The Ultimate Homemade Chicken Pot Pie Bake Recipe

Comfort arrives with this hearty chicken pot pie bake that promises warmth in every delectable bite.

Bubbling golden pastry covers a creamy interior filled with tender chicken and vibrant vegetables.

Memories of grandmother’s kitchen dance through the rich, savory aromas wafting from your oven.

Layers of flaky crust and succulent filling create a meal that feels like a culinary hug.

Seasonal ingredients blend seamlessly, turning simple components into something extraordinary.

Weeknight dinners transform into special occasions with this crowd-pleasing recipe.

You’ll want to gather around the table and savor each comforting spoonful.

Why Chicken Pot Pie Bake Is Pure Cozy Comfort

• Savor Hearty Comfort: A soul-warming dish packed with tender chicken, vibrant vegetables, and a creamy sauce that hugs your taste buds with pure comfort.
• Simplify Weeknight Cooking: Minimal prep work and straightforward ingredients make this recipe a go-to solution for busy families craving a delicious homemade meal without complex techniques.
• Crowd-Pleasing Versatility: Perfect for family dinners, potlucks, or casual gatherings where everyone loves a classic, satisfying chicken pot pie that appeals to both kids and adults.
• Customize with Ease: Swap vegetables, experiment with different seasonings, or add extra protein to make this recipe your own signature crowd-pleaser that adapts to your kitchen creativity.

What Goes Into Chicken Pot Pie Bake

• Chicken Breasts: Tender meat that serves as the primary protein source for the pot pie bake.

• Frozen Mixed Vegetables: Colorful blend that adds nutrition and texture to the dish.

• Cream of Chicken Soup, Milk, Chicken Broth, Sour Cream: Creamy ingredients that create a rich, smooth sauce binding the chicken and vegetables together.

• Dried Thyme, Garlic Powder, Salt, Black Pepper: Essential spices that enhance the overall flavor profile of the chicken.

• Pie Crust: Flaky topping that covers the savory filling and provides a golden, crispy exterior.

• Butter: Helps sauté the chicken and adds richness to the dish.

How To Assemble And Bake Chicken Pot Pie

Step 1: Prep the Oven and Baking Dish

Warm up your oven to 375°F and give your 9-inch baking dish a light greasing to prevent sticking.

Step 2: Slice and Season Chicken

• Dried thyme
• Garlic powder
• Salt
• Black pepper

Toss the chicken to distribute the seasonings evenly.

Step 3: Sizzle the Chicken

Melt butter in a large skillet over medium heat. Cook the seasoned chicken until it turns golden and is almost fully cooked, about 6-7 minutes.

Step 4: Add Colorful Vegetables

Toss frozen mixed vegetables into the skillet with the chicken. Stir and let them warm up slightly.

Step 5: Create the Creamy Sauce

• Cream of chicken soup
• Milk
• Chicken broth
• Sour cream

Blend until the mixture is smooth and silky.

Step 6: Combine Filling

Pour the creamy sauce over the chicken and vegetables. Gently stir to coat everything thoroughly.

Step 7: Transfer to Baking Dish

Spread the mixture evenly in the prepared baking dish.

Step 8: Top with Pie Crust

Carefully lay the pie crust over the filled dish. Trim any excess edges and create small vents with a knife to let steam escape.

Step 9: Bake to Golden Perfection

Slide the dish into the preheated oven. Bake for 35-40 minutes until the crust turns a rich golden brown and the filling bubbles around the edges.

Step 10: Rest and Serve

Remove from the oven and let the pie rest for 10 minutes. This helps the filling set and cool slightly before serving.

Smart Tips For Chicken Pot Pie Bake

• Master Meal Prep: Slice chicken uniformly to guarantee consistent cooking and prevent dry or undercooked sections.
• Boost Flavor Depth: Toast dried thyme briefly in the skillet before seasoning chicken to intensify its aromatic qualities and enhance overall taste profile.
• Perfect Crust Technique: Brush pie crust edges with egg wash for a glossy, golden-brown finish that adds professional bakery-style appearance and extra crispiness.
• Veggie Flexibility: Swap frozen mixed vegetables with fresh seasonal produce or customize with preferred vegetable combinations to match personal taste preferences.
• Creamy Consistency Control: Adjust sauce thickness by reducing milk quantity for a thicker filling or adding extra broth for a lighter, more fluid texture.

Tasty Twists On Classic Chicken Pot Pie Bake

• Spicy Southwest Chicken Pot Pie: Replace thyme with chili powder, cumin, and add diced green chilies for a zesty southwestern kick.
• Mediterranean Herb Chicken Pot Pie: Incorporate oregano, basil, and roasted red peppers, substituting sour cream with Greek yogurt for a tangy Mediterranean flavor.
• Creamy Mushroom Chicken Pot Pie: Sauté sliced mushrooms with the chicken, add fresh thyme, and mix in cream of mushroom soup for an earthy, rich variation.
• Cheesy Bacon Chicken Pot Pie: Sprinkle crispy bacon bits throughout the filling and top the pie crust with shredded cheddar cheese for extra indulgence.

