The Best Chicken Pot Pie Bake

Name: The Best Chicken Pot Pie Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup mixed vegetables (carrots, peas, corn); 1/2 cup onion, chopped; 1/4 cup flour; 1 cup chicken broth; 1 cup heavy cream; 1 tsp garlic powder; Salt and pepper to taste; 1 package refrigerated pie crusts; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

Warm up your kitchen with the comforting flavors of The Best Chicken Pot Pie Bake. This easy-to-make dish combines tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky crust. Perfect for weeknight dinners or family gatherings, this recipe becomes a go-to favorite for anyone craving a classic home-cooked meal. Whip it up in no time and watch it disappear from the table!

Created by

Hallie Foster

Last updated on 2025-12-09T08:46:24.818Z

This chicken pot pie bake is not just a recipe; it's a warm embrace from the kitchen. Loaded with vegetables and a rich, creamy sauce, it's perfect for making memories around the dinner table.

About the Best Chicken Pot Pie Bake

Chicken pot pie is a timeless comfort dish that brings warmth and satisfaction to the table. The Best Chicken Pot Pie Bake elevates traditional flavors by incorporating a creamy filling loaded with tender chicken and a medley of colorful vegetables. Each bite is a delightful combination of flavors and textures that are sure to please every family member. Whether you're looking for a cozy weeknight meal or a dish to impress guests, this recipe fits the bill.

The adaptability of this recipe makes it a great choice for busy weeknights. With its quick preparation and cooking times, you can enjoy homemade goodness in less than an hour. Furthermore, the beauty of this dish is that you can customize the filling to include your favorite vegetables or use up leftovers, making it both economical and delicious.

Tips for Perfecting Your Pot Pie

To ensure your chicken pot pie filling is perfectly creamy, always whisk the flour into the liquids thoroughly before simmering. This technique prevents lumps and results in a smooth, velvety sauce that binds all the ingredients together beautifully. Additionally, allowing the filling to cool slightly before adding the top crust will prevent it from becoming soggy and will allow for easier handling when sealing the edges.

Don’t forget to be generous with the seasoning! Salt and pepper can greatly enhance the taste of the filling, while garlic powder adds an aromatic depth. Feel free to experiment by adding other herbs or spices, like thyme or rosemary, to align the dish with your personal taste preferences. The beauty of this recipe lies in its versatility.

Serving Suggestions

Ingredients

Filling

2 cups cooked chicken, shredded
1 cup mixed vegetables (carrots, peas, corn)
1/2 cup onion, chopped
1/4 cup flour
1 cup chicken broth
1 cup heavy cream
1 tsp garlic powder
Salt and pepper to taste

Crust

1 package refrigerated pie crusts
1 egg, beaten (for egg wash)

Make sure to have everything prepped for the best results!

Steps

Prepare the Filling

In a large skillet, sauté the onions until translucent. Add the mixed vegetables and cook for another 2-3 minutes. Stir in the flour, chicken broth, heavy cream, garlic powder, salt, and pepper until sauce thickens.

Assemble the Pie

Preheat your oven to 400°F (200°C). Roll out one pie crust in a baking dish and pour the filling over it. Cover with the second pie crust, seal the edges, and cut slits for steam to escape.

Bake and Serve

Brush the top with beaten egg for a golden finish, then bake for 30-35 minutes until golden brown. Allow to cool slightly before serving.

Serve warm with a side salad or bread.

Storage and Reheating

Leftover Chicken Pot Pie can be easily stored in the refrigerator for up to three days. To keep the crust from becoming soggy, it's best to cover it loosely with aluminum foil or keep it in an airtight container. When you're ready to enjoy the leftovers, you can reheat slices in the oven at 350°F (175°C) for about 20 minutes or until heated through. This will ensure the crust remains crispy.

If you have a larger quantity of pot pie, consider freezing it before baking. Wrap the assembled pie tightly in plastic wrap and foil, and it can be stored in the freezer for up to two months. When you're ready to bake, there’s no need to thaw it—just add an extra 15-20 minutes to the baking time, and you’ll have a perfectly baked pot pie ready to serve.

Variations to Try

For those looking to mix things up, consider adding different proteins or alternative vegetables to the filling. Instead of chicken, turkey or even a medley of mushrooms and spinach can create a delightful vegetarian pot pie. You might also experiment with adding herbs like dill or parsley to brighten the flavors.

If you're feeling adventurous, swap out the pie crust for a biscuit topping. This will give your pot pie a unique twist while maintaining the same cozy taste. Simply prepare biscuit dough according to your favorite recipe and layer it over the filling before baking for a delightful, fluffy topping that contrasts beautifully with the creamy filling.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Just make sure to thaw and drain them before adding to the filling.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.