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Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie Recipe photo by Taste of Home

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Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder.

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Cheddar Chicken Potpie Recipe

Prep: 30 min. Bake: 40 min.

Yield: 6 Servings

30 40 70

Ingredients

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste

Directions

For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.

Originally published as Cheddar Chicken PotPie in Country Woman September/October 1991, p33

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Reviews for Cheddar Chicken Potpie

Cheddar Chicken Potpie

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Reviewed on Jan. 11, 2013 by John Deere Lady

The addition of cheese enhances the taste so much plus using fresh veggies makes this recipe so good! Very time consuming, but well worth it. The recipe makes a huge pot pie or two large ones. When I made it the second time, I used half & half and chicken broth in place of the milk and it still tasted wonderful. This is my favorite pot pie recipe--it's a keeper.

Reviewed on Dec. 04, 2012 by libraryfan31

We both loved this recipe! I tweaked it just a little bit, adding extra pepper (we both love pepper) and extra sharp cheddar cheese. I made two small potpies out of the recipe and froze one.

Reviewed on Apr. 15, 2012 by GoofyAmy

<p>This recipe is awesome however, I changed a few things and added some frozen peas and green beans. I used my own pie crust recipe, used organic whole milk, tapioca starch instead of flour, and sea salt instead regular, I used my 1-cup chopper to chop my celery and onion into being more minced then chopped. I also reduce cooking time to 350 for and hour. All and all this is a wonderful recipe I am so glad I found it.</p>

Reviewed on Oct. 23, 2011 by TexasCookie

This is a delicious variation on Chicken Pot Pie. We did use our own pastry recipe but the filling was simple to make and a nice change.

Reviewed on Oct. 04, 2011 by allaboutcookies86

A little time consuming to make, but it isn't bad. It reminds me of something my grandmother would have made. I added a lot more spices to it so it had more flavor, but overall pretty good! Next time I may just eat it as a stew or soup. Thank you for the idea!

Reviewed on Sep. 29, 2011 by mamasan83

This was oh so yummy! The filling would be good as just a soup as the author stated.

Reviewed on Sep. 28, 2011 by dbljdblk

Next time I will omit the poultry seasoning, it was too strong and very noticable.

Reviewed on Jul. 31, 2011 by iamyoung

Everyone loved it, except for the celery. I used someone else's idea and tried the puff pastry for the crust. Should have decreased the cooking time slightly.

Reviewed on Jun. 22, 2011 by Kristihuggs

Great dish. I used turkey instead of chicken & a puff pastry and it was delicious!

Reviewed on Jun. 22, 2011 by Kristihuggs

Great dish. I used turkey instead of chicken and it was delicious!

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