Cheddary Chicken Pot Pie

Warm, comforting, and delightfully cheesy, Cheddary Chicken Pot Pie is the ultimate crowd-pleaser for any dinner table. This hearty, homemade classic combines tender shredded chicken, a medley of vibrant vegetables, and a creamy, savory sauce enriched with sharp cheddar cheese, all wrapped in a flaky, golden pie crust. With a perfect balance of flavors—from the aromatic sautéed garlic and onions to the rich buttery filling—this pot pie is elevated with the cheesy twist you didn’t know you needed. Ready in just over an hour, it’s an indulgent yet approachable recipe perfect for weeknight dinners or cozy gatherings. Serve it fresh from the oven and watch as the layers of cheesy goodness and comforting flavors win hearts with every bite.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 tablespoons Unsalted butter
• 1 small Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 2 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Milk
• 1 cup Frozen peas
• 1.5 cups Sharp cheddar cheese, shredded
• 2 tablespoons Fresh parsley, chopped
• 2 pieces Refrigerated pie crusts
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet, let cool slightly, and shred into bite-sized pieces.

Step 4

In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.

Step 6

Gradually whisk in the chicken broth and milk. Bring the mixture to a gentle simmer and cook, stirring frequently, until it thickens into a creamy sauce (about 4-5 minutes).

Step 7

Stir in the shredded chicken, frozen peas, shredded cheddar cheese, and parsley. Remove from heat and set the filling aside to cool slightly.

Step 8

Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Step 9

Pour the chicken and veggie filling into the prepared pie crust, spreading it evenly.

Step 10

Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.

Step 11

Brush the top crust with the beaten egg to create a golden, glossy finish.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 13

Allow the pie to cool for 10 minutes before serving. Enjoy your Cheddary Chicken Pot Pie!

Nutrition Facts

Serving size	(2294.8g)

Amount per serving	% Daily Value*
Calories	4277.4

Total Fat 274.2g	0%
Saturated Fat 116.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 797.0mg	0%
Sodium 6960.8mg	0%
Total Carbohydrate 274.1g	0%
Dietary Fiber 24.5g	0%
Total Sugars 41.9g
Protein 205.2g	0%

Vitamin D 183.4IU	0%
Calcium 1832.6mg	0%
Iron 17.5mg	0%
Potassium 2586.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 18.7%

Carbs: 25.0%