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Chicken Pot Pie Bake

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Hey there, awesome readers of Life with Jeviko! 🌟 Are you in the mood for something that screams comfort and nostalgia? Today, I’m unveiling my Chicken Pot Pie Bake recipe that is a must-try for all you comfort food lovers out there. This dish isn’t just a meal; it’s an unforgettable experience that nurtures your body and soul. Perfect for those days when you want to wrap yourself in the cozy embrace of home-cooked deliciousness.

What Makes This Dish a Must-Try?
Picture yourself biting into a heavenly blend of creamy filling and perfectly flaky crust. And guess what? We’re making it all the more effortless by using a top-quality store-bought pie crust. And for that extra oomph, a subtle dash of white wine. Intrigued? You should be!

Ease Is the Name of the Game
Fear not, culinary adventurers! This recipe is a walk in the park. The store-bought crust offers you the luxury of time, without skimping on that authentic homemade flavor.

The Secret Sauce
Classic meets contemporary in this dish, as we spice it up with an unexpected dash of white wine and artisanal flaky sea salt. You’re about to turn your regular chicken pot pie into a work of art!

Let’s Get Down to Business
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 55 minutes


  • 1 tbsp of olive oil
  • 1/2 of a chopped onion
  • 2 diced carrots
  • 2 cut-up celery stalks
  • 1/2 tsp of dried thyme leaves
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 1/4 cup of flour
  • 3 cups of chicken stock
  • 1 cup of milk
  • 1/2 cup of peas (frozen is fine!)
  • 1/2 cup of grated cheddar cheese
  • One 9-inch pie crust from the store (make sure it’s thawed)


  • Turn Up the Heat: First things first, preheat your oven to 375°F to ensure that golden crust and creamy filling.
  • Veggie Tango: In a large pan, heat the olive oil over medium heat. Toss in the onion, carrots, and celery. Add your dried thyme, salt, and pepper. Stir for around 5 minutes, making sure the veggies are soft but still have a nice bite.
  • Thick and Creamy: Stir in the flour. This is the game-changer that will transform your filling into a creamy delight.
  • Smooth Operator: Now, carefully pour in the chicken stock and milk while you whisk. This ensures your sauce will be lump-free and perfectly creamy. Let it thicken for about 5 minutes.
  • Green and Cheesy: Fold in the frozen peas and cheddar. The peas add vibrancy, while the cheese provides a comforting richness.
  • Masterpiece Assembly: Into a greased 9×13 baking dish, pour your luxurious filling. Drape the thawed pie crust over the top and crimp those edges for a homestyle vibe.
  • Crust Care: Poke a few small holes in the crust to let the steam escape. This keeps your crust flaky! A pinch of flaky sea salt on top adds that gourmet touch.
  • Baking Time: Slide your dish into the oven and bake for 30-35 minutes. When the crust is a glorious golden brown and the filling is singing in bubbly notes, you’re done.
  • Patience Pays: Let it cool down for a couple of minutes. This ensures that the filling solidifies a bit, making it a cinch to serve.

Quick Tips:

  • High-Quality Crust: Opt for the best store-bought pie crust you can find.
  • Textural Balance: The veggies should be cooked yet still offer a little crunch.
  • Cheese Choice: Quality cheddar cheese does wonders for this dish.

And there you have it! A Chicken Pot Pie Bake that promises to be your new go-to comfort food. Thanks for joining me in the kitchen, and stay cozy with Life with Jeviko! 😊

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