Description
This easy chicken pot pie recipe delivers a creamy, savory filling loaded with shredded chicken, mixed vegetables, and melted mozzarella cheese, all encased in a flaky golden pie crust. With just 20 minutes of active prep and a total time of 1 hour, it’s a fuss-free, comforting meal perfect for feeding a family of eight.
Ingredients
Filling
- 2 tbsp olive oil
- 4 tbsp butter
- ½ onion, finely chopped
- 1-2 tbsp minced garlic
- 2-3 chicken stock cubes (Knorr recommended)
- 4 tbsp all purpose flour
- 2 ½ cups milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes
- ½ tsp oregano
- 2 ¼ cups boiled, shredded chicken (about 250g)
- 1 ½ cup chopped frozen vegetables (corn, carrots, peas recommended)
- ¾ cup shredded mozzarella cheese (optional)
Crust
- 1 to 2 sheets of pre-made pie crust (depending on preference for bottom crust)
Egg Wash
- 1 egg yolk
- 1 tbsp milk
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Brush a 7x11" baking dish or a 9" round pie dish with butter to prevent sticking and to add flavor.
- Sauté Aromatics: In a nonstick pan over medium heat, heat the olive oil and butter together. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and chicken stock cubes, then continue sautéing for another minute until fragrant and the stock cubes begin to dissolve.
- Create the Sauce: Sprinkle in the flour and gradually add the milk while stirring continuously to avoid lumps. Add salt, pepper, chili flakes, and oregano. Continue cooking and stirring until the mixture thickens and begins to bubble, indicating it has cooked through.
- Combine Filling: Remove the pan from heat. Fold in the shredded chicken, chopped frozen vegetables, and shredded mozzarella cheese if using. Taste the filling and adjust seasoning as needed. If you prefer a thinner filling, add a bit more milk—remember, it will thicken as it bakes.
- Assemble Pie: If you want a bottom crust, place a sheet of pre-made pie dough in the prepared baking dish. Otherwise, pour the filling directly into the buttered dish.
- Add Top Crust and Egg Wash: If using a top crust (or a second crust for a double crust pie), cover the filling with the pie dough sheet. Seal the edges by pressing the crust against the dish rim. Mix the egg yolk with 1 tablespoon of milk to create an egg wash, and brush this over the crust to achieve a golden, glossy finish after baking.
- Bake: Bake the assembled pot pie in the preheated oven for about 30-35 minutes or until the crust is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Allow the pot pie to rest for 5-10 minutes after baking to set the filling, then slice and serve warm.
Notes
- You can customize vegetables based on your preference; peas, carrots, and corn are classic choices.
- Use pre-cooked chicken to save time, either leftover roasted chicken or boiled chicken breasts.
- The egg wash is optional but recommended to get a golden, shiny crust.
- If you don’t have chicken stock cubes, substitute with 1 ½ cups chicken broth instead of stock cubes and milk.
- For a thicker filling, reduce the amount of milk slightly or cook the sauce a bit longer before adding chicken.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
