why make this recipe
Easy Chicken Pot Pie Bake is a comforting dish that warms the heart and fills the stomach. It’s simple to make and perfect for busy weeknights. With just a few ingredients and minimal prep time, it brings the flavors of a classic chicken pot pie without the fuss. This dish is great for using up leftover chicken and is sure to be loved by everyone in the family.
how to make Easy Chicken Pot Pie Bake
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 package refrigerated pie crusts
Directions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and salt.
- Roll out one pie crust and place it in a pie dish.
- Pour the chicken mixture into the pie crust.
- Cover with the second pie crust, sealing the edges.
- Cut a few slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
how to serve Easy Chicken Pot Pie Bake
Serve this delicious Chicken Pot Pie Bake warm straight from the oven. It pairs perfectly with a simple salad or some crusty bread. For a special touch, garnish each serving with fresh herbs like parsley or thyme.
how to store Easy Chicken Pot Pie Bake
Store any leftovers in an airtight container in the fridge. It is best eaten within 3 days. To reheat, simply place it in the oven at 350°F (175°C) until heated through.
tips to make Easy Chicken Pot Pie Bake
- Use leftover rotisserie chicken for a super quick meal.
- Feel free to add more veggies like corn, peas, or green beans to customize it to your liking.
- If you prefer a homemade crust, you can easily make your own instead of using store-bought.
variation
For a healthier option, use whole wheat pie crusts or a crust made from almond flour. You could also try substituting the cream of chicken soup with a homemade white sauce for a fresher taste.
FAQs
Q1: Can I freeze Chicken Pot Pie Bake?
Yes, you can freeze it. Just make sure to wrap it tightly before freezing. Thaw it in the fridge overnight before baking.
Q2: What can I use instead of cream of chicken soup?
You can substitute with cream of mushroom soup or make a homemade white sauce for a healthier option.
Q3: Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to cook the fresh vegetables first, as they may take longer to cook than frozen ones.
Easy Chicken Pot Pie Bake
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for a quicker meal.
- 1 cup frozen mixed vegetables Feel free to add other vegetables like corn, peas, or green beans.
- 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom soup for a different flavor.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 package refrigerated pie crusts For a homemade version, substitute with homemade pie crust.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and salt.
- Roll out one pie crust and place it in a pie dish.
- Pour the chicken mixture into the pie crust.
- Cover with the second pie crust, sealing the edges.
- Cut a few slits in the top crust to allow steam to escape.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.