Chicken Pot Pie Bake
Chicken Pot Pie Bake is the epitome of comfort food, perfect for cozy evenings. This heartwarming dish features tender chicken simmered in a creamy sauce, paired with colorful vegetables, all enveloped in a flaky puff pastry crust. Easy to prepare and customizable, it makes weeknight dinners feel special without the fuss. Delight your family and friends with this satisfying meal that’s sure to warm hearts and stomachs alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup diced carrots
- 1 cup peas (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2 sheets puff pastry (thawed)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a large skillet over medium heat, melt butter and sauté onions and carrots until softened (about 5 minutes).
- Add diced chicken and garlic; cook until chicken is no longer pink (approximately 7 minutes).
- Sprinkle flour over the mixture while stirring; gradually add chicken broth and heavy cream until thickened.
- Pour the filling into the prepared baking dish. Lay puff pastry sheets on top and seal edges.
- Bake for 25-30 minutes until the crust is golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
Keywords: Swap chicken for turkey or use mushrooms for a vegetarian option. Enhance flavor by adding herbs such as thyme or rosemary. Let the filling cool slightly before topping with pastry to prevent sogginess.