New to making a roux This quick explainer is great: how to make a roux. And if you want to go full classic and make your own crust someday, this is the one I trust: all butter pie crust.
How I make this on a weeknight
- Heat the oven to 400 F about 200 C. If your puff pastry is still stiff, let it sit while you cook the filling; it behaves better when it is cold but not icy.
- Grab a large skillet. I swear a cast iron is essential for a good sear on the veg, but any sturdy pan will do. Melt the butter over medium heat, then add onion, carrots, celery, and potatoes if using. Cook about 8 to 10 minutes until they start to soften. Season with a pinch of salt so they sweat nicely.
- Stir in the garlic for 30 seconds. Sprinkle the flour over the veg and stir it in until it looks like slightly thick paste. It will coat everything, do not worry if it looks a bit weird at this stage, it always does.
- Slowly stream in the chicken broth while stirring like you mean it. Then add the milk or half and half. Bring to a gentle bubble and let it thicken for 3 to 5 minutes. This is where I usually sneak a taste.
- Add the cooked chicken, peas, thyme, a few grinds of pepper, and the optional splash of sherry. Simmer 2 minutes. Taste and adjust salt. Actually, I find it works better if you make it slightly saltier than you think because the pastry is plain.
- Take the pan off the heat and let the filling sit 5 to 10 minutes. It sets up a bit, which keeps the top from sliding around.
- Spoon the filling into a 9 inch square baking dish or keep it in a deep skillet if it is oven safe. Lay the puff pastry over the top and trim the edges if you must. Cut a couple small vents with a knife. Brush with egg wash for shine.
- Bake until the pastry is puffed and golden, about 25 to 30 minutes. If it is browning fast, tent loosely with foil. You want bubbling around the edges.
- Let it rest 10 minutes so the filling settles. Sprinkle parsley if you are feeling fancy, then dig in.
If you are starting with raw chicken, cook it first to 165 F. Here is a handy reference I use all the time: safe chicken temp chart.
Notes from my slightly messy kitchen
- I once tried to skip the cooling time and the pastry slid right into the sauce like a kid on a slip n slide. Tasty chaos.
- If you have leftover roasted veg, fold them in at the end and cut back the carrots a little.
- A tiny pinch of turmeric gives a cheery color without screaming curry.
- Do not overwork the puff pastry. If it gets too warm, pop it back in the fridge for five minutes. On second thought, I do that more often than I admit.
Variations I have played with
- Herb bomb: Stir chopped dill and parsley into the filling at the end. Fresh, bright, very springy.
- Mushroom heavy: Swap half the chicken for 250 g sliced mushrooms browned well first. Earthy in the best way.
- Biscuit top: Drop spoonfuls of biscuit dough over the filling and bake until browned. It is comfy as heck.
- Cheddar crust: Sprinkle a handful of sharp cheddar over the filling before the pastry. It melts into the sauce and makes people ask what you did.
- One that flopped: Cauliflower rice instead of potatoes sounded clever, but it turned watery. I will not do that again, lesson learned.
Gear I use and what to do if you do not have it
A 12 inch cast iron skillet is my favorite because it goes stovetop to oven without blinking. It is the hero here. But if you do not have one, use any large skillet for the filling and then transfer to a casserole dish. No pastry brush for the egg wash Use a folded paper towel. Pastry cutter for vents A butter knife works, buddy.
Storing and reheating without losing the crunch
Let leftovers cool, then cover and refrigerate up to 3 days. Reheat at 350 F for about 15 minutes, uncovered, so the top crisps back up. Microwave works for speed, but the pastry will soften. You can freeze baked portions for up to 2 months; wrap tightly. Though honestly, in my house it never lasts more than a day.
Serving it the way we do
I like a simple green salad with lemony dressing on the side, and something tangy like pickled onions for contrast. A little hot sauce at the table makes it sing. If we are feeling extra, we add a bowl of grapes because the sweet bite with the savory sauce is just fun.
Pro tips I learned the hard way
- I once tried rushing the roux and regretted it because the sauce tasted floury. Give it that minute to cook, it matters.
- I cut the vents too big once and all the steam escaped, the pastry dried out. Small slits are plenty.
- I thought more liquid was better and ended up with soup. Aim for a thick but pourable filling, like a loose gravy.
- Do not forget the salt in the veg stage. The later seasoning never quite catches up.
Real questions I get about this Chicken Pot Pie Bake
Can I use raw chicken
Yes, but cook it first. Dice, season lightly, and sauté in a little oil until done, then proceed. Or poach and shred if that is easier.
Pie crust or puff pastry which is better
Different mood, same happiness. Puff is flaky and fast. Pie crust is sturdier and tastes more old school. I think this tastes better the next day with pie crust, but puff is my weeknight hero.
Can I make it ahead
Make the filling up to two days ahead, chill, then top and bake when ready. If the filling is very cold, add a few extra minutes in the oven. I sometimes bake the whole thing and reheat, which works fine too.
How do I keep the bottom from getting soggy
Let the filling cool a bit before topping. Bake on a hot sheet pan. And do not drown it in liquid, it seems obvious yet I learned the hard way. Also, brush the top, not the edges, with egg so steam can escape.
Can I go dairy free
Use olive oil for the roux and swap in unsweetened oat milk. It will not be as rich, but it is still cozy. A spoon of cashew cream helps.
What if my puff pastry cracks
Patch it. It is rustic. Honestly, the steam vent is built in at that point. And its still lovely.
Tiny side note before you go clean up the flour that somehow got everywhere I always keep a spare sheet of puff pastry in the freezer for nights like this. The only danger is grabbing it form the freezer and realizing it needs ten minutes to thaw. So, maybe take it out first, then turn on the oven. Ask me how I remembered.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1 cup milk
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2In a large bowl, combine cooked chicken, frozen mixed vegetables, milk, cream of chicken soup, cheddar cheese, dried thyme, salt, and pepper. Mix well.
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3Pour the chicken mixture into the prepared baking dish and spread evenly.
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4Arrange the biscuit dough pieces evenly over the chicken mixture.
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5Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through.
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6Allow to cool for 5 minutes before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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