cheesy chicken pot pie recipe

Written BySheba G Updated On
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The Best cheesy chicken pot pie recipe

I’m so glad you’re here for my cheesy chicken pot pie recipe. I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of tender chicken, creamy sauce, and flaky crust is just perfect.

I love that this recipe is a classic comfort food that never goes out of style. It’s the kind of dish that’s perfect for a weeknight dinner or a special occasion. Plus, it’s surprisingly easy to make and can be adapted to suit any tastes.

My kids love helping me in the kitchen, especially when we get to make the crust from scratch. They love getting their hands dirty and watching the dough come together. As for me, I love the process of layering flavors and textures in this dish.

It’s all about balance and harmony, you know? A good pot pie should have a mix of savory and sweet elements that complement each other without overpowering the chicken. And let’s not forget about the cheese – it adds this richness and depth that takes it to the next level.

My family has always been a bit picky about their food, but they never complain when I serve up this pot pie. In fact, they often request it for special occasions like birthdays and holidays.

Cheesy Chicken Pot Pie

4.7 from 1779 votes

A comforting and flavorful pot pie filled with tender chicken, mixed vegetables, and a creamy, cheesy sauce. The perfect dish for a cozy dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cubed
6-8 tbsp ice-cold water

For the Filling

2 cups cooked chicken, shredded
2 cups mixed vegetables (carrots, peas, and corn)
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
2 cups chicken broth
1 cup milk
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6In a saucepan, melt 2 tablespoons of butter over medium heat.
7Add the chopped onion and minced garlic, sautéing until the onions are translucent and the garlic is fragrant.
8Stir in the flour to make a roux, cooking for 1-2 minutes until lightly golden.
9Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps.
10Bring the mixture to a simmer, then reduce the heat to low and let it thicken for 5 minutes.
11Stir in the shredded cheese until melted and smooth.
12Season with salt, black pepper, thyme, and rosemary.
13Remove from heat and set aside.
14In a large bowl, combine the shredded chicken, mixed vegetables, and the cheese sauce.
15Mix well to ensure all ingredients are evenly coated.
16On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
17Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
18Spoon the chicken and vegetable mixture into the pie crust, spreading it evenly.
19Roll out the remaining dough to create the top crust.
20Place the top crust over the filling, sealing the edges by crimping with a fork or your fingers.
21Cut a few slits in the top crust to allow steam to escape.
22Place the pie dish on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
23Allow the pot pie to cool for 10 minutes before serving.

🔧Equipment

Mixing bowl
Baking dish
Oven
Rolling pin
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegetarian version, replace the chicken with cooked chickpeas or tofu.

Watch Video Of How Cheesy Chicken Pot Pie Works

This cheesy chicken pot pie is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

The leftovers are just as delicious as the freshly baked pie, so feel free to store them in an airtight container for up to three days or freeze them for later.

Reheating is simple: just pop it in the oven at 350°F (180°C) until warm throughout.

❓ Frequently Asked Questions About Cheesy Chicken Pot Pie

What type of cheese is best for this recipe?

I like to use a combination of cheddar and parmesan for this recipe – it gives it a nice balance of sharpness and creaminess.

Can I make this recipe in advance?

Yes, you can make the filling and crust separately up to a day in advance, but be sure to assemble and bake it just before serving.

Do I need to use frozen chicken for this recipe?

No, you can use fresh or frozen chicken for this recipe – just thaw it first if using frozen.

How do I prevent the crust from getting too brown?

To prevent overbrowning, brush the crust with some melted butter before baking – it’ll help keep it golden without burning.

Can I use store-bought puff pastry instead of making my own crust?

Of course! Store-bought puff pastry is a great option if you’re short on time or prefer not to make your own crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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