Cheesy Chicken Pot Pie
I love cheese so I experimented and found that this cheesy chicken pot pie is the greatest meat pie I have ever eaten! This recipe makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
I love cheese so I experimented and found that this cheesy chicken pot pie is the greatest meat pie I have ever eaten! This recipe makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
This is a good, basic pot pie recipe, that can be altered to suit one's individual tastes. I increased frozen peas to 1 cup, as well as 1/2 cup each of celery and carrots, as I felt it needed more veggies. I added 1/4 cup of wine and a splash of Worcestershire sauce, as well as salt and pepper for a bit more flavor. I also used frozen pie crusts (defrosted of course!) and brushed a beaten egg white on the top before baking, which makes a nice golden, flaky crust. I didn't have the time to wait an hour for it to cool, so after cooking the filling, added the cheese right away and immediately put the pie in the oven. It turned out great! One of our favorite quick meals!Read More
This is a good, basic pot pie recipe, that can be altered to suit one's individual tastes. I increased frozen peas to 1 cup, as well as 1/2 cup each of celery and carrots, as I felt it needed more veggies. I added 1/4 cup of wine and a splash of Worcestershire sauce, as well as salt and pepper for a bit more flavor. I also used frozen pie crusts (defrosted of course!) and brushed a beaten egg white on the top before baking, which makes a nice golden, flaky crust. I didn't have the time to wait an hour for it to cool, so after cooking the filling, added the cheese right away and immediately put the pie in the oven. It turned out great! One of our favorite quick meals!
Very good recipe. However 325 degrees is too low a temp. for a golden brown crust. Should be 375 for 30 mins.
Excellent! One of the best chicken pot pies I ahve made and eaten. I made it for Sunday dinner and everyone loved it!
This is a great tasting pot pie, however my bottom crust came out very doughy?? next time I will pre-bake bottom crust for 10 minutes, but all in all a very good chicken pot pie! Thanks for the recipe!!
This was great! If you add a little extra cornstarch and turn the heat up just a little bit (to about medium high) you dont have to let it sit for 45 minutes.The extra heat with the extra cornstarch make it thicken in just a few minutes. Make sure to keep stiring while the heat is turned up so you dont burn anything.
Wonderful recipe! There was an awkward moment when I was raving about it and my mom asked if it was better than hers. She insisted I make it for her so she could see for herself, and she loved it too! I did make a few changes, I increased the veggies to 1 cup each and used potatoes instead of celery. I also increased the chicken to 1 1/2 cups. Rather than waiting 5 min to thicken I just increased the temp instead, and I didn't wait an hour for it to cool, I added the cheese and poured it into the pie shell immediately. Yum!
Good recipe. Be sure to cook long enough. Do not place on an insulated cookie sheet because it keeps it from browning and cooking properly,
This is a great recipe! I now quadruple the recipe, using 4 cups of whatever vegetables I have, and use Pillsbury pie crusts for the top only. I bake only one and freeze the remaining three. I have taken these to friends after having babies, and all have asked for the recipe. Thanks for sharing Chris.
I love this pot pie. As a former Wisconsinite.. I love cheese. :) This pie was easy and tastes great. I use Pillsbury pie crusts for this recipe, as my homemade crusts don't usually turn out all that well. I baked the bottom crust for about 15 mins and 325 so that it won't be soggy after the chicken mixture is put in. This is a very nice recipe because you can add/substitute different veggies. (My kids don't like celery) Thanks!
I don't understand how that one reviewer said this isn't a "real chicken pot pie". She/he must've been jealous that this was someone else's recipe! I made this for dinner tonight. I usually just make the quick Bisquik recipe for pot pie, but I'm pregnant and making recipes to freeze for when the baby comes. THIS IS DELICIOUS! I love cheese in anything. I didn't know if my hubby would, but the two of us ate 90% of it for our dinner! I followed this recipe exactly except for using frozen beggies and thought it had extra zip with the cheese. This recipe is quick, easy, and tastes like it took hours. It's very filling and I will definitely make more of this and pass the recipe onto my friends! GOOD JOB!
This turned out wonderfully well with just a couple of adjustments. I had to cook the chicken, so I boiled a chicken breast in a couple cups of veggie stock I had in the fridge, letting it reduce to 1-1/2 cups before I added the veggies. I didn't want to wait an hour for the mixture to cool before putting it in the pie shell, so I baked the bottom shell about 8 minutes before adding the filling (without cheese), spreading the cheese on top and stirring lightly. I put the top crust on and baked as directed, increasing the temperature to 350 near the end to get a bit of browning. The sauce is flavorful and just thick enough, and the crust is flaky on both top and bottom. Delicious!