Great Pairings With Chicken Pot Pie Bake

• Savor Perfect Flavor Companions
• Pair Crisp Chardonnay: Light, buttery white wine complements the creamy chicken filling, balancing rich flavors with subtle oak undertones and refreshing acidity.
• Craft Fresh Garden Salad: Toss mixed greens with tangy vinaigrette to cut through the pot pie's heaviness, adding bright, zesty notes that cleanse the palate between bites.
• Serve Roasted Seasonal Vegetables: Caramelized brussels sprouts or honey-glazed carrots provide delightful textural contrast and enhance the dish's rustic, comforting profile with natural sweetness.
• Select Sparkling Apple Cider: Non-alcoholic option that offers crisp, fruity refreshment, matching the warmth of the pot pie while providing a light, effervescent counterpoint to the rich, creamy filling.

Storing Chicken Pot Pie Bake Made Easy

• Transfer leftover chicken pot pie to an airtight container and store in the refrigerator for up to 3-4 days. Cover the dish tightly with plastic wrap or a lid to maintain freshness and prevent moisture loss.
• Wrap the cooled chicken pot pie securely in aluminum foil or place in a freezer-safe container. Freeze for up to 2-3 months. Label the container with the date to track storage time.
• Thaw frozen pot pie in the refrigerator overnight. Reheat in a preheated 350°F oven for 20-25 minutes, covering with foil to prevent excessive browning. Ensure the internal temperature reaches 165°F for safe consumption.
• Divide the chicken pot pie into single-serving portions before storing.

Top Questions About Chicken Pot Pie Bake Answered

• Can I use different types of chicken for this recipe?

Yes, you can substitute chicken breasts with boneless thighs or rotisserie chicken for more flavor and convenience.

• Is this recipe suitable for freezing before baking?

Absolutely! Assemble the pot pie, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

• How can I make this recipe healthier?

Opt for low-fat cream of chicken soup, use Greek yogurt instead of sour cream, and add more vegetables to increase nutritional value.

• What can I do if I don't have pie crust?

You can use puff pastry, biscuit dough, or even make a quick homemade pie crust as a substitute for the traditional pie crust.

Chicken Pot Pie Bake Recipe

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4.5 from 40 reviews

• Total Time: 65-70 minutes
• Yield: 6 1x

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Description

Comfort meets culinary magic in this classic chicken pot pie bake, where golden pastry embraces a creamy, hearty filling of tender chicken and seasonal vegetables. Warm, savory flavors invite you to savor each comforting bite of this timeless American comfort dish.

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Ingredients

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Main Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup frozen mixed vegetables
• 1 pie crust (pre-made or homemade)

Sauce and Liquid Components:

• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1/4 cup chicken broth

Seasonings and Extras:

• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup sour cream

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Instructions

1. Preheat the oven to 375°F and prepare a 9-inch baking dish by lightly greasing its surface.
2. Cut chicken breasts into bite-sized cubes, ensuring uniform pieces for even cooking.
3. Season chicken chunks with dried thyme, garlic powder, salt, and black pepper, tossing to distribute spices evenly.
4. Melt butter in a large skillet over medium heat, then sauté seasoned chicken until golden and nearly cooked through, approximately 6-7 minutes.
5. Add frozen mixed vegetables to the skillet, stirring to combine with the chicken and allowing them to warm slightly.
6. In a separate mixing bowl, whisk together cream of chicken soup, milk, chicken broth, and sour cream until smooth and well-blended.
7. Pour the creamy sauce over the chicken and vegetable mixture, gently stirring to coat all ingredients thoroughly.
8. Transfer the entire mixture into the prepared baking dish, spreading it evenly across the surface.
9. Carefully drape the pie crust over the filled dish, trimming excess edges and creating small vents with a knife to allow steam to escape.
10. Bake in the preheated oven for 35-40 minutes, or until the crust turns a rich golden brown and the filling begins to bubble around the edges.
11. Remove from oven and let rest for 10 minutes before serving to allow the filling to set and cool slightly.

Notes

• Choose boneless, skinless chicken breasts for a leaner protein option that cooks quickly and evenly.
• Customize vegetable mix with seasonal or favorite veggies like carrots, peas, or corn for added nutrition and flavor variety.
• Create a gluten-free version by using cornstarch instead of traditional flour and selecting a gluten-free pie crust or puff pastry alternative.
• Enhance flavor complexity by adding a splash of white wine or fresh herbs like rosemary during the chicken sautéing stage for deeper taste notes.

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 80 mg