Cheddar Chicken Potpie Recipe
Cheddar Chicken Potpie Recipe photo by Taste of Home
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Cheddar Chicken Potpie Recipe

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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.) —Sandra Cothran, Ridgeland, South Carolina
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6 servings


  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 3 tablespoons cold water
  • 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

Nutritional Facts

1 piece: 603 calories, 31g fat (18g saturated fat), 161mg cholesterol, 902mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 42g protein.


  1. 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.
  2. For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
  3. 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.
  4. 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.
  5. Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.
Originally published as Cheddar Chicken PotPie in Country Woman September/October 1991, p33

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MY REVIEW User ID: 5651791 243171
Reviewed Feb. 3, 2016

"Very tasty"

MY REVIEW User ID: 3864962 241623
Reviewed Jan. 12, 2016

"Absolutely Delicious!!! It was full of flavor. The entire family loved this."

danielleylee User ID: 4484886 238785
Reviewed Dec. 5, 2015

"Awesome way to use leftover roasted chicken. I had already had the vegetables from the roast. Everyone liked it! I made it for my family who helped me get ready for Christmas this year."

laurenandmarci39 User ID: 8532651 232574
Reviewed Sep. 9, 2015

"Easy to make, husband and kids enjoyed. Made the recipe just as written above."

JKvigne User ID: 6814027 218511
Reviewed Jan. 21, 2015

"Delicious! Didn't change a thing, and it was great!"

Amy the Midwife User ID: 2816815 213945
Reviewed Dec. 4, 2014

"Everyone loved it. Added a bit more salt and some garlic."

MY REVIEW User ID: 7067112 12686
Reviewed Nov. 30, 2014

"If there were six stars, I would give it that! Delicious and there were no left overs at all. I used a Rotisserie chicken and played with different veggies since we are not big fans of celery. Looking forward to making it again."

rushing31 User ID: 8027877 38094
Reviewed Nov. 28, 2014

"My family really enjoyed this pot pie. Never had it witch cheese before but my family loves cheese so this looked great for the start. Good flavors."

CaspersLady User ID: 7747629 26810
Reviewed Nov. 22, 2014

"Love this one! I used mixed Veggies, a pre-made crust, and a Mexican blend of cheese, which is what I generally have in the house, but the result is stellar! Highly recommended for a cold day!"

hotfudgesundae User ID: 3463962 36894
Reviewed Oct. 31, 2014

"Delicious and full of veggies! I also added 1/2 bag of frozen peas. Will save this recipe for sure!"

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