STEP 1: PREHEAT OVEN AND PREPARE FILLING
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add olive oil or butter. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
Add the garlic and cook for an additional minute until fragrant.
Stir in the cooked chicken, frozen peas, and corn. Season with thyme, salt, and pepper.
Sprinkle the flour over the vegetable and chicken mixture, stirring to coat. Cook for 2 minutes.
Gradually add the chicken broth and heavy cream or milk, stirring constantly until the mixture comes to a simmer and thickens, about 5 minutes. Remove from heat.
STEP 2: MAKE THE TOPPING
In a medium bowl, whisk together 1 cup flour, grated cheddar cheese, cornmeal, baking powder, and salt.
In another bowl, mix together the milk, melted butter, and egg.
Combine the wet ingredients with the dry ingredients, stirring until just combined.
STEP 3: ASSEMBLE AND BAKE
Transfer the chicken and vegetable filling to a greased 9×13 inch baking dish.
Spoon the topping mixture over the filling, spreading it out to cover as much of the filling as possible.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
STEP 4: SERVE
Let the Chicken Pot Pie Bake cool for a few minutes before serving.
Serve warm, garnished with fresh parsley if desired.
Tips:
Feel free to customize the filling with different vegetables, such as mushrooms, green beans, or bell peppers.
For a lighter version, you can use milk instead of heavy cream and reduce the amount of cheese in the topping.
This dish is a great way to use up leftover chicken or turkey.
Enjoy your Chicken Pot Pie Bake, a comforting and satisfying meal that’s perfect for any day of the week.