Followed the suggestions to up the veggies, used 1 cup peas, and 1/2 cup each of celery and carrots. Would add a little more cornstarch next time, as it turned out a little too soupy for my taste. Also followed the suggestion to bake at 375 for 30 min. - came out perfectly golden brown on top! Will def. make again, with a little tweaking to suit our own personal tastes. Thanks for the great recipe, Chris! :)
Very good. Big hit with my husband and two 5 year olds. I used shredded canned chicken (2 cans) - much easier. I also brush the crust with a beaten egg and cook 5 minutes before adding filling. It helps keep it from getting soggy. I also cooked at 375 for 30 minutes. Perfect!!
Really good recipe that I have made about 20 times now. This is something that can be mixed together quickly with a bag of frozen vegetables and some Velveeta or can really have that homemade flavor with a good pie crust recipe and some freshly cut vegetables. I have done both and both turned out good. Use the Grandma Ruth Pie crust with this. It will really bring out all of the flavors.
Liked the idea of this recipe, thought, next time I'll leave the cheese out. I love cheese, but it didn't really add too much to the dish, and since it's expensive I'll use it in other recipes instead! Added some herbs and spices because I thought it would be bland otherwise. Good base recipe, though!
I've been experimenting with different pot pies and this is by far my fav!
Great! I added lots of extra yummy vegetables including corn. Scott liked it because he couldn't taste the veggies.
I loved this pot pie!! I had never made one before & it was very easy & super yummy. I am going to make this again in a couple days
This was my first time making this, so I made it as per the recipe (except for adding some additional carrot). I thought it was great! Rich and satisfying, and surprisingly filling due to the cheese. I'm not sure the cheese added a lot of taste, but it certainly added that wonderful comforting richness. Sweet and perfect. I could imagine some onion and/or garlic added to it. As another reviewer indicated, great base recipe. Thanks!
I don't really like Chicken Pot Pie but this was Awesome!!!! The only thing I did different was to bake at 375* for about 30 to 35 mins and put foil on the edges for the last 15 mins of baking.(So not to burn the edges.) I will be making this for many yummy years to come!!!!!!!!!!!1
I used a little more chicken broth than the recipe called for, and a lot more peas and carrots. I also added salt, pepper, and garlic powder. It turned out completely amazing; the cheese really made the difference.
This was absolutely delicious! I didn't have stock, so I used broth and I added corn and some green onion. My family enjoyed this and I will make it again. Only thing is, it take longer than 45 minutes to bake- almost an hour, I would use the advise another reviewer gave and hike the heat to 375 and it will be quicker.
YUM! Best pot pie recipe ever! Will def. make again, as requested by hubby. Felt it needed more veg so I added broccoli and mushrooms instead of peas (along with some pepper and garlic) and it was fantastic. Used Pilsbury refrig. dough to make it easier, and def. needs to bake longer than 35-35 min, mine was in almost an hour, maybe next time will up the temp a bit.
I have made this recipe countless times and everyone loves it. I usually make 6 or so at a time and freeze them for an easy go to meal. The only change I make is I add potatoes and don't add celery.
Very good! I can't wait for my husband to make it again. :)
It was fine and fairly simple. But it lacked any flavor whatsoever. It needs salt/pepper and other seasonings.
Not the usual dinner you'd make on a hot and humid summer evening, however, my daughter loves chicken pot pie and I already had the leftover chicken on hand. I didn't have any stock in the house, so I used cream of chicken soup instead. I too used only one crust and it was fine. Very delicious and Ty gave it a thumbs up Chris!
My husband hates anything that even remotely resembles a casserole but he devoured this. Absolutely delicious and so easy to make! Yummy!
This was pretty good and easy to make. The only thing that really needs to be changed is the amount of filling, it wasn't nearly enough, if it wasn't for that I would have given it 5 stars. My boyfriend liked it and he normally doesn't like chicken pies of any kind.
Yummy! Yummy! Yummy! The best Chicken pot pie I have ever had...nice and cheesy!
Wow! Look no further... this chicken pot pie recipe is awesome!!! We just had it for dinner tonight and my husband and I ate over half of it! This is exactly that homemade pot pie taste I was looking for... I've never made pot pie before and was really blown away by the flavor. The filling is so yummy I almost didn't bother putting it in a crust! I tweaked the recipe a bit by adding diced potato... omitted the celery, used flour instead of cornstarch which worked fine... added more chicken (1 cup seemed skimpy), more veggies and a little more stock... and added seasonings: I recommend adding salt, pepper, onion powder, poultry seasoning (or sage and rosemary), parsley to taste... this really intensified the flavor (especially the poultry seasoning). I also used frozen pie crusts to simplify things. I wonder if the cheddar cheese was even necessary it was so tasty even before I added it, but I think it added that special "ooomph" for the recipe. I will definitely be making this again and again! Thanks!
