Cheesy Chicken Pot Pie
Cheesy Chicken Pot Pie- a classic 2-crusted pot pie with cheddar cheese added. Pot pie only gets better with some cheese flavor.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 369kcal