Chicken Pot Pie Bake

Table of Contents

1. Chicken Pot Pie Bake Ingredients
2. Substitutions And Additions
3. How To Make This Chicken Pot Pie Bake Recipe
4. How To Serve
5. Storage
6. Frequently Asked Questions
7. More Recipes You'll Love
8. JUMP TO RECIPE

This chicken pot pie bake recipe is perfect to give you those nostalgic feelings of Sunday dinners at Grandma’s. With just 7 simple ingredients, you end up with a beautiful, classic pot pie crust, without any of the work!

Chicken Pot Pie Bake Ingredients

Substitutions And Additions

VEGETABLES: If you’d like some more veggies to fill your pot pie right to the top, you can add diced onions or potatoes.

ONION POWDER: If you don’t have any onion powder, you can use finely grated fresh onion as a substitute. 

WHOLE MILK: If you don’t have any whole milk, you can use ⅝ cup skim milk and ⅜ cup half and half to substitute. Another option is ⅔ cup 1 percent milk and ½ cup half and half. 

How To Make This Chicken Pot Pie Bake Recipe

STEP ONE: Preheat your oven to 425°F.

STEP TWO: In a large mixing bowl, whisk together the cream of chicken soup, milk, pepper, and onion powder.

STEP THREE: Stir in peas, carrots, and chicken. Set it aside.

STEP FOUR: On a lightly floured surface, unroll the pie crusts and roll each one gently into a rectangular shape. Do not roll too thin.

Then, cut one crust in half and add each half crust onto the whole crust. Roll gently to blend the edges. Form each new crust into a rectangle slightly larger than a 9×13-inch glass baking dish.

STEP FIVE: Press the first crust across the bottom and up the sides of a 9×13-inch glass baking dish. Press the crust all the way to the top edge. If you have a little overlap, that is ideal.

STEP SIX: Pour the soup mixture into the crust and spread it out evenly.

STEP SEVEN: Place the second crust over the top of the baking dish. Pinch together the bottom and the top crusts where they meet at the edge.

If needed, tuck some of the excess from the top crust down along the outer edge of the bottom crust and pinch to seal.

STEP EIGHT: Cut a few slits into the top crust to allow steam to escape while baking.

STEP NINE: Bake for 50 to 55 minutes or until the crust is golden brown and the filling is hot and bubbly.

Cover the crust edges with aluminum foil to prevent over-browning if the top isn’t browned yet.

How To Serve

Keep it simple and enjoy the chicken pot pie bake as it is. The golden crust, creamy chicken filling, and tender veggies are a comforting combination that speaks for itself.

Balance the richness of the chicken pot pie bake with a crisp and refreshing tomato cucumber salad.

Elevate the dish to a whole new level by serving it with creamy mashed potatoes. The creamy potatoes add a velvety element that pairs exquisitely with the tender chicken and vegetables.

For more hearty and tasty pot pie dishes, try our creamy chicken pot pie noodles. It’s still as yummy as any pot pie, just without the pastry.

Or try our delicious chicken pot pie casserole or chicken pot pie with tater tots. 

Storage

IN THE FRIDGE: You can store any leftovers in an airtight container for 2 to 3 days.

IN THE FREEZER: Freeze any leftovers in freezer-safe containers or bags for up to 3 months.

Pot pie can be assembled and frozen in advance; bring to room temperature and then bake.

This yummy chicken pot pie bake recipe is sure to have everyone asking for seconds. The pastry crust puffs up perfectly and is a delicious easy meal for busy school nights. The mix of healthy veggies, juicy chicken, and delicious creamy filling is comfort food that everyone will get excited about.

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