Step 1: Prepare the Filling

1. Preheat oven to 400°F (200°C). Grease a 7×11” baking dish (or 9” round pie dish for a taller pie) with butter.
2. Heat olive oil and butter in a pan over medium heat.
3. Add chopped onion and sauté until translucent. Stir in garlic and chicken stock cubes, cooking for 1 minute.
4. Sprinkle in flour, then slowly pour in milk, stirring continuously. Add salt, pepper, chili flakes, and oregano.
5. Cook until the mixture thickens and starts to bubble.
6. Turn off the heat and stir in shredded chicken, mixed vegetables, and mozzarella (if using).
7. Adjust seasoning and consistency—add more milk if needed.

Step 2: Assemble the Pie

8. If using a bottom crust, press it into the pie dish. Otherwise, pour the filling directly into the dish.
9. Cut the remaining pie crust into 2” squares and arrange them over the filling, leaving small gaps for steam to escape.
10. In a small bowl, whisk egg yolk and milk. Brush the crust with egg wash.

Step 3: Bake

11. Bake for 30-40 minutes until the crust is golden and crispy.
12. If the crust browns too quickly, cover with aluminum foil.
13. Let cool slightly before serving. Enjoy while warm!