I tried since I adore cheese and discovered that this cheesy chicken pot pie is the best meat pie I’ve ever had! Any leftover chicken or turkey can be used in this recipe. It typically serves six people.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ½ cups chicken stock
- 1 cup cooked, shredded chicken meat
- ¾ cup green peas
- ⅓ cup diced celery
- ⅓ cup diced carrots
- 1 ½ cups shredded Cheddar cheese
- 2 tablespoons cornstarch
- ¼ cup milk
- 1 recipe pastry for a 9 inch double crust pie
Instructions
- In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat the oven to 325 degrees F (175 degrees C).
- Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 9 g |
| Sodium | 579 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe a few times and me and my family really enjoy it. There’s always leftovers and that’s tasty too. My family is vegetarian so we substitute the chicken and it comes out really tasty
This is a really good recipe. I wanted a more substantial meal, so instead of 1 cup of meat, I doubled the meat to 2 cups for just the one pie. Also, I did not do the one-hour cooling step for the filling. In reading other double crusted meat pie recipes, none of them needed the filling to be cooled, so I decided it wasn’t necessary for this recipe. I did not cool the filling, and everything turned out fine. Before adding the top crust, I added some fresh ground black pepper and a little salt. Lastly, I agree with the recipe author: the added cheese really makes this recipe delicious!
Add corn
Needs to cook at higher temp than 325. Crust was barely cooked. And definitely add seasoning!
This was my 1st pot pie, so I was a bit nervous. I appreciated very much the comments of others that made it. I added salt, pepper and poultry seasoning. Like others suggested I added more chicken & vegs. My wife and I loved it.
I made this using leftovers – chopped pork loin, scalloped potatoes, peas & carrots, chicken gravy, plus about 1/2 cup of the suggested cheese sprinkled on top of the filling. Didn’t need to add any seasonings because the leftovers were already well seasoned. Used two prepared pie crusts that I brushed with half and half cream. Baked it at 375° for 45 minutes. Served it with a gob of sour cream and cranberry sauce. So good! And, it can be made up in the morning and refrigerated until later in the day. Great way to use up leftovers. Never comes out the same way twice.
I love this pie. I add a bag of simply potatoes or frozen hash browns and presto, a complete dinner.
This is a favorite of mine. My first time trying it, I learned not to use a premade pie crust in it’s little tin foil pan and try to put it directly on the oven rack. Always use a cookie sheet as those tin foil pie crust pans are flimsy with all of the ingredients that go into this!
This was really good! I made this just as listed except I added more vegetables. Used only a top crust. Leftovers were just as good the next day.
I just added some salt, pepper, onion, and corn. It was delicious! Made one for my step-daughter, also, and they loved it!
easy to prepare and very tasty! i used refrigerated crescent rolls for top and bottom
Made this for dinner and it was delish!! Ended up having to make crust from scratch (I used Grandma Ruth’s recipe from this site) and we loved it. I cleaned out my fridge and used more veggies and hence added more stock and used about 1 cup milk. I heeded reviews and beefed up flavor with thyme, sherry, garlic, onions and salt pepper. As per recipe, I cooked all and adjusted cornstarch up a tad. It thickened nicely. I baked @ 375 for about 40 min. Beautiful. This one is a keeper!!
I doubled the chicken and upped the quantity of everything but the liquids. Added salt, pepper and garlic powder. Like another review did, I didn’t use a crust on the bottom and laid a puff pastry sheet on top. Baked at 400 for 30 min. Turned out perfectly. Just delicious!
VERY bland. Needs salt for sure. And add any other spices you like to add some flavour.
this recipe was so easy and tasted great.
Like the other reviews this is a very good base. I add garlic, parsley,salt,pepper and diced potatoes. I was looking for a pot pie that did not use canned soup and I found it. Will use this again. Thanks for the post.
I will definitely make it again. My husband doesn’t like peas so I didn’t add those. I kept everything else the same. Very Good and easy to make.
I altered it quite a bit. I boiled chicken breasts and cut into chunks. I used cream of chicken, cream of celery, and canned mixed veggies seasoned with salt, garlic powder, minced onion, and black pepper. In a large mixing bowl, I mixed all ingredients, generously added shredded sharp cheddar cheese, stirred in chicken seasoning, then folded in the chicken chunks. My family enjoyed every bit of it!
Yummy! Of course I made it my way. Isn’t that the point? I used frozen mixed vegi’s and fresh celery. I used 1.5 cups of medium white cheddar cheese and an additional half a cup of Trader Joes three cheese shaved cheese that I had left over from a lasagna I made. I did not let the mixture cool for an hour and it worked fine. I also added an egg white brushing across the top to make the crust flakey. Next time I will add mushrooms.
it’s really yummy and the filling tastes like a macaroni soup my mom makes because the filling has the exact ingredients of the macaroni soup except for the cheese and my family also loved it the time a made it again my siblings can’t wait to eat it again and the second time I made it I made mini chicken pies
This was delish! We really enjoyed this cheesy version chicken pot pie! I would definitely make this again! Had to bake at 375*degrees for an hour. We thought this was fantastic!