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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


  • 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


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

Reviews for Cheddar Chicken Potpie

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[email protected] User ID: 5651791 243171
Reviewed Feb. 3, 2016

"Very tasty"

[email protected] 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."

[email protected] 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!"

mkaskela User ID: 6061564 26215
Reviewed Oct. 14, 2014

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

deblese User ID: 7686974 36848
Reviewed Oct. 6, 2014

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

TheresaAPuckett User ID: 7613162 36650
Reviewed Apr. 25, 2014

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

BarbieVA User ID: 3388747 12108
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."

maryannet User ID: 1456288 12682
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."

cwbuff2 User ID: 5946195 13245
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."

pfromatlanta User ID: 5490397 36641
Reviewed Mar. 13, 2014

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

lauraber User ID: 5795227 36580
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."

knollbrookcook User ID: 4057123 26163
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!!!"

jhealey73 User ID: 4407235 12675
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."

rodpauley User ID: 4736000 26159
Reviewed Jan. 12, 2014

"Very good!"

SuSey22 User ID: 1214956 36576
Reviewed Jan. 4, 2014

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

weebles01 User ID: 1103491 26762
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"

BamaChic83 User ID: 7446007 34731
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! !!"

kmpag4 User ID: 3181495 201312
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"

Babylou1 User ID: 2556754 12105
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."

JkayC User ID: 5673362 36526
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)."

mooseyard User ID: 4551008 19419
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"

tny User ID: 5996421 12077
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 .."

testuser120 User ID: 7401715 13242
Reviewed Oct. 25, 2013

"This is nice."

evillar86 User ID: 2233266 12103
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!"

John Deere Lady User ID: 6994772 38093
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."

libraryfan31 User ID: 6926361 19415
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."

GoofyAmy User ID: 6643983 12102
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>"

TexasCookie User ID: 4277703 12070
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."

allaboutcookies86 User ID: 4740624 201311
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!"

mamasan83 User ID: 5537292 9093
Reviewed Sep. 29, 2011

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

dbljdblk User ID: 6197065 12076
Reviewed Sep. 28, 2011

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

iamyoung User ID: 5317882 36524
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."

Kristihuggs User ID: 1287937 34729
Reviewed Jun. 22, 2011

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

Kristihuggs User ID: 1287937 34728
Reviewed Jun. 22, 2011

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

Mike DuBord User ID: 5853116 12674
Reviewed Mar. 2, 2011

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

jmperez User ID: 4834494 38092
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."

Generals Queen User ID: 5240589 201310
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"

cafritz User ID: 1148899 26743
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."

downundercanadian User ID: 4302163 12069
Reviewed Nov. 6, 2009

"Very yummy but a little bland."

JWaltermire User ID: 3865091 201309
Reviewed Oct. 4, 2009

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

Fran33 User ID: 300504 13228
Reviewed Feb. 9, 2008

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

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