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A piece of chicken pit pit on a gray plate. Veggies and gravy are spreading out under the cheddar cheese crust.

Chicken Pot Pie

A hearty chicken and vegetable filling topped with a homemade cheddar cheese pie crust will quickly become a new family favorite.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 8 servings

Ingredients
  

Cheddar Cheese Pie Crust

  • 2 1/2 cups All Purpose Flour
  • 8 tablespoons unsalted butter, cold
  • 1 cup shredded cheddar cheese
  • 3/4 cup ice water

Chicken and Vegetable Filling

  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 medium Yukon Gold potato (cubed into 1/4 inch pieces)
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 1 cup peas
  • 2 cups shredded cooked chicken

Instructions
 

Cheddar Cheese Crust

  • Cut Butter into Flour: Cube the butter into 1/2-inch pieces. Use a pastry blender or your fingers to cut the butter into the flour until it resembles coarse sand with some larger chunks.
  • Add Cheddar: Stir in the shredded cheddar.
  • Add Ice Water: Stir until a rough dough comes together. If it's too dry, add in 1 tablespoon of water at a time until in come together. If it's too wet, add in one tablespoon of flour at a time to absorb excess moisture.
  • Chill: Press the dough into a rectangle and wrap it in plastic wrap. Chill for at least 30 minutes.

Chicken and Vegetable Filling

  • Sauté the Onions, Carrots, and Celery: In a large sauté pan, melt the butter. Stir in the onions, carrots, and celery. Cook until the vegetables start to soften and the onions are translucent.
  • Add the Garlic and Potatoes: Stir in the garlic and potatoes. Cook for 30-60 seconds until fragrant.
  • Add Flour: Sprinkle the flour over the vegetables and cook until all the butter is absorbed and the vegetables are evenly coated.
  • Whisk in Chicken Broth and Spices: Slowly whisk in the chicken broth, scraping the brown bits from the bottom. Add the red pepper flakes, thyme, salt, and pepper. Cook until the sauce thickens and the vegetables are tender.
  • Add Peas and Chicken: Mix in the peas and cook for a few minutes until they are warm. Then add the shredded chicken. Remove from heat. Pour the filling into a 9 x 13 pan.
  • Preheat Oven: Preheat the oven to 400℉
  • Assemble: Roll out the cheddar crust into a large rectangle on a lightly floured surface. Cover the filling with the crust. Brush with an egg wash (a lightly beaten egg mixed with a splash of water).
  • Bake: Bake the pot pie for 20-25 minutes, until the crust is golden brown and the filling is bubbling. Serve immediately.

Notes

Freeze Uncooked Pot Pies: Store in the freezer for up to 3 months. Thaw in the fridge before baking.
Make the Crust Ahead: Prepare the crust up to 2 days in advance and store it in the refrigerator.
Customize the Vegetables: Swap or add your favorite vegetables, such as mushrooms, bell peppers, or sweet potatoes.
Short on Time: Use store-bought pie crust or puff pastry for convenience.
Prepare in Advance: The pie can be assembled and kept in the fridge for several hours before baking.
Keyword Chicken Pot Pie