Chicken Pot Pie Bake – Comfort Food Made Easy

2 cups cooked chicken breast, diced or shredded (rotisserie works)

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 small onion, finely chopped

1 cup diced potatoes (optional), parboiled 5 minutes

3 tablespoons unsalted butter

1/3 cup all-purpose flour

2 cups low-sodium chicken broth

1 cup milk or heavy cream

1 teaspoon kosher salt, more to taste

1/2 teaspoon black pepper

1 teaspoon dried thyme or parsley (or 2 teaspoons fresh)

1 refrigerated pie crust or 1 puff pastry sheet, thawed

1 egg, beaten (optional, for egg wash)

Preheat oven to 375°F (190°C). Grease a 9×13-inch (3-qt) baking dish.

If using potatoes, parboil 5 minutes in salted water; drain. Shred or dice cooked chicken.

In a large skillet over medium heat, melt butter. Sauté onion 3–4 minutes until translucent. Stir in flour; cook 1 minute.

Slowly whisk in broth, then milk; simmer 3–5 minutes until thick and silky.

Stir in chicken, vegetables, potatoes (if using), salt, pepper, and herbs. Taste and adjust seasoning.

Transfer filling to the dish. Top with pie crust or puff pastry; trim edges, cut 4–6 vents. Brush with egg wash if desired.

Bake 30–35 minutes until the crust is deep golden and the filling bubbles at the edges (center 165°F/74°C). Rest 5–10 minutes.

Notes (drop these in the Notes field)

Protein swaps: leftover turkey or sautéed mushrooms (vegetarian).

Dairy-free: olive oil + unsweetened almond/oat milk; simmer longer to thicken.

Gluten-free: 1:1 GF flour + GF crust, or top with mashed potatoes.

Flavor boost: 1 tsp Dijon or splash of white wine after the roux.