Easy Chicken Pot Pie - BAKE WITH ZOHA (2024)

This Easy Chicken Pot Pie comes together with just 20 minutes of work, and is perfect for lazy cooks or people short on time. It is a fuss free, simplified recipe which cuts down the time and effort while still delivering in the flavor and texture departments: a rich, creamy and comforting pie with a crispy golden crust. It is one of my go-to recipes when I want a comfort meal or am hosting friends, and I hope you give it a shot too.

WHAT IS CHICKEN POT PIE?

Chicken pot pie is a savory pie with a creamy filling made with chicken, vegetables, and a roux made of flour and butter. It often also contains chicken stock. The pie is made and served in a pot or deep pan, hence the name, with layers of crispy butter pastry on the bottom and top. It is a popular comfort meal typically served in winters.

HOW TO MAKE EASY CHICKEN POT PIE

Here's a quick video tutorial for this easy chicken pot pie:

This recipe is incredibly easy and fuss free. There are 3 main steps:

1. Prepare the filling. To keep things quick, this filling uses chicken stock cubes instead of actual stock, pre-shredded chicken (boiled or rotisserie), and frozen veggies which do not need to be defrosted. You have to sautee onion in butter and oil until golden, then add garlic and chicken cubes and lightly toast. Follow this with flour and milk to make a roux. Add the seasonings, then turn off the heat and add the chicken and veggies. Optionally, you can also add a little shredded mozzarella cheese. It takes only about 10 minutes!
2. Assemble. All we need is the filling and pre-made pie crust. If you want, you can lay down a layer of crust on the bottom of your pan, but you can also skip that to save time. Simply add the filling to the pan and top off with the pie crust. It can be in one sheet (but make sure to create an opening for steam to escape), or you can cut the pastry in small squares and arrange them on top for a more beautiful look.
3. Bake. Brush egg wash on top of the crust so it develops a golden crust, and bake!

And with that, you're ready to dive in and enjoy.

BEST CRUST FOR CHICKEN POT PIE

There are two main types of crust / pastry used for chicken pot pie:

1. Short-crust pastry (also called butter crust, pie crust, and butter pastry). This is the classic pie crust made with flour, salt, cold butter and water. It is crispy and flakey while also being quite sturdy. This is the pastry I recommend using for chicken pot pie. You can easily find it in the frozen section of grocery stores and it usually comes in circular sheets. You can also make it at home easily
2. Puff pastry. This is a laminated pastry made with layers of dough and butter, and it puffs up when baked. Although puff pastry looks great, I find it to be less suitable for chicken pot pie, because it gets moist and loses its crispiness more easily than short-crust pastry. It is also much harder to make if you're unable to find it in a store!

VARIATIONS FOR POT PIE FILLING

Once you understand the basics of pot pie, it is very easy to customize the filling to your liking. Here are a few ways you can make the filling your own:

• Replace milk with chicken stock, and add a little cream, for a more nutritious and less heavy filling
• Replace the shredded chicken with sautéed mushroom for a vegetarian version
• Use freshly chopped vegetables instead of frozen - the most common combination is onion, celery and carrots. You just need to sauté all the veggies along with the onions first before adding the remaining ingredients
• Use a different mix of frozen veggies. Some people also like to add potato to pot pie, although for some reason I am not a fan!

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