October 2 2026

I Tried A Chicken Pot Pie Bread Pudding And It’s A Game Changer

This savory chicken pot pie bread pudding is the ultimate comfort food for an easy weeknight dinner.

If you love classic pot pie but hate the hassle of rolling out crust, this savory bread pudding is your new go-to. We combine tender chicken, vegetables, and a creamy sauce with cubed bread to create a hearty, cheesy dish that bakes right in your 9×13 pan. It is a fantastic option when you need easy dinner recipes that the whole family will actually eat.

This recipe is all about stress-free cooking. By soaking the bread in our seasoned chicken mixture and baking it until golden, you get all the flavor of a traditional casserole without the extra prep. Whether you are looking for new comfort food ideas for a busy week or a crowd-pleasing dish for your next potluck, this savory bread pudding delivers a satisfying, chunky meal every time. Explore more cozy casserole ideas and simple cooking tips to make kitchen time easier.

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=== 🍽🍸🥩 RECIPE ===
Chicken Pot Pie Bread Pudding

Ingredients:
2 Boneless skinless chicken breasts, diced
1 loaf day old bread, cubed
1 tablespoon Butter
2 tablespoons Olive Oil
1 Medium White Onion, finely chopped
2 Carrots, diced
2 Stalks Celery, diced
4 ounces (113g) Whole Kernel Corn
6 ounces (170g) Frozen Peas
4 Garlic Cloves, minced
3 tablespoons All-Purpose Flour
16 ounces (473ml) Chicken Stock
8 ounces (240ml) Whole Milk
4 ounces (120ml) Heavy Cream
3 Large Eggs
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
8 ounces (230g) Shredded Mozzarella Cheese, divided.
Salt & Pepper

Directions:
In a large frying pan on medium heat, add the olive oil. Heat until just shimmering. While the oil heats up, season the chicken with salt and pepper. Once the oil is shimmering, add the chicken and sear. Once seared, remove to a platter and set aside.

Add the butter to the same pan. Add the carrots, celery, onion, corn, garlic, salt, pepper, dried thyme, and poultry seasoning. Mix everything together and cook until softened. Then add 2 tablespoons of flour to the pan and stir.
Add the chicken stock and stir; the mixture will begin to thicken. Now add the milk and heavy cream. Stir to mix well.
Add the chicken, frozen peas and 1 cup mozzarella cheese. Bring the mixture up to a simmer.

In a large bowl, add the cubed bread. Then pour the chicken mixture onto the bread and stir. Allow the bread to absorb the juices for about 10 minutes.

In a small mixing bowl, crack the three eggs and beat with a fork. Add 2 to 3 tablespoons of milk and beat again with a fork. Pour the egg mixture into the bread bowl and mix.

Transfer the mixture into the 9 x 13 inch baking dish. Do not press down on the mixture; keep it light and airy. Top with the remaining mozzarella cheese. Cover the baking dish with foil in a tent-like shape. Let steam build up inside.

Bake at 350°F (180°C) for 25 minutes. Remove the foil and bake for 20 more minutes (until golden and set).

Ready to serve!

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=== 📑 CHAPTERS ===
00:00 Intro to chicken pot pie bread pudding
00:18 What it is and ingredients overview
01:25 Sautéing the chicken
02:25 Cooking vegetables and aromatics
03:41 Making the sauce
04:48 Adding back chicken, peas, and cheese
05:42 Preparing the bread mixture
07:07 Assembling and baking
08:28 Tasting and final thoughts