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Chicken Pot Pie Bake

Chicken Pot Pie Bake
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Discover the ultimate comfort food with this incredibly easy chicken pot pie bake. Featuring a creamy chicken and vegetable filling topped with a flaky crust, it’s a hearty meal perfect for any family dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1 (14.5-ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans), thawed
  • 1/2 cup chopped yellow onion
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.1-ounce) package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In a large bowl, combine the cooked chicken, condensed cream of chicken soup, milk, thawed mixed vegetables, poultry seasoning, salt, black pepper, and the sautéed onion and garlic. Mix well to combine.
  4. Pour the chicken mixture into a 9-inch pie plate or a 2-quart baking dish.
  5. Unroll one pie crust and place it over the filling. Trim and crimp the edges to seal. Cut several small slits in the top of the crust to allow steam to escape.
  6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Remove from oven and let stand for 5-10 minutes before serving.

Notes

For an extra golden crust, you can brush the top with an egg wash (1 egg beaten with 1 tablespoon water) before baking. Serve with a fresh green salad for a complete meal.

Find it online: https://seasonedrecipe.com/chicken-pot-pie-bake/