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Sometimes, you just really need some comfort food. We get it. 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!
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 dinner.
MORE CHICKEN POT PIE RECIPES:
Skillet Chicken Pot Pie | Chicken Pot Pie Soup
ingredients for Chicken Pot Pie Bake
You will need:
- 3 refrigerated rolled pie crusts, 1 1/2 package of standard 14 ounce 2-pack
- 22.6 ounce can of cream of chicken soup
- 3 cups whole milk
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 16 ounce package frozen peas and carrots, thawed
- 2 to 3 cups pre-cooked chicken breast, or rotisserie chicken
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 5/8 cup skim milk and 3/8 cup half and half to substitute. Another option is 2/3 cup 1 percent milk and 1/2 cup half and half.
How to Make This Chicken Pot Pie Bake Recipe
STEP ONE: Preheat your oven to 425 degrees 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 rectangle shape. Do not roll too thin. Then, cut one crust in half and add each half crust onto a 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.
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 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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Chicken Pot Pie Bake
Ingredients
- 3 refrigerated rolled pie crusts 1 1/2 packages of standard 14 ounce 2-pack
- 22.6 oz can cream of chicken soup
- 3 cups whole milk
- 1 tsp black pepper
- 1/2 tsp onion powder
- 16 oz package frozen peas and carrots thawed
- 2 to 3 cups pre-cooked chicken breast or rotisserie chicken
Instructions
- Preheat the oven to 425 degrees F.
- In a large mixing bowl whisk together the cream of chicken soup, milk, pepper, and onion powder.
- Stir in peas, carrots, and chicken. Set aside.
- On a lightly floured surface unroll the pie crusts and roll each gently into a rectangle shape. Do not roll too thin. Cut one crust in half. Add each half crust onto a whole crust and roll gently to blend the edges. Form each new crust into a rectangle slightly larger than a 9×13 inch glass baking dish.
- 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.
- Pour the soup mixture into the crust and spread evenly.
- Place the second crust over the top of the baking dish. Pinch together the bottom and 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
- Cut a few slits in the top crust to allow steam to escape while baking.
- Bake for 50 to 55 minutes or until the crust is golden brown and filling is hot and bubbly. Cover the crust edges with aluminum foil to prevent over-browning if the top isn’t browned yet.
This is SO delicious – such a great twist on classic chicken pot pie.
Made this recipe for dinner tonight. came out great . It’s a keeper