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Easy Chicken Pot Pie

Course Dinner
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 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

Instructions

  • Preheat the oven to 400°F and butter a 7x11” 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!

Notes

For this pie, I recommend using butter pastry or short-crust pastry instead of puff pastry.