Chicken Pot Pie Bake Recipe
This classic Chicken Pot Pie Bake offers a comforting and hearty meal that’s perfect for any day of the week. Featuring a rich, creamy filling packed with tender chicken and vegetables, all encased in a flaky shortcrust pastry, this dish is sure to satisfy both taste and comfort food cravings. Here’s how to put it all together for a delicious homemade meal.
Enjoy your Chicken Pot Pie Bake as a delightful main course, paired with a simple salad or steamed vegetables. It’s a wonderful way to bring the warmth and comfort of homemade cooking to your table.
Preparation Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8
Ingredients:
- For the Dough:
- 1 shortcrust pastry crust, 28 cm (11 in.)
- 1 shortcrust pastry sheet, 25 cm (10 in.)
- For the Filling:
- 1 can condensed cream of mushroom soup (284 ml)
- 500 ml (2 cups) chicken broth
- 1 large onion, chopped
- 250 ml (1 cup) carrots, diced
- 125 ml (1/2 cup) celery, diced
- 3 small potatoes, diced
- 30 ml (2 tbsp.) butter
- 45 ml (3 tbsp.) flour
- 500 ml (2 cups) cooked chicken, diced
- 250 ml (1 cup) green peas
- 5 ml (1 tsp) salt
- 1 pinch of pepper
- Chopped fresh parsley, to taste
Instructions:
- Preheat the Oven:
- Preheat your oven to 205°C (400°F).
- Prepare the Filling:
- In a large pot, dissolve the condensed cream of mushroom soup in the chicken broth and set aside.
- In a skillet over medium heat, melt the butter and sauté the onion, carrots, celery, and potatoes for 2 to 3 minutes until they start to soften.
- Sprinkle the vegetables with flour and stir well to combine. Gradually pour in the soup and broth mixture, stirring continuously. Bring to a boil to thicken the mixture slightly.
- Reduce the heat and add the diced cooked chicken, green peas, salt, and pepper. Stir to combine and let simmer for a few minutes. Remove from heat and stir in the chopped parsley.
- Assemble the Pie:
- Place the larger shortcrust pastry crust in a 25-cm (10-inch) pie dish. Ensure it covers the bottom and sides evenly.
- Spoon the filling into the crust. Cover with the smaller shortcrust pastry sheet, trimming any excess pastry. Seal the edges by pressing them together with a little water.
- Make a few small incisions in the top crust to allow steam to escape during baking.
- Bake the Pie:
- Bake in the preheated oven for 20 to 30 minutes, or until the pastry is golden brown and the filling is bubbling.
- Serving:
- Allow the pie to cool slightly before serving to help the filling set, making it easier to slice.
Tips:
- Variations: Customize the filling by adding different vegetables like mushrooms or swapping the cream of mushroom soup for cream of chicken for a different flavor.
- Make Ahead: You can prepare the filling in advance and refrigerate it overnight, then assemble and bake the next day for a quicker meal.