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Easy Chicken Pot Pie Recipe

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4.1 from 3 reviews

This easy chicken pot pie recipe delivers a creamy, savory filling loaded with shredded chicken, mixed veggies, and melted cheese, all encased in a flaky, golden-brown pie crust. With just 20 minutes of prep, this fuss-free comfort food makes a perfect family dinner, combining rich flavors and a satisfying texture in every bite.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

For the Filling

  • 2 tbsp olive oil
  • 4 tbsp butter
  • ½ onion, finely chopped
  • 1-2 tbsp minced garlic
  • 2-3 chicken stock cubes (Knorr recommended)
  • 4 tbsp all purpose flour
  • 2 ½ cups milk
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp chilli flakes
  • ½ tsp oregano (or to taste)
  • 2 ¼ cups boiled, shredded chicken (approximately 250g)
  • 1 ½ cups chopped frozen veggies (corn, carrots, peas recommended)
  • ¾ cup shredded mozzarella cheese (optional)

For the Crust and Topping

  • 1 to 2 sheets of pre-made pie crust (for crust on both top and bottom or just top)
  • 1 egg yolk + 1 tbsp milk for egg wash

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 400°F (200°C). Lightly brush a 7x11 inch baking dish with butter or alternatively, use a 9 inch round pie dish to achieve a taller pie.
  2. Sauté Aromatics: In a nonstick pan over medium heat, heat olive oil and butter. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and chicken stock cubes and cook for an additional minute to release flavors.
  3. Create Roux and Sauce: Sprinkle in the flour and slowly add milk while continuously stirring. Cook the mixture for a few seconds until it thickens and begins to bubble.
  4. Season and Add Fillings: Add salt, pepper, chilli flakes, and oregano to the bubbling sauce. Turn off the heat and mix in the shredded chicken, chopped frozen vegetables, and shredded mozzarella cheese if using. Taste and adjust seasoning if necessary. For a looser filling, add additional milk, keeping in mind filling will thicken during baking.
  5. Assemble Pie: If using a bottom crust, lay it in the prepared baking dish first. Then pour the chicken and vegetable filling evenly on top. If using a top crust only, pour filling directly into the buttered dish.
  6. Add Top Crust and Egg Wash: Cover the filling with the top crust sheet if applying. Seal the edges by pinching or crimping. Beat the egg yolk with 1 tablespoon milk and brush it over the pie crust to give a golden, glossy finish when baked.
  7. Bake: Place the assembled pot pie in the preheated oven and bake for approximately 30-35 minutes or until the crust is crisp and golden brown and the filling is bubbling.
  8. Rest and Serve: Remove from oven and let the pot pie rest for 10 minutes before slicing and serving. This allows the filling to set slightly for easier serving.

Notes

  • Use pre-cooked, shredded chicken for faster preparation. Rotisserie chicken works well.
  • Frozen veggies can be customized—peas, carrots, and corn complement the flavors nicely, but you can add green beans or mushrooms if desired.
  • The cheese is optional but adds a rich creaminess to the filling.
  • If you prefer a thicker filling, reduce the milk slightly or add a bit more flour when creating the roux.
  • To prevent soggy bottom crust, brush the pie dish with butter before laying the crust.
  • Letting the pie rest after baking helps the filling thicken and makes it easier to serve.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/easy-chicken-pot-pie-recipe/