Warm up with this hearty Chicken Pot Pie Bake, a comforting dish that combines tender chicken and vegetables with a golden, flaky crescent roll topping. Perfect for a chilly evening, this recipe takes the traditional flavors of a classic chicken pot pie and turns it into an easy-to-make casserole that the whole family will love.
Easy and Delicious Perfect for Busy Weeknights
This Chicken Pot Pie Bake is not just delicious; it’s also incredibly simple to prepare, making it ideal for those busy nights when you crave something warm and satisfying but don’t have a lot of time to cook.
Tips for a Perfect Chicken Pot Pie Bake
- Sauté Vegetables Properly: Start by cooking the onions, carrots, and celery until they’re soft. This brings out their natural sweetness and provides a flavorful base for the pie.
- Create a Roux: After adding the chicken, sprinkle flour over the ingredients and cook it for a minute. This helps thicken the sauce when the liquids are added.
- Smooth and Creamy Sauce: Gradually add the chicken broth and milk to prevent lumps. Stir continuously until the mixture simmers and thickens.
- Add Seasoning and Peas: The dried thyme, salt, and pepper enhance the savory flavors of the filling. Stir in the peas last to maintain their vibrant color and slight crunch.
- Perfect Crust Every Time: Cover the filling with crescent roll dough, making sure to stretch it slightly to cover the edges. This ensures a crisp, golden top that’s fully cooked.
- Let It Set: Allow the bake to cool for a few minutes after removing it from the oven. This makes it easier to slice and serve.
Recipe: Chicken Pot Pie Bake
- Preparation time: 15 minutes
- Cooking time: 25-30 minutes
- Serving: 6 servings
- Equipment needed: Large skillet, 9×13 inch baking dish
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 2 cups cooked chicken, shredded
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 package (8 ounces) refrigerated crescent roll dough
Directions:
- Preheat and Prepare: Heat your oven to 375°F (190°C).
- Cook Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until soft.
- Add Chicken and Flour: Stir in the cooked chicken and sprinkle with flour. Cook, stirring, for about a minute.
- Add Liquids: Gradually pour in chicken broth and milk, stirring constantly until the mixture thickens.
- Season: Add peas, thyme, salt, and pepper. Remove from heat once everything is well combined.
- Assemble the Bake: Transfer the chicken mixture to a 9×13 inch baking dish. Unroll the crescent dough and lay it over the filling, stretching slightly to fit.
- Bake: Place in the oven and bake for 15-20 minutes, or until the dough is golden brown.
- Cool and Serve: Let the dish cool for a few minutes before serving to allow the filling to set slightly.
Gather and Enjoy
This Chicken Pot Pie Bake is perfect for a comforting family dinner. Serve it on its own or with a side salad for a complete meal that brings the cozy feel of home-cooked comfort to your table. Enjoy the layers of flavor and textures from the creamy filling to the crisp, buttery crust.
