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a rectangular dish with chicken pot pie inside. there are squares of golden crispy pastry arranged in a beautiful pattern on top of the pie, garnished with parsley. a portion has been taking out showing a creamy chicken and veggie filling

EASY CHICKEN POT PIE RECIPE


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5 from 20 reviews

  • Author: Zoha
  • Total Time: 1 hour
  • Yield: 8 servings

Description

An easy, fuss free recipe to make a delicious and creamy chicken pot pie with a crispy golden crust with just 20 minutes of work


Ingredients

  • 2 tbsp olive oil
  • 4 tbsp butter
  • 1/2 onion finely chopped
  • 1-2 tbsp minced garlic
  • 2-3 chicken stock cubes (I use Knorr)
  • 4 tbsp all purpose flour
  • 2 1/2 cups milk
  • 1/2 tsp each salt, pepper, chilli flakes and oregano (or to taste)
  • 2 1/4 cups boiled, shredded chicken (250g)
  • 1 1/2 cup chopped frozen veggies of choice (I like corn, carrots and peas)
  • 3/4 cup shredded mozzarella cheese (optional)
  • 1 to 2 sheets of pre-made pie crust, depending on whether you want crust on both top and bottom or just on top
  • 1 egg yolk + 1 tbsp milk for egg wash

Instructions

  • Preheat oven to 400 F and brush a 7x11” baking dish with butter (you can also use a 9" round pie dish for a taller pie)
  • Heat oil and butter in a nonstick pan over medium heat. Add the onion and sauté until translucent, then add garlic and chicken stock cubes, and sauté for another min
  • Add the flour and milk, and cook while stirring for a few seconds. Add all the seasoning and cook until the mixture starts to bubble
  • Turn off heat and add the shredded chicken, veggies and cheese. Taste and adjust seasoning as needed. You can also adjust the consistency: if you want it to be more runny, add more milk (remember, it will become thicker when baked)
  • If adding a bottom layer of crust, add that to your pie dish first. If not, skip that and add the filling to the prepared pish dish
  • Cut the pie crust into 2" squares and arrange them on top of the filling. Make sure to poke some holes or leave a few small gaps so steam can escape
  • Make the egg wash by mixing the egg yolk and milk, and generously brush the pie crust on top with the egg wash
  • Bake for 30-40 min until the pie looks nicely golden and crispy. If it starts to brown too much, cover with aluminum foil
  • Serve while it’s hot and enjoy!

Notes

  • I recommend using butter pastry / short-crust pastry for this pie instead of puff pastry
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Category: Dinner
  • Cuisine: American