This Chicken Pot Pie Bake is a classic comfort food, filled with tender vegetables, flavorful chicken, and a creamy sauce, all encased in a golden, flaky crust. It’s the perfect meal for any occasion, from family dinners to a cozy evening at home.
Ingredients
For the Dough:
- 1 shortcrust pastry crust (28 cm or 11 inches)
- 1 shortcrust pastry sheet (25 cm or 10 inches)
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
- Fresh parsley, chopped (to taste)
Preparation
Preheat Oven:
Preheat your oven to 205°C (400°F). A high temperature is crucial for achieving a golden, flaky crust.
Prepare Soup Mixture:
In a medium saucepan, dissolve the condensed cream of mushroom soup in the chicken broth over low heat. Stir continuously until smooth.
Cook Vegetables:
In a large skillet, melt butter over medium heat. Add the chopped onion, diced carrots, diced celery, and diced potatoes. Sauté the vegetables for 2-3 minutes until they start to soften but are not fully cooked. This ensures they will be perfectly tender after baking.
Thicken the Mixture:
Sprinkle flour evenly over the sautéed vegetables, stirring well to coat. Gradually pour in the warm soup and broth mixture, stirring continuously. Bring the mixture to a gentle boil; the sauce will thicken as it heats.
Add Chicken and Peas:
Add the diced cooked chicken, green peas, salt, and pepper to the skillet. Mix well to incorporate the ingredients evenly. The chicken is already cooked, so this step is just to blend it into the flavorful sauce.
Assemble the Pie:
Place the larger pastry crust into a 25-cm (10-inch) pie plate, pressing gently against the bottom and sides. Spoon the filling mixture into the pie crust, smoothing the top with the back of a spoon. Cover the filling with the second pastry sheet. Trim any excess pastry and seal the edges with a little water to prevent leaks. Make a few small incisions in the top crust for steam vents.
Bake:
Place the pie in the preheated oven on the middle rack. Bake for 20-30 minutes, or until the pastry is golden brown and crisp.
Serve:
Let the pie cool for a few minutes before cutting. Garnish with freshly chopped parsley before serving for added flavor and color.
Enjoy!
Your homemade chicken pot pie bake is ready to be enjoyed, perfect for a comforting and hearty meal.