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Cheddar Chicken Potpie

 Cheddar Chicken Potpie
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
6 ServingsPrep: 30 min. Bake: 40 min.


  • 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


  • 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

2 of 2

Cheddar Chicken Potpie (continued)

Directions (continued)

  • 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.