Cheesy Chicken Pot Pie Recipe

Name: Cheesy Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 stick unsalted butter, cut into cubes; Kosher salt; 3 to 4 tablespoons cold water; 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 3 large carrots, cut into chunks; 1 baking potato, peeled and cut into chunks; Kosher salt; Freshly ground black pepper; 1/4 cup all-purpose flour; 3 cups chicken stock or low-sodium broth; 2 cups shredded rotisserie chicken; 2 cups shredded cheddar cheese

Servings: persons

1 1/4 cups all-purpose flour
1 stick unsalted butter, cut into cubes
Kosher salt
3 to 4 tablespoons cold water
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
2 cups shredded cheddar cheese

1
Make the crust In a bowl, blend together the flour, butter and 1/2 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps.
2
Using a fork, stir in 3 tablespoons of the water.
3
Squeeze a handful of the dough, if it is still crumbly, stir in the remaining 1 tablespoon water.
4
Gather the dough into a ball, then form it into a disk and wrap it in plastic wrap.
5
Chill the dough at least 1 hour.
6
On a floured work surface with a floured rolling pin.
7
roll the dough out into an 8-to 9-inch round.
8
Trim the dough into a circle.
9
Chill the dough until ready to use.
10
Preheat the oven to 400F.
11
Make the filling In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper.
12
Cook, stirring occasionally, until golden, 8 to 10 minutes.
13
Stir in the flour and cook, until incorporated, about 2 minutes.
14
Pour in the stock and bring to a boil, then stir in the chicken.
15
Season the filling with salt and pepper to taste.
16
Place the filling in a 3-quart baking dish and sprinkle with 11/2 cups of the cheese.
17
Place the pastry dough over the baking dish and sprinkle with the remaining 1/2 cup cheese.
18
Bake the pot pie until the filling is bubbling and the pastry is golden, 20 to 25 minutes.

1327

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 stick unsalted butter, cut into cubes, Kosher salt, 3 to 4 tablespoons cold water, and more.

Yes, Cheesy 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.

That's it — enjoy your meal!

Cheesy Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions