Classic Chicken Bake (Print)
A creamy bake loaded with tender chicken, mixed veggies, and topped with golden crust. A cozy, satisfying dish.
# Ingredients:
01 -
1/4 cup of unsalted butter.
02 -
1/2 medium onion, yellow or white, diced.
03 -
2 tablespoons of fresh thyme leaves.
04 -
2 teaspoons of minced fresh garlic.
05 -
1/4 cup all-purpose flour.
06 -
1 teaspoon of kosher salt.
07 -
1/4 teaspoon of freshly cracked black pepper.
08 -
1 1/2 cups of chicken broth, reduced sodium.
09 -
1/2 cup dry white wine, something like Pinot Grigio.
10 -
1/2 cup of half-and-half cream.
11 -
1 1/2 cups diced baby Yukon gold or red potatoes.
12 -
1 1/2 cups diced baby blue or purple potatoes.
13 -
1/2 bag of frozen peas.
14 -
2 medium carrots, peeled and diced.
15 -
2 1/2 cups of cooked chicken, cut into cubes.
16 -
1 package thawed frozen puff pastry sheets.
17 -
Chopped fresh parsley to sprinkle on top.
# Steps:
01 -
Set your oven to 375°F. In a large, heavy pot, melt the butter over medium heat.
02 -
Soften the onions until translucent. Stir in garlic, thyme, flour, salt, and pepper until it all comes together like a paste.
03 -
Pour in the wine and broth, letting it simmer until it thickens. Stir the half-and-half in last.
04 -
Stir in the chicken, potatoes, peas, and carrots. Let it cook for 5-10 minutes while mixing occasionally.
05 -
Transfer everything into a greased baking dish. Bake for 25-30 minutes or until the potatoes are tender and everything bubbles.
06 -
Cover with puff pastry. Put it back in the oven and continue baking until the pastry turns flaky and golden, about 20 minutes.
07 -
Let the dish sit for 5-10 minutes to cool a bit. Sprinkle the parsley and serve.
# Notes:
01 -
Give the puff pastry about an hour to thaw before using.
02 -
You can make the filling ahead of time (up to 2 days) and store it in the fridge.
03 -
Leftovers will keep in the fridge for up to 4 days.