Can I use leftover chicken for the filling?

As long as the chicken is not strongly flavored, you can use leftover chicken (e.g., roast, rotisserie) and shred it for pot pie. Otherwise, you can simply boil and shred some chicken breast / tenders.

How can I make this recipe vegetarian?

You can replace the shredded chicken with sautéed mushrooms, or other combinations of vegetables of your liking, to make this recipe vegetarian. You can also replace the egg wash with a milk wash, although it won't have as golden of a color.

What kind of pan / dish should I use to make chicken pot pie?

You can use a rectangular, oval, or round pan. It can be made of any material which is oven friendly, for example, ceramic, glass, or cast iron. Just make sure the filling has enough depth to it once spread.

Can I made homemade crust instead of store bought?

Yes, you can replace the crust with homemade short-crust pastry. You can easily find hundreds of simple recipes on the internet!

Can I put pastry on bottom?

Yes. You can add a layer of pastry crust on the bottom, add the filling, and top off with more crust on top. In this case, you may need to bake a bit longer. If the top starts to brown, cover with aluminum foil and bake until the bottom pastry also becomes cooked and crispy.

Why is my pastry soggy?

Pastry becomes soggy due to moisture. You need to make sure there is a way for the steam to escape the filling so that it does not make the pastry soggy. You can simply make two 1" cuts in the middle of the pastry to allow this, or leave some gaps on top.

Can I turn this recipe into individual servings?

Yes, you can make mini chicken pot pies using a muffin tray! Just make sure to add pastry both on top and bottom.

Easy Chicken Pot Pie

Name: EASY CHICKEN POT PIE RECIPE
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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

EASY CHICKEN POT PIE RECIPE

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 30 reviews

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

Yield:8 servings

Prep Time:: 20 mins
Cook Time:: 40 mins
Total Time:: 1 hr

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 7×11” 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