There’s nothing quite like the warm, comforting embrace of a classic chicken pot pie. But who has hours to fuss with homemade crusts and intricate fillings on a busy weeknight? This Chicken Pot Pie Bake is your answer! It takes all the beloved flavors of a traditional pot pie – tender chicken, sweet peas, carrots, and savory onions in a creamy sauce – and simplifies it with the genius use of pre-made pie crusts. The result? A hearty, golden-crusted casserole that delivers maximum comfort with minimal effort.

Why I Love This Recipe

This recipe is pure magic. It captures the essence of homemade goodness without the time commitment. What I love most is how it transforms simple ingredients into a truly satisfying meal. The creamy, savory filling, packed with juicy shredded chicken and tender vegetables, is utterly delicious. The use of pre-made pie crusts is a lifesaver, cutting down on prep time significantly, yet still giving you that irresistible flaky top and bottom. It’s the ultimate family-friendly meal, perfect for a cozy night in, and always leaves everyone feeling nourished and happy.

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Ingredients

Here’s what you’ll need to create this comforting chicken pot pie bake:

• 1 C. Milk
• 1 lb. Shredded chicken breast
• 2 C. Chicken broth
• 2 Carrots sliced
• 2 Tbsp. Flour
• ½ C. Celery chopped
• 2 Tbsp. Butter
• 1 Onion chopped
• 2 Pre-made pie crusts
• 1 C. Green peas
• Salt and pepper to taste

Swaps and Notes

• Shredded Chicken Breast: This recipe is perfect for using up leftover shredded chicken or a rotisserie chicken. If starting from raw, simply boil or bake chicken breasts until cooked through, then shred.
• Vegetables: Feel free to add other quick-cooking vegetables like corn, green beans, or diced potatoes.
• Milk: Whole milk will give you the creamiest sauce, but 2% milk works fine too.
• Flour: All-purpose flour is used as a thickener. For a gluten-free option, you can use a gluten-free flour blend or thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Pie Crusts: While pre-made crusts are for convenience, if you have a favorite homemade pie crust recipe, feel free to use it!
• Seasoning: A pinch of dried thyme or a bay leaf added to the simmering sauce can enhance the flavor.

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Instructions

Let’s get this cozy Chicken Pot Pie Bake into the oven!

1. Prep for Baking: Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a standard pie plate (9-inch or 10-inch) well to prevent sticking.
2. Line with Crust: Carefully unroll one of the pre-made pie crusts and gently fit it into the bottom of the prepared pie plate. Press it gently to conform to the shape of the dish.
3. Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onions, sliced carrots, and chopped celery to the skillet. Sauté until the vegetables have softened, which should take about 5-7 minutes.
4. Make the Roux: Stir the flour into the softened vegetables in the skillet. Sauté for 1-2 minutes, stirring constantly. This cooks out the raw flour taste and creates a roux, which will thicken your sauce.
5. Whisk in Liquids: Slowly, in a steady stream, whisk in the chicken broth and milk into the skillet. Whisk continuously to combine well and prevent lumps. Continue whisking until the mixture is smooth and begins to thicken.
6. Add Remaining Filling: Mix in the green peas, shredded chicken, and salt and pepper to taste into the thickened sauce. Continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency – it should be rich and creamy.
7. Fill and Top: Pour the hot chicken and vegetable mixture evenly into the pie crust lining the pie plate.
8. Add Top Crust & Crimp: Carefully place the remaining pie crust over the filling. Trim any excess dough if needed, then crimp the edges of the two crusts together at the top of the pie plate, sealing the filling inside. You can use a fork to press down the edges for a decorative look.
9. Optional Golden Crust: For an even more golden brown and shiny crust, you can lightly brush the top of the pie crust with a beaten egg (one egg whisked with a tablespoon of water).
10. Bake: Place the pie plate in the preheated oven and bake for 25-35 minutes, or until the crust is beautifully golden brown and the filling is bubbly and cooked through.
11. Rest & Serve: Once baked, remove the chicken pot pie from the oven and let it rest for at least 10 minutes before slicing and serving. This allows the filling to set, making it easier to cut and preventing it from being too runny.

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Tips for Success

• Hot Skillet for Roux: Ensure your skillet is hot when you add the flour to the butter; this helps create a proper roux for a smooth sauce.
• Whisk Constantly: When adding the liquids to the roux, whisk continuously to prevent lumps and achieve a silky-smooth sauce.
• Don’t Overfill: Be mindful not to overfill your pie crust, or the filling might bubble over during baking.
• Vent the Top Crust: Make a few small slits in the top pie crust before baking. This allows steam to escape, preventing the crust from puffing up excessively and ensuring even cooking.
• Resting is Key: Don’t skip the resting step! It allows the filling to set, making the pie much easier to slice and serve neatly.

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Serving Suggestions and Pairings

This Chicken Pot Pie Bake is a complete meal on its own, but it pairs wonderfully with a few simple sides:

• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the rich pie.
• Cranberry Sauce: A dollop of cranberry sauce can add a lovely tart and sweet element, especially if you think of it as a festive dish.
• Dinner Rolls: Extra dinner rolls are perfect for soaking up any creamy sauce that might escape.
• If you’re looking for other comforting chicken dishes, you might also enjoy our Mexican Chicken and Rice Casserole or a lighter option like A Light Tangy Chicken Salad I Actually Crave and There’s No Mayo in Sight.

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Storage and Leftover Tips

Leftover Chicken Pot Pie Bake is just as delicious, if not more so, the next day!

• Refrigeration: Store any cooled leftover pie in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days.
• Freezing: You can freeze the entire baked pie or individual slices. Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months.
• Reheating:
  • From Refrigerator: Reheat individual slices in the microwave until warm, or for best results, place slices on a baking sheet and reheat in a preheated oven at 325°F (160°C) until warmed through and the crust is crisp again.
  • From Freezer: Thaw overnight in the refrigerator (for whole pie). Reheat a whole pie (covered with foil to prevent excessive browning) in a 325°F (160°C) oven until heated through, removing foil for the last 10-15 minutes if you want to crisp the top. Individual slices can be microwaved or reheated in a toaster oven.

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More Recipes You Will Love

If you enjoyed the hearty and comforting nature of this Chicken Pot Pie Bake, you’ll definitely want to explore some of our other delicious and easy chicken-centric dishes:

• For another fantastic crowd-pleasing chicken meal, try These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners.
• If you’re a fan of rich, savory comfort, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
• And for a super easy way to feed a group, these Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fastare a lifesaver!

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Final Thoughts

This Chicken Pot Pie Bake truly embodies everything we love about comfort food: it’s warm, rich, satisfying, and made with love. By simplifying the process with pre-made crusts, it becomes an accessible and enjoyable cooking experience for anyone, without sacrificing that beloved homemade taste. It’s the perfect dish to bring warmth to your table and smiles to your family’s faces.

Give this recipe a try, and I guarantee it will become a cherished part of your meal rotation! We’d love to hear your thoughts and any delicious twists you add in the comments below. And as always, for more fantastic and easy recipes, be sure to visit Chefmaniac.com. Happy baking!