Creamy, delicious, and super easy, this Chicken Pot Pie Bake is topped with cheddar biscuits and is the perfect simple weeknight dinner for the whole family. If you’re looking for a comfort food recipe that’s both hearty and hassle-free, this dish is a game-changer. Made in a 9×13 baking dish, it serves more than your average pot pie and can be customized with easy ingredient swaps.
Growing up, Chicken Pot Pie was a staple in many households, but this casserole version takes it to the next level. Whether you’re a fan of traditional pot pies or looking to try something new, this recipe is sure to impress. Plus, it’s a great way to use leftover chicken and frozen vegetables for a quick and satisfying meal.
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1 ⅓ cups frozen peas and carrots
- ⅔ cup frozen corn kernels
- 2 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 tsp dried thyme
- 2 cups diced cooked chicken
- Salt and black pepper to taste
Preparation:
Preheat oven to 375°F (190°C). Cut the puff pastry into 8 equal strips and weave them into a square grid on a greased baking sheet. Bake until lightly browned, 10-15 minutes, then set aside. In a microwave-safe bowl, cook the frozen peas, carrots, and corn until tender, 5-10 minutes. In a skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, then add the thyme. Cook, stirring, until thickened. Add the cooked vegetables and chicken, season with salt and pepper, and heat through, 5-7 minutes. Transfer the mixture to a 2-quart baking dish, top with the pastry grid, and bake until golden brown, 10-15 minutes. Enjoy!
