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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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(11-17) of 17 reviews

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Reviewed on Mar. 02, 2011 by Mike DuBord

My wife LOVED IT! Got me a lot of brownie points.

Reviewed on Jan. 07, 2011 by jmperez

Very yummy! However, it did taste a little bland so I added cream of chicken and cream of mushroom and it was awesome! My family loves it and requests it often.

Reviewed on Oct. 19, 2010 by Generals Queen

This was a HUGE hit, my husband wanted me to make it the next day! I did change a few things, when I cooked the chicken, I added a few spices (we like heat) such as cayenne pepper, zesty pepper medley, as well as crushed chillies and Montreal chicken spice. Other then that I left everything the same. Thanks for the recipe I will be making it again soon

Reviewed on Mar. 13, 2010 by cafritz

based on downundercanadian's response, I bumped the chicken seasoning up to 1/2tsp. and for salt and pepper I used 1/2 tsp salt and 1/4 tsp white pepper. It wasn't bland at all. The family loved it.

Reviewed on Nov. 06, 2009 by downundercanadian

Very yummy but a little bland.

Reviewed on Oct. 04, 2009 by JWaltermire

Have made it quite a bit. Absolutely delicious!

Reviewed on Feb. 09, 2008 by Fran33

Thanks, printed this and will definitely try this recipe. thanks again.

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