Cheesy Chicken Pot Pie- your classic 2-crusted chicken pot pie with cheddar cheese added. If you’re a cheese lover, pot pie can only get better with cheese added.
Thick, Creamy, and Cheesy Filling
The from-scratch filling is full of diced chicken, onion, celery, carrots, red potatoes, and peas. If you don’t like any of the veggies, just leave them out. The potatoes will need to be boiled in some water to pre-cook them. There’s also garlic and poultry seasoning for flavor, plus one cup of shredded cheddar cheese which is just enough to add some cheese flavor without being overpowering.
The crust is my favorite part of pot pie so I love a 2 layer crust. NOTE: If you aren’t a big fan of pie crust, you can skip the crust on the bottom. For ease and convenience, I use refrigerated pie crusts, but you can make homemade pie crust. I like this Flaky Pie Crust Recipe.
Egg Wash For Browning
Just before popping the pot pie in the oven, brush it with egg. The egg plus a really hot oven creates a wonderfully golden crust on this pot pie that looks perfectly gorgeous.
Cheesy Chicken Pot Pie Recipe Tips
Have leftover Thanksgiving turkey? Use it in this recipe instead of chicken.
Instead of cheddar cheese, try adding 1/2 cup of Parmesan cheese to the filling.
Make Ahead and Storage
The filling can be made a day in advance and the pot pie can be assembled ahead of time. Leftovers will keep for 3 to 5 days. Can be frozen. Do NOT put the egg wash on before freezing. To bake a frozen pie, either let it thaw in the refrigerator overnight and proceed with the recipe as written or cover the frozen pot pie with foil and bake for 30 minutes and then remove the foil and bake another 30 minutes.
More Pot Pie Recipes
- Easy Chicken Pot Pie
- Ham Pot Pie
- Mini Chicken Pot Pies
- Inside-Out Chicken Pot Pie
- Chicken Pot Pie with Lattice Top
- Chicken Pot Pie Turnovers
- 1 cup quartered baby red potatoes
- 1/2 cup butter
- 1 cup diced yellow or sweet onion
- 3/4 cup sliced or diced carrots
- 1/3 cup finely diced celery
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups half-and-half
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 2 1/2 cups diced cooked chicken
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- 1 (box) refrigerated pie crusts
- 1 egg, lightly beaten
- Preheat oven to 400 degrees.
- Place potatoes in a small pot and cover with water. Bring to a boil and cook until fork tender, about 6 to 8 minutes. Drain and set aside.
- Melt butter over medium heat in a Dutch oven.Add onion, carrot, and celery and cook for 5 to 6 minutes, stirring frequently.
- Add garlic and flour and cook and stir for 1 minute.
- Gradually whisk in the broth and half-and-half. Add salt, pepper, and poultry seasoning. Bring to a simmer. Simmer for 2 to 3 minutes to thicken.
- Stir in chicken, peas, and potatoes. Add cheese and stir in until melted. Remove from heat. Check for seasoning and add more salt if desired.
- Unroll one piecrust and fit it into a 9-inch deep dish pie pan. Place filling in crust.
- Unroll second pie crust and lay it on top of the pot pie.Crimp the edges of the two crusts together around the edges. Brush with egg.
- Take a knife and cut 4 slits in the pie crust near the center.Place pie plate on a rimmed baking sheet and bake for 30 to 35 minutes, or until golden brown.
- Let cool for at least 15 minutes before slicing.