Description
This easy chicken pot pie recipe features a creamy, savory filling made with shredded chicken, vegetables, and a rich homemade sauce, all encased in a flaky pre-made pie crust. Perfectly golden and crispy, this comforting dish is ideal for a satisfying family meal and can be customized with your favorite veggies.
Ingredients
Filling
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 onion, finely chopped
- 1-2 tbsp minced garlic
- 2-3 chicken stock cubes (Knorr recommended)
- 4 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili flakes
- 1/2 tsp oregano
- 2 1/4 cups boiled, shredded chicken (approx. 250g)
- 1 1/2 cups chopped frozen veggies (corn, carrots, peas preferred)
- 3/4 cup shredded mozzarella cheese (optional)
Pie Crust & Topping
- 1 to 2 sheets of pre-made pie crust (depending on crust preference)
- 1 egg yolk + 1 tbsp milk (for egg wash)
- Butter (for brushing baking dish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Generously brush a 7x11-inch baking dish or a 9-inch round pie dish with butter to prevent sticking and enhance flavor.
- Sauté Aromatics: Heat the olive oil and butter together in a nonstick pan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-5 minutes. Then add minced garlic and chicken stock cubes, sautéing for another minute to release their flavors.
- Make the Sauce: Stir in the all-purpose flour and gradually add milk while continuously stirring for a few seconds to prevent lumps. Add salt, pepper, chili flakes, and oregano, then continue cooking the mixture until it starts to bubble and thicken, forming a creamy sauce.
- Combine Filling: Remove the pan from heat and 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 more liquid consistency, add more milk, remembering that it thickens during baking.
- Assemble Pie Base: If you prefer a pie with a bottom crust, place one sheet of pre-made pie crust into the buttered baking dish now. If not, proceed directly to adding the filling.
- Add Filling to Dish: Spoon the prepared chicken and vegetable filling into the pie dish (or onto the bottom crust if using one), spreading it evenly.
- Create Pie Top: Cut the second sheet of pie crust into 2-inch squares and place them atop the filling, leaving small gaps or poking holes to allow steam to escape during baking.
- Apply Egg Wash: Mix the egg yolk and milk together to create an egg wash. Generously brush this mixture over the pie crust squares to ensure a golden, glossy finish after baking.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 30-40 minutes or until the crust is golden brown and crispy. If the crust starts to darken too much, cover the pie loosely with aluminum foil to prevent burning.
- Serve: Remove the pot pie from the oven and let it cool slightly before serving. Enjoy your comforting homemade chicken pot pie while hot!
Notes
- You can customize the vegetables based on your preference—peas, carrots, corn, or even green beans work well.
- Using pre-cooked shredded chicken speeds up the preparation process but rotisserie chicken or leftover chicken works great too.
- The shredded mozzarella is optional; it adds creaminess and richness but can be omitted for a lighter version.
- If you want a thicker filling, reduce the amount of milk slightly or add more flour when making the sauce.
- For a bottom crust, be sure to use one sheet of pie crust and press firmly into the dish before adding filling.
- The egg wash is key to achieving a beautifully golden crust; do not skip this step.
- Cover the pie with foil if it browns too quickly to avoid burning.
