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Chicken Pot Pie Bake

Embark on a cozy culinary journey with this Chicken Pot Pie Bake, a hearty and comforting dish that brings together the best of savory flavors and flaky crust. Skip the fuss of individual pot pies and enjoy the convenience of this all-in-one casserole. It’s a family-favorite that promises warmth and satisfaction in every mouthful.

Ingredients You’ll Need:

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen carrots, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1 package of refrigerated pie crusts

Preparation Steps:

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt butter over medium heat. Add flour and stir to form a smooth paste (roux).
  3. Gradually whisk in chicken broth and milk, ensuring a lump-free mixture.
  4. Add salt, black pepper, onion powder, garlic powder, and dried thyme. Continue stirring until the mixture thickens.
  5. Add shredded chicken, frozen peas, and frozen carrots. Stir to combine, allowing the vegetables to thaw.
  6. Roll out one pie crust and place it in the bottom of a greased baking dish.
  7. Pour the chicken and vegetable mixture over the crust.
  8. Roll out the second pie crust and place it on top, sealing the edges. Cut a few slits in the crust to allow steam to escape.
  9. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.

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