Chicken Pot Pie Bake

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Introduction:
Chicken Pot Pie Bake is a comforting and delicious dish that brings all the flavors of a traditional chicken pot pie in a convenient casserole form. This dish features tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky, buttery crust. Perfect for family dinners or gatherings, this bake is easy to make and sure to please everyone at the table.

Ingredients:

  • 2 cups (300g) cooked chicken, shredded or diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (360ml) chicken broth
  • 1 cup (240ml) milk or heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Optional Additions:

  • 1/2 cup (50g) grated Parmesan cheese (mixed into the filling)
  • 1/2 cup (50g) sautéed mushrooms
  • Fresh herbs (such as parsley or thyme) for garnish

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C). Grease a 9×13 inch (23×33 cm) baking dish.

2. Cook the Vegetables:

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  • Add the garlic and cook for another minute until fragrant.
  • Stir in the frozen mixed vegetables and cook until they are heated through, about 5-7 minutes.

3. Make the Sauce:

  • Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
  • Stir in the milk or heavy cream, and continue to cook until the sauce thickens, about 3-5 minutes.
  • Add the salt, pepper, dried thyme, rosemary, and parsley. Mix well.

4. Add the Chicken:

  • Stir in the cooked chicken until it is evenly distributed throughout the filling.

5. Assemble the Bake:

  • Pour the chicken and vegetable mixture into the prepared baking dish.
  • Roll out the puff pastry on a lightly floured surface to fit the top of the baking dish. Place the puff pastry over the filling, tucking the edges in to seal.
  • Brush the beaten egg over the puff pastry to give it a golden, glossy finish.

6. Bake:

  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbly.

7. Serve:

  • Let the Chicken Pot Pie Bake cool for a few minutes before serving. Garnish with fresh herbs if desired.

Tips for Success:

  • Use rotisserie chicken for convenience and added flavor.
  • Thaw the puff pastry in the refrigerator for about 30 minutes before using to make it easier to handle.
  • For a crispier crust, cut a few slits in the puff pastry before baking to allow steam to escape.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 serving (approximately 1/6 of the recipe)
  • Calories: Approximately 400-450
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 10-12g
  • Cholesterol: Approximately 80-100mg
  • Sodium: Approximately 800-900mg
  • Total Carbohydrates: Approximately 30-35g
  • Dietary Fiber: Approximately 3-4g
  • Sugars: Approximately 4-5g
  • Protein: Approximately 20-25g

Recommendation:
Chicken Pot Pie Bake is a versatile and crowd-pleasing dish that can easily be adapted to suit your taste. For a lighter version, use low-fat milk and reduce the amount of puff pastry. Serve this hearty bake with a side salad or steamed vegetables for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. Enjoy the comforting flavors of this classic dish with a modern twist!

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