Easy Chicken Pot Pie
- 2 tablespoons olive oil
- 4 tablespoons butter
- ½ finely chopped onion
- 1-2 tablespoons minced garlic
- 2-3 chicken stock cubes (like Knorr)
- 4 tablespoons all-purpose flour
- 2 ½ cups milk
- ½ teaspoon each of salt (pepper, chili flakes, and oregano (adjust to taste))
- 2 ¼ cups boiled (shredded chicken (about 250g))
- 1 ½ cups chopped frozen veggies (corn, carrots, peas)
- ¾ cup shredded mozzarella cheese (optional)
- 1 to 2 sheets of pre-made pie crust
- 1 egg yolk + 1 tablespoon milk for egg wash
- Preheat the oven to 400°F and butter a 7×11” baking dish (or use a 9″ round pie dish for a taller pie).
- Heat oil and butter in a nonstick pan over medium heat. Sauté onion until translucent, then add garlic and chicken stock cubes; sauté for another minute.
- Add flour and milk; stir until the mixture starts to bubble. Add seasoning and cook until thickened.
- Turn off heat and add shredded chicken, veggies, and cheese. Adjust seasoning and consistency if needed.
- If using a bottom crust, add it to the pie dish. Otherwise, add the filling directly.
- Cut the pie crust into 2″ squares and arrange them on top of the filling. Poke holes for steam to escape.
- Make an egg wash by mixing the yolk and milk; brush it generously over the pie crust.
- Bake for 30-40 minutes until the pie is golden and crispy. If it browns too much, cover with foil.
- Serve hot and enjoy!
For this pie, I recommend using butter pastry or short-crust pastry instead of puff pastry.
