Are you craving comfort food that brings nostalgia? This Chicken Pot Pie Bake is a must-try for all comfort food enthusiasts. It’s more than just a meal; it’s a delightful experience that warms both body and soul, perfect for those cozy nights at home.
Why You’ll Love This Recipe
Imagine sinking your teeth into a creamy filling surrounded by a perfectly flaky crust. We’re making it even easier by using a high-quality store-bought pie crust, complemented by a subtle dash of white wine for an extra flavor boost. Sounds enticing, right?
Effortless Cooking
Don’t worry, home cooks! This Chicken Pot Pie Bake is incredibly simple to prepare. The store-bought crust saves you time while delivering that homemade taste you crave.
Elevate Your Dish
This recipe combines classic flavors with a modern twist, featuring a splash of white wine and artisanal flaky sea salt. Get ready to elevate your chicken pot pie to a culinary masterpiece!
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 1 cup milk
- 1/2 cup frozen peas
- 1/2 cup grated cheddar cheese
- 1 store-bought 9-inch pie crust (thawed)
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Instructions
1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This step is crucial for achieving a perfectly golden crust and creamy filling.
2. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 chopped onion, 2 diced carrots, and 2 chopped celery stalks. Season with 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for about 5 minutes, until the vegetables are tender yet still crisp.
3. Create a Creamy Base: Sprinkle 1/4 cup all-purpose flour into the pan, stirring well. This will thicken your filling, transforming it into a creamy delight.
4. Add Liquid: Gradually whisk in 3 cups of chicken stock and 1 cup of milk to create a smooth sauce. Continue whisking until the mixture thickens, approximately 5 minutes.
5. Incorporate Peas and Cheese: Gently fold in 1/2 cup frozen peas and 1/2 cup grated cheddar cheese. The peas add a burst of color, while the cheese enriches the dish.
6. Assemble Your Masterpiece: Pour the creamy filling into a greased 9×13-inch baking dish. Carefully place the thawed pie crust over the top, crimping the edges for a homemade touch.
7. Vent the Crust: Make a few small slits in the pie crust to allow steam to escape, which helps maintain its flakiness. For an extra gourmet touch, sprinkle a pinch of flaky sea salt on top.
8. Bake to Perfection: Place the dish in the preheated oven and bake for 30-35 minutes. The chicken pot pie is ready when the crust is golden brown and the filling is bubbling.
9. Let It Rest: Allow the pot pie to cool for a few minutes before serving. This resting period helps the filling set, making it easier to slice and serve.
Notes
Select a Premium Pie Crust: Choose the highest-quality store-bought pie crust available for the best flavor and texture. Achieve Textural Harmony: Ensure the vegetables are cooked but still retain a slight crunch for a delightful contrast in each bite. Choose Quality Cheese: Using high-quality cheddar cheese significantly enhances the flavor of this dish.
