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

Cheddar Chicken Potpie Recipe

Publisher Photo
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

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

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.

Directions

  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. 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

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.

Reviews for Cheddar Chicken Potpie

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!"

MY REVIEW
Reviewed Oct. 31, 2014

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

MY REVIEW
Reviewed Oct. 14, 2014

"Turned out perfect and everyone went back for seconds!"

MY REVIEW
Reviewed Oct. 6, 2014

"So Good! I cheated and used refrigerated pie crust... Still delicious!"

MY REVIEW
Reviewed Apr. 25, 2014

"Very good. My family loved it. Easy to make."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT