Cheddar Chicken Pot Pie Recipe

Name: Cheddar Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup all-purpose flour; 1/2 teaspoon salt; 5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces; 3 tablespoons cold water; Filling; 1 1/2 cups chicken broth; 2 cups peeled cubed potatoes; 1 cup sliced carrot; 1/2 cup sliced celery; 1/2 cup chopped onion; 1/4 cup all-purpose flour; 1 1/2 cups milk; 2 cups shredded sharp cheddar cheese; 4 cups diced cooked chicken; 1/4 teaspoon poultry seasoning; salt and pepper

Servings: persons

Crust
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces
3 tablespoons cold water
Filling
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced cooked chicken
1/4 teaspoon poultry seasoning
salt and pepper

1
For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
2
Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
3
For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
4
Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
5
Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
6
Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
7
On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.

1223

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 1 cup all-purpose flour, 1/2 teaspoon salt, 5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces, and more.

Yes, Cheddar Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar Chicken Pot Pie

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