Of course! A Chicken Pot Pie Bake is the ultimate comfort food casserole. It delivers all the classic, creamy, savory flavors of a chicken pot pie but without the fuss of making a pie crust. Instead, it’s often topped with a convenient and delicious biscuit or puff pastry layer.
Here are two fantastic versions: one with a flaky biscuit topping and one with a savory crumb topping.
Version 1: Classic Biscuit-Topped Chicken Pot Pie Bake
This version is like a giant, deconstructed pot pie with fluffy, golden biscuits on top.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 35-40 minutes
Ingredients
For the Filling:
· ¼ cup (½ stick) butter
· 1 medium onion, diced
· 2-3 cloves garlic, minced
· 2-3 carrots, peeled and diced
· 2 stalks celery, diced
· ⅓ cup all-purpose flour
· 2 cups chicken broth
· 1 cup whole milk or half-and-half
· 1 teaspoon poultry seasoning
· ½ teaspoon dried thyme
· ½ teaspoon black pepper
· 1 teaspoon salt (or to taste)
· 3 cups cooked, shredded chicken (rotisserie chicken is perfect!)
· 1 cup frozen peas
· ½ cup frozen corn
For the Topping:
· 1 can (16.3 oz) refrigerated biscuit dough (8 count)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 7-8 minutes. Add the garlic and cook for another minute until fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Add the poultry seasoning, thyme, pepper, and salt.
- Thicken the Filling: Bring the mixture to a simmer, stirring frequently, until it thickens noticeably, about 3-5 minutes.
- Combine: Remove from heat. Stir in the shredded chicken, frozen peas, and corn. Taste and adjust seasoning if needed.
- Assemble: Pour the hot filling into the prepared baking dish and spread it evenly.
- Add the Topping: Open the can of biscuits. You can place the whole biscuits on top, or for more coverage, flatten each biscuit slightly with your hands or a rolling pin and arrange them over the filling to cover most of the surface.
- Bake: Bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly around the edges.
- Rest and Serve: Let the bake rest for 5-10 minutes before serving. This allows the filling to set slightly.
Version 2: Easy Savory Crumb-Topped Chicken Pot Pie Bake
This version is quicker and has a delightful, buttery, crunchy topping that’s a great alternative to biscuits.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients
For the Filling:
· Same as Version 1.
For the Crumb Topping:
· 1 ½ cups crushed Ritz crackers, crushed stuffing mix, or panko breadcrumbs
· ½ cup grated Parmesan cheese
· ½ teaspoon garlic powder
· ½ cup (1 stick) butter, melted
· 2 tablespoons chopped fresh parsley (optional)
Instructions
- Make the Filling: Follow steps 1-5 from the recipe above to prepare the creamy chicken and vegetable filling. Transfer it to the greased 9×13 inch baking dish.
- Make the Topping: In a medium bowl, combine the crushed crackers, Parmesan cheese, garlic powder, and parsley. Pour the melted butter over the mixture and stir until everything is evenly moistened.
- Assemble and Bake: Sprinkle the crumb topping evenly over the chicken filling. Bake at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
Tips for the Perfect Bake
· Vegetable Variations: Feel free to add other vegetables like diced potatoes (parboil them first), green beans, or mushrooms.
· Creamier Filling: For an extra rich filling, use half-and-half or heavy cream instead of milk.
· Shortcut Chicken: A store-bought rotisserie chicken is the ultimate time-saver for this recipe.
· Make-Ahead Magic: You can assemble the entire casserole (without the biscuit topping) up to 2 days in advance. Keep it covered in the refrigerator. When ready to bake, add the biscuit topping and bake, adding 5-10 minutes to the cooking time since it will be cold.
· Freezing Instructions: Assemble the filling in a freezer-safe dish and freeze (without the topping). Thaw overnight in the refrigerator before adding the topping and baking as directed.
· Puff Pastry Option: For a more elegant “pie crust” top, thaw a sheet of puff pastry. Lay it over the filling in the baking dish, tucking in the edges. Brush with an egg wash (1 egg beaten with 1 tbsp water) and bake at 400°F (200°C) for 25-30 minutes, until puffed and golden.
Enjoy this incredibly comforting and easy dish