Chicken Pot Pie Bake

Instructions:

1. Prepare the Filling:

• In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
• Add the diced carrots and cook for another 5 minutes until they begin to soften.
• Sprinkle in the flour, and stir constantly for 1-2 minutes to create a roux (a thickening agent). This step is important to ensure the filling will be creamy and smooth.
• Gradually pour in the chicken broth while stirring to combine, ensuring no lumps form. Stir in the heavy cream, and continue to cook for 5-7 minutes, allowing the mixture to thicken. You should have a smooth, thickened filling by now.
• Season the mixture with salt, pepper, thyme, rosemary, and soy sauce (if using). Taste and adjust the seasoning as needed.
• Stir in the cooked chicken, peas, and any additional vegetables, and allow them to heat through. Remove from heat and set aside.

2. Assemble the Chicken Pot Pie Bake:

• Preheat your oven to 375°F (190°C).
• Transfer the chicken and vegetable mixture into a 9×13-inch baking dish, spreading it out evenly.
• Unroll the refrigerated crescent roll dough (or biscuit dough) and place it on top of the filling. You can lay the dough in a single sheet or cut it into strips or pieces to create a rustic, patchwork-style topping.
• Brush the top of the dough with the melted butter to give it a golden, crispy finish when baked.

3. Bake:

• Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.
• Keep an eye on the dough during baking; if it starts to brown too quickly, you can cover the top loosely with aluminum foil and continue baking until fully cooked.

4. Serve and Enjoy:

• Let the Chicken Pot Pie Bake cool for about 5 minutes before serving. This allows the filling to firm up slightly, making it easier to scoop and serve.
• Serve this comforting dish on its own or with a simple green salad or roasted vegetables on the side for a complete meal.

Tips for the Best Chicken Pot Pie Bake:

1. Use Leftover Chicken: This recipe is perfect for using up leftover chicken. You can shred any cooked chicken you have on hand—rotisserie chicken is especially great for this, as it adds flavor and saves time.
2. Customize the Vegetables: While peas, carrots, and potatoes are classic choices, you can customize the filling to suit your preferences. Add corn, green beans, or even mushrooms to make it your own.
3. Make It Lighter: For a lighter version, use a lighter cream or milk instead of heavy cream, and opt for a reduced-fat crescent roll dough or biscuit dough. The dish will still be delicious without the extra calories.
4. Homemade Biscuit Topping: If you’re feeling ambitious, you can make your own biscuit topping from scratch. A simple biscuit dough made with flour, baking powder, butter, and milk would make a perfect homemade addition.
5. Freezing Instructions: This dish freezes well! After assembling the casserole, cover it tightly with plastic wrap and foil, and freeze it for up to 3 months. To bake, thaw it overnight in the fridge and bake as directed, adding a few extra minutes if needed.
6. Watch the Dough: Different brands of dough can bake at different rates, so be sure to watch the topping to avoid overbaking. If the dough is golden and the filling is bubbling, it’s time to take it out of the oven!

Why This Recipe is So Special:

1. Comforting and Hearty: The creamy chicken and veggie filling, paired with the warm, flaky dough, is the ultimate comfort food. It’s a meal that’s satisfying, filling, and perfect for cold nights when you want something cozy.
2. Quick and Easy: Traditional chicken pot pie can be a bit time-consuming with its multiple layers and pie crusts. This bake takes a fraction of the time, but you still get the same amazing flavors and textures without all the work.
3. Perfect for Busy Nights: Whether you’re cooking for a family or prepping dinner for the week, Chicken Pot Pie Bake is quick, easy, and guaranteed to please. With minimal prep time and just one pan to clean, it’s the perfect meal for a busy evening.
4. Customizable for Everyone: One of the best things about this dish is how flexible it is. You can use different vegetables, swap in other types of dough (like puff pastry or a homemade crust), or even make it with turkey instead of chicken if you have leftovers. It’s adaptable and versatile!
5. Feeds a Crowd: This recipe makes a hearty, large portion, perfect for feeding a family or bringing to a potluck. It’s filling and satisfying, so everyone will leave the table happy.

Conclusion:

Chicken Pot Pie Bake is the ultimate comforting dish that takes the beloved flavors of classic chicken pot pie and makes them easier, quicker, and just as delicious. With its creamy filling, savory chicken and vegetables, and golden, flaky topping, it’s a meal that everyone will love—no matter the occasion. Perfect for busy weeknights, lazy weekends, or gatherings with family and friends, this dish is sure to become a favorite in your recipe rotation.

So, next time you’re craving comfort food that’s both easy and satisfying, give this Chicken Pot Pie Bake a try—you won’t be disappointed!