Description

Classic and comforting, the Cheddar Chicken Pot Pie is a creamy, hearty meal with tender chicken pieces, mixed vegetables, and a velvety cheddar cheese sauce. Encased in a flaky, buttery pastry crust, the cheese sauce adds richness and depth to the dish, while the chicken and vegetables provide a satisfying bite. This pot pie is simple yet flavorful, offering the perfect balance of creamy filling and crisp crust in every slice. It’s a warm, delicious comfort food that’s perfect for cozy dinners or feeding a crowd.

Ingredients

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For the Filling:

2 tablespoons olive oil or butter: For sautéing the vegetables and adding richness to the filling.
1 medium onion, chopped: Provides a sweet and savory base flavor for the filling.
2 cloves garlic, minced: For extra flavor and depth.
2 medium carrots, peeled and diced: Adds color and sweetness.
2 celery stalks, diced: Complements the carrots and adds texture.
2 cups cooked chicken, diced or shredded: Leftover rotisserie chicken, chicken breasts, or turkey will work perfectly.
1 ½ cups frozen peas: For added color and texture.
1 cup chicken broth: Adds flavor and helps create the creamy sauce.
1 ¼ cups whole milk: For a rich and creamy consistency.
½ cup shredded sharp cheddar cheese: The key ingredient for the cheesy twist.
3 tablespoons flour: For thickening the filling and creating a smooth, creamy sauce.
1 teaspoon dried thyme: Adds a fragrant herbal note to the filling.
Salt and pepper to taste: Essential for seasoning and enhancing the flavors.

For the Crust:

1 package refrigerated pie crusts (or homemade crust if preferred): For convenience and ease, store-bought crusts are great, but homemade crusts add an extra layer of flavor.
1 tablespoon butter, melted: For brushing on top of the crust before baking, giving it a golden, crispy finish.

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Instructions

STEP 1: PREPARE THE FILLING

Start by heating the olive oil or butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery to the pan and sauté for 5-7 minutes until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

STEP 2: MAKE THE SAUCE

Once the vegetables are softened, sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken broth while stirring to avoid any lumps. Add the milk and bring the mixture to a simmer, stirring frequently until it thickens into a creamy sauce. This usually takes about 3-5 minutes.

STEP 3: ADD THE CHICKEN AND CHEESE

Once the sauce has thickened, add the diced or shredded chicken and frozen peas. Stir everything together, ensuring the chicken and peas are evenly distributed. Now it’s time to add the star ingredient: the cheddar cheese! Stir in the shredded cheddar cheese until it melts into the sauce, making the filling extra creamy and cheesy. Season the mixture with dried thyme, salt, and pepper to taste. Remove the skillet from the heat and set it aside.

STEP 4: ASSEMBLE THE POTPIE

Preheat your oven to 400°F (200°C). Roll out one of the pie crusts and fit it into a 9-inch pie dish or a shallow, oven-safe baking dish. Press the crust into the edges and trim off any excess dough. Pour the chicken filling into the crust, spreading it out evenly.

Roll out the second pie crust and place it over the top of the filling. Pinch the edges of the crust together to seal the pie, then use a knife to make a few slits in the top to allow steam to escape while baking. If you want a golden, crispy top, brush the crust with melted butter.

STEP 5: BAKE

Place the assembled potpie on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.

STEP 6: REST AND SERVE

Once the potpie is out of the oven, let it rest for 5-10 minutes before cutting into it. This allows the filling to set and makes it easier to slice. Serve the potpie warm, garnished with fresh herbs like parsley or thyme for a pop of color and flavor.

Prep Time: 30 minutes
Cook Time: 45 minutes

Nutrition

Calories: 450 kcal
Fat: 22g
Carbohydrates: 38g
Protein: 35g