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Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie Recipe

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. YIELD: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

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 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.

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

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MY REVIEW
Reviewed Feb. 3, 2016

"Very tasty"

MY REVIEW
Reviewed Jan. 12, 2016

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

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 9, 2015

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

MY REVIEW
Reviewed Jan. 21, 2015

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

MY REVIEW
Reviewed Dec. 4, 2014

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

MY REVIEW
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."

MY REVIEW
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."

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."

MY REVIEW
Reviewed Mar. 31, 2014

"Very good. I used a store bought crust, never been good at making my own. Also added peas. Otherwise, followed the recipe. Makes a huge pie! Will try the puff pastry next time. Hubby liked it. A keeper."

MY REVIEW
Reviewed Mar. 30, 2014

"This is like the chicken pot pie that I am making for dinner. Cheese sounds good but I am leaving it out of the dish. To make sauce I melt butter then stir in flour than add broth and milk. stirring until thick."

MY REVIEW
Reviewed Mar. 30, 2014

"Definitely a superior pot pie, and I have tried many. I took the advice of previous reviewers and added peas and broccoli florets. Also, I used a rectangular pan, rolled out puff pastry to fit and laid it directly on top of the ingredients, which was better than trying to fit it over the top of the dish which left too much room between the crust and the pie. Next time, or whenever I have the time, I will try it with the from-scratch crust given in the recipe."

MY REVIEW
Reviewed Mar. 13, 2014

"This pot pie is so yummy cause it has cheese in it. Yummy. I will def make this one again."

MY REVIEW
Reviewed Mar. 7, 2014

"I have shared this with all of my friends! Add peas, beans or cauliflower! YUM I am not very good at crust so I used crescent rolls instead."

MY REVIEW
Reviewed Feb. 12, 2014

"Have made this pot pie twice now. Once with leftover cooked pork and once with chicken. It was very good. The only thing different I had to do was add a couple more tablespoons of water to the pastry. It would not stick together with just 3 tbsp. Also, I used only 1 cup of milk and added a 1/2 cup of broth to make 1 1/2 c. This made a 9 x13 dish full. Delicious!!!"

MY REVIEW
Reviewed Jan. 27, 2014

"Best pot pie recipe. The cheese is not overpowering, but just gives a boost of flavor where some pot pies are kind of blah. I used a pre-made pie crust and it was great."

MY REVIEW
Reviewed Jan. 12, 2014

"Very good!"

MY REVIEW
Reviewed Jan. 4, 2014

"My family loved this recipe..so perfect for a cold night, comfort food at its finest! We loved the crust & creamy cheesey sauce!"

MY REVIEW
Reviewed Dec. 5, 2013

"This is going to be a new favorite for leftovers. We have also used leftover Turkey from a big holiday. My Family requests this"

MY REVIEW
Reviewed Nov. 3, 2013

"Made this tonight. It is awesome!!! My family loved it. Tje only thing I might do differently next time is add peas. Other than that this will absolutely be a regular meal at my house. :-) Thanks so much for sharing Sandra! !!"

MY REVIEW
Reviewed Oct. 30, 2013

"Wonderful recipe ! ! Love the cheesy flavor. I tweeked with cream of chicken soup & a few kinds of cheese. I made up the filling and used individual 5 inch pie pans. Used Crescent rolls instead of the pie crust and everybody loved it. Had just enough for lunch for my husband and me the next day. Thank you"

MY REVIEW
Reviewed Oct. 29, 2013

"Excellent recipe for a cold night. We loved the cheese in the sauce. I also used Philsbury dough to cut down the time and it worked well. I cooked at 425 for 10 minutes than dropped the heat to about 215 for 40 minutes. It was great. My husband thought it needed a bit more spice-I just used the poultry seasoning and salt/pepper but that's easy to adjust. I will make this again for sure."

MY REVIEW
Reviewed Oct. 27, 2013

"Delicious recipe. I used a thawed pie crust for the top of the pot pie. Worked out great. Also added a few extra seasonings (thyme, basil & oregano)."

MY REVIEW
Reviewed Oct. 26, 2013

"Just made a minor change (used a Pillsbury crescent dough for the top - cutback on temp 350* for 25 - 30 min.) Was a nice warm treat for my husband after he came home from a 12 hr. day of driving. We both absolutely loved it and he ask for a second big helping. Quick, Easy and Great Taste...Thanks"

MY REVIEW
tny
Reviewed Oct. 25, 2013

"My husband would eat this he's not a veggi man..but potatoes/ celery/onion/green beans would be fine..just no carrots or peas .."

MY REVIEW
Reviewed Oct. 25, 2013

"This is nice."

MY REVIEW
Reviewed Oct. 10, 2013

"Love this pot pie! The addition of cheddar brings out so much flavor in the dish. I also add corn and red pepper to it. Amazing!"

MY REVIEW
Reviewed Jan. 11, 2013

"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."

MY REVIEW
Reviewed Dec. 4, 2012

"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."

MY REVIEW
Reviewed Apr. 15, 2012

"<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>"

MY REVIEW
Reviewed Oct. 23, 2011

"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."

MY REVIEW
Reviewed Oct. 4, 2011

"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!"

MY REVIEW
Reviewed Sep. 29, 2011

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

MY REVIEW
Reviewed Sep. 28, 2011

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

MY REVIEW
Reviewed Jul. 31, 2011

"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."

MY REVIEW
Reviewed Jun. 22, 2011

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

MY REVIEW
Reviewed Jun. 22, 2011

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

MY REVIEW
Reviewed Mar. 2, 2011

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

MY REVIEW
Reviewed Jan. 7, 2011

"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."

MY REVIEW
Reviewed Oct. 19, 2010

"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"

MY REVIEW
Reviewed Mar. 13, 2010

"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."

MY REVIEW
Reviewed Nov. 6, 2009

"Very yummy but a little bland."

MY REVIEW
Reviewed Oct. 4, 2009

"Have made it quite a bit. Absolutely delicious!"

MY REVIEW
Reviewed Feb. 9, 2008

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

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