Ingredients
Filling
- 2 tbsp olive oil
- 4 tbsp butter
- ½ onion, finely chopped
- 1-2 tbsp minced garlic
- 2-3 chicken stock cubes (e.g., Knorr)
- 4 tbsp all-purpose flour
- 2 ½ cups milk
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili flakes
- ½ tsp oregano (or to taste)
- 2 ¼ cups boiled, shredded chicken (250g)
- 1 ½ cups chopped frozen vegetables (corn, carrots, peas)
- ¾ cup shredded mozzarella cheese (optional)
Crust
- 1 to 2 sheets of pre-made pie crust (for top and optionally bottom crust)
Egg Wash
- 1 egg yolk
- 1 tbsp milk
Instructions
- Preheat and prepare dish: Preheat the oven to 400°F (200°C). Generously butter a 7x11-inch baking dish or a 9-inch round pie dish to prevent sticking.
- Sauté aromatics: Heat olive oil and butter in a nonstick pan over medium heat. Add the finely chopped onion and sauté until translucent. Stir in minced garlic and chicken stock cubes; cook for an additional minute to release flavors.
- Create the sauce: Sprinkle in the flour and gradually pour in the milk, stirring constantly to avoid lumps. Add the salt, pepper, chili flakes, and oregano. Continue cooking while stirring until the mixture thickens and starts to bubble, forming a creamy sauce.
- Combine filling: Turn off the heat and stir in the shredded chicken, frozen vegetables, and mozzarella cheese if using. Taste and adjust seasonings as needed. If the filling is too thick, add a little more milk to reach desired consistency, keeping in mind it will thicken when baked.
- Assemble pot pie: If using a bottom crust, place it into the prepared pie dish. Pour the filling evenly over the crust or directly into the buttered dish if skipping the bottom crust. Cover with the top crust if desired.
- Apply egg wash and bake: Mix the egg yolk and milk to make an egg wash. Brush the top crust or edges of the filling with the egg wash to achieve a golden, glossy finish during baking.
- Bake: Place the pie dish in the preheated oven and bake for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Remove the pot pie from the oven and allow it to cool for 5-10 minutes before serving to set the filling slightly and avoid burns.
Notes
- Using pre-made pie crust saves time and effort but ensure it’s thawed if frozen.
- The filling can be customized with your favorite frozen vegetables.
- For a crispier crust, brush the entire top and edges with egg wash before baking.
- This recipe is great for using leftover cooked chicken.
- Leftovers store well for 2-3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
