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

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 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.


  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.

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Reviewed Apr. 25, 2014

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

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.

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.

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.

Reviewed Mar. 13, 2014

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

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