Chicken Pot Pie
Indulge in a comforting chicken pot pie that’s bursting with flavor! Tender pieces of seasoned chicken mingle with sweet corn and zesty olives, all enveloped in a buttery, flaky crust. This delightful dish is perfect for cozy dinners and is sure to warm your heart with every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- corn (240 ml)
- garlic
🥩Meat & Seafood(1)
- chicken (454 g)
🥛Dairy & Eggs(3)
- cream cheese (240 ml)
- egg yolk
- mozzarella cheese (240 ml)
🫙Pantry Staples(1)
- flour (250 g)
🧂Spices & Seasonings(2)
- salt
- sazon seasoning
🍯Sauces & Condiments(1)
- olives (120 ml)
📦Other(2)
- colorau
- margarine (120 ml)
Nutrition (per serving)
Calories
773
Protein
36g
Carbs
49g
Fat
53g
👨🍳 Instructions
- 1
Cook the chicken and shred it.
- 2
Season the chicken with salt, sazón, garlic, and colorau.
- 3
Prepare a creamy filling with the shredded chicken, corn, olives, and cream cheese.
- 4
Make the dough using flour and margarine, and do not knead it.
- 5
Shape the dough in a baking dish, fill it with the creamy chicken mixture, and add mozzarella on top.
- 6
Cover with more dough, decorate as desired, and brush with egg yolk.
- 7
Bake until golden brown.
💡 Pro Tips
- ✓Cream the margarine and flour together at a 1:1.5 ratio (e.g., 100g margarine to 150g flour) without kneading to create a tender crust; kneading develops gluten networks that toughen pastry, while creaming keeps fat coated around flour particles for flakiness.technique1:1.5 margarine-to-flour ratio
- ✓Heat your cream cheese filling to 160-165°F before assembly so it's pourable and won't cause the bottom crust to become soggy from steam release during baking.timing160-165°F filling temperature
- ✓Brush only the top dough layer with egg yolk diluted 1:1 with water (not whole egg) because the yolk's lecithin creates a thinner, more even golden-brown glaze than whole egg, which proteins set too quickly and look patchy.ingredient1:1 egg yolk-to-water ratio
- ✓Bake at 375°F for 28-32 minutes; margarine has a lower melting point (90-95°F) than butter, so higher heat prevents a greasy, pale crust by evaporating moisture faster while the crust sets.equipment375°F for 28-32 minutes
- ✓Let the finished pie rest 10-12 minutes before cutting so the cream cheese filling sets to 140-145°F internally; cutting too early causes filling to flow out as it's still fluid above 150°F.timing10-12 minutes rest; 140-145°F internal
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Pot Pie
Indulge in a comforting chicken pot pie that’s bursting with flavor! Tender pieces of seasoned chicken mingle with sweet corn and zesty olives, all enveloped in a buttery, flaky crust. This delightful dish is perfect for cozy dinners and is sure to warm your heart with every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- corn (240 ml)
- garlic
🥩Meat & Seafood(1)
- chicken (454 g)
🥛Dairy & Eggs(3)
- cream cheese (240 ml)
- egg yolk
- mozzarella cheese (240 ml)
🫙Pantry Staples(1)
- flour (250 g)
🧂Spices & Seasonings(2)
- salt
- sazon seasoning
🍯Sauces & Condiments(1)
- olives (120 ml)
📦Other(2)
- colorau
- margarine (120 ml)
Nutrition (per serving)
Calories
773
Protein
36g
Carbs
49g
Fat
53g
👨🍳 Instructions
- 1
Cook the chicken and shred it.
- 2
Season the chicken with salt, sazón, garlic, and colorau.
- 3
Prepare a creamy filling with the shredded chicken, corn, olives, and cream cheese.
- 4
Make the dough using flour and margarine, and do not knead it.
- 5
Shape the dough in a baking dish, fill it with the creamy chicken mixture, and add mozzarella on top.
- 6
Cover with more dough, decorate as desired, and brush with egg yolk.
- 7
Bake until golden brown.
💡 Pro Tips
- ✓Cream the margarine and flour together at a 1:1.5 ratio (e.g., 100g margarine to 150g flour) without kneading to create a tender crust; kneading develops gluten networks that toughen pastry, while creaming keeps fat coated around flour particles for flakiness.technique1:1.5 margarine-to-flour ratio
- ✓Heat your cream cheese filling to 160-165°F before assembly so it's pourable and won't cause the bottom crust to become soggy from steam release during baking.timing160-165°F filling temperature
- ✓Brush only the top dough layer with egg yolk diluted 1:1 with water (not whole egg) because the yolk's lecithin creates a thinner, more even golden-brown glaze than whole egg, which proteins set too quickly and look patchy.ingredient1:1 egg yolk-to-water ratio
- ✓Bake at 375°F for 28-32 minutes; margarine has a lower melting point (90-95°F) than butter, so higher heat prevents a greasy, pale crust by evaporating moisture faster while the crust sets.equipment375°F for 28-32 minutes
- ✓Let the finished pie rest 10-12 minutes before cutting so the cream cheese filling sets to 140-145°F internally; cutting too early causes filling to flow out as it's still fluid above 150°F.timing10-12 minutes rest; 140-145°F internal