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Chicken Pot Pie Bake

A comforting and easy-to-make Chicken Pot Pie Bake featuring a flaky crust, tender chicken, and vibrant vegetables in a creamy sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken use Halal chicken
  • 1 cup frozen mixed vegetables like peas, carrots, and corn
  • 1/2 cup chopped onion
  • 1/4 cup butter or vegetable oil
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth ensure it's Halal
  • 1 cup milk or dairy alternative
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 package refrigerated pie crusts about 2¾ cups or a homemade version

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet over medium heat, melt the butter. Add the chopped onions and cook until softened, about 3-4 minutes.
  3. Stir in the flour and cook for an additional minute. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
  4. Remove from heat and stir in the shredded chicken, frozen vegetables, garlic powder, onion powder, salt, and pepper. Mix well to combine.
  5. Roll out the bottom pie crust and place it in a pie dish. Pour the chicken and veggie mixture over the crust. Cover with the top crust and cut slits for steam to escape.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
  2. Allow the pie to cool for about 10 minutes before slicing. Serve warm.

Notes

Substitutions: Swap out chicken for cooked turkey or a plant-based alternative for a veggie version (ensure all substitutes are Halal-certified). Avoid using too much liquid to prevent a soupy filling. Store leftovers tightly covered in the fridge for up to 3 days or freeze for up to 3 months.