cheesy chicken pot pie recipe

Written ByJenny Smyth Posted on
cheesy chicken pot pie recipe
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The Best cheesy chicken pot pie recipe

I’ve always been a fan of comfort food, and there’s nothing quite like a warm, flaky crust and a rich, cheesy filling to hit the spot. As a busy mom, I’m always on the lookout for recipes that are easy to make and can feed my family of five. This cheesy chicken pot pie recipe is one of my go-tos when I need something that’s both satisfying and straightforward.

It’s a classic dish that’s been around for centuries, but with a few tweaks to make it healthier and more convenient for modern families. As for where this dish comes from, it’s hard to pinpoint an exact origin. Chicken pot pie is a staple of British cuisine, but it’s also popular in other parts of Europe and North America.

The key technique behind making a great pot pie is in the crust – it needs to be flaky and buttery, but also sturdy enough to hold its own against the creamy filling. Now, let’s talk about the taste and feel of this dish. When you take your first bite, you’ll notice that the flavors are rich and deep, with notes of onion, garlic, and herbs from the chicken broth.

The cheese adds a creamy texture that complements the tender chicken perfectly. To make this recipe even more accessible, I’ve included some helpful tips below. First, use store-bought pie dough or puff pastry to save time on making your own crust from scratch.

Second, don’t be afraid to get creative with your fillings – add some diced veggies or cooked sausage to mix things up. And third, if you’re short on time or want an easier option, try using pre-cooked chicken or turkey instead of cooking it fresh.

Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie

4.7 from 836 votes

A comforting twist on the classic pot pie, this recipe features a creamy, cheesy filling of tender chicken and vegetables, all baked under a flaky, golden crust. Perfect for a cozy family dinner, it is rich, satisfying, and easy to prepare.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup whole milk
1 1/2 cups shredded sharp cheddar cheese
2 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots, thawed
1/2 teaspoon dried thyme
Salt and black pepper to taste

For the Crust

1 sheet refrigerated pie crust (or homemade for 9-inch pie)
1 large egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a large skillet over medium heat, melt the butter.
3Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
4Stir in the minced garlic and cook for 30 seconds until fragrant.
5Sprinkle the flour over the onion mixture and whisk continuously for 1 minute to form a roux.
6Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps.
7Cook for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
8Reduce the heat to low and add the shredded cheddar cheese, stirring until fully melted and smooth.
9Fold in the cooked chicken, peas and carrots, and dried thyme.
10Season with salt and pepper to taste.
11Remove from heat and set aside.
12Roll out the pie crust and gently press it into a 9-inch pie dish, allowing the edges to overhang slightly.
13Pour the chicken and cheese filling into the crust and spread evenly.
14Fold the overhanging dough inward over the filling, crimping the edges as desired.
15Brush the exposed crust with the beaten egg for a golden finish.
16Place the pie dish on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling around the edges.
17Let cool for 5 minutes before serving.

🔧Equipment

9-inch pie dish
Large skillet
Mixing bowl
Whisk
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 24g

📝Notes

For a quicker version, use a store-bought rotisserie chicken and frozen mixed vegetables. To prevent a soggy bottom crust, pre-bake the crust for 5 minutes before adding the filling.

Watch Video Of How Cheesy Chicken Pot Pie Works

This cheesy chicken pot pie recipe is perfect for any occasion – whether you’re looking for a hearty dinner solution or an impressive dish for your next family gathering.

To store leftovers safely after baking, let them cool completely before refrigerating them at 40°F (4°C) within two hours of cooking.

Reheating can be done using conventional oven at 350°F (180°C) for about 15 minutes until warmed through while serving hot with steamed vegetables.

❓ Frequently Asked Questions About Cheesy Chicken Pot Pie

Q: What kind of cheese should I use in this recipe?

I recommend using a combination of cheddar and Parmesan cheese for their sharp flavors and creamy textures.

Q: Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken in this recipe. Just thaw it first by leaving it in room temperature or by microwaving it according to package instructions.

Q: Do I have to make my own pie crust from scratch?

No, you can use store-bought pie dough or puff pastry as a substitute.

Q: Can I add other ingredients like vegetables or cooked meat?

Yes, feel free to get creative with your fillings! Some ideas include diced carrots, peas, onions, garlic powder, thyme leaves, diced ham or bacon bits.

Q: How long does this recipe keep in the fridge?

This recipe keeps well in an airtight container for up to 3 days in the fridge.

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