This is the basic recipe I use.
This was okay. It is easy enough but I just don't think its the right recipe for us. I found myself missing the more traditional taste of a chicken pot pie. I'm giving it 4 stars because as the recipe goes it is pretty good and easy, but like I said, not the one for us. So, thanks for posting.
Tried this last night, as written, with regards to my veggie combo-I used GG combo of corn, baby corn, broccoli and carrots, then added 4oz sliced mushrooms...I also added some spices, as I thought it was very bland. Too Salty, even hubby noted that and he's a salt fiend....must've been the combo of chicken broth, mushrooms and cheese. Will try again, but will use other reviewer tips---mainly use low salt cream of something soup or chicken gravy or even canned low salt chicken broth in place of the broth and sauteed fresh, sliced mushrooms. It'll work, I'm sure. Kids did love the cheese!
My husband, who loves cheese and crust, declared this fantastic! I thought it was pretty good too. I added one more cornstarch, vegies (including mushrooms) and cheese than the recipe stated. Cooked it at 350 degrees for about 45 minutes. My bottom crust turned out fine but for some reason I could hardly taste it so next time I will try what others say they do -- put a nice thick crust on top and forget the bottom. Also I'll brush it with egg white to get it just a little browner.
I accidentally made two of these one night and used a only one serving of cheese and it still came out good! My family made me swear in blood to make it again - thanks!
This was good. A few things though: The bottom of my pie did not cook. I used a glass pie plate so maybe that was the problem. So next time I won't put it on the baking sheet. Also, I had purchased chicken stock, but since I had boiled my chicken, I decided to use the actual chicken stock. I realized later that because of this I should have added extra salt as mine was quite bland. I think it could have used some more flavour. Not sure what would work, maybe some garlic powder? Also, I added some potatoes and instead of peas I used frozen corn. You can really use any vegetables you want. I would make this again.
I have been looking for a good chicken pot pie recipe, and I decided to try this because the filling sounded good. I did make some modifications based on my preferences. I cut the chicken in cubes instead of shredding it, I added a little garlic powder to the filling, and I also added about half a can of low fat cream of chicken soup because it did not look as creamy as I like it after it cooled off. Instead of using a double pie crust, I cut out a piece of puff pastry to cover the top and left the bottom crust free. I did this because I had the puff pastry left over from another recipe. Because of the crust change, I baked it at 400 degrees for about a half hour. The pie turned out delicious, and I will definitely make it again.
This came out very yummy. The bf even made a request for it to be made a second time.
Warm, wonderful goodness. I needed a recipe to use my chicken stock with and this popped out at me. Sadly, I didn't have any peas (how pathetic is that??) so I substituted potato, but I did have carrots and celery in the fridge. Next time I will use peas along with all the rest. mmm, so very delicious!!
Wow! What a nice surprise! This recipe was so nice. Great comfort food! The cornstarch really is the key on this thing. I used 1 cup of frozen mixed veggies and then also cut up some celery and cubed some peeled potatoes and zapped them in the microwave and added to the mixture. I used left over Italian dressing marinaded chicken breasts cut up into one inch cubes. I only had chicken broth, not stock, so I put in approximately one TBS of granulated chicken bouillion with it. I baked my bottom pie crust first so it wouldn't become soggy. The cheese added some zing but I think next time we will try it without it. This had a nice thick consistency and I can't tell you how pleased I am to have found this recipe. I did have to bake it a bit longer than called for. I will never pay those high prices for store bought pot pies again! Thanks!
This is now one of my favorite recipes. It is really delicious. I have made it several times to take over to friends' for potluck. I usually double the recipe, and use whatever variety of vegetables (often they are frozen) I have on hand. It's a very adaptable recipe. One other quick item -- I always use the Crisco can recipe for the crust. Although I make a double crust recipe, I usually put a nice thick layer on just the top instead of dividing and putting one on the bottom.
This was quick and easy and a good way to use up leftover chicken. The only complaint I would have is that the insides were quite watery. While my children were quite happy with it, my husband mentioned it would have been nicer if the sauce was creamier. He suggested perhaps adding a bit of cream of chicken soup to it, so I might try that next time. But, as mentioned, it was quick, easy and emptied out a few containers of leftovers in our fridge! :-)
Kids loved it!! I added potatoes as suggested by others and 1 can of chicken broth with garlic and onions. I also added a touch of crushed rosemary. I also justed used one crust (on top) and brushed it with egg whites.
Excellent, this is the second time I tried this. I incorporated the many suggestions from fellow reviewers. I used turkey (pre-cooked from a supermarket). It was better than the last time. Someone said this was a lot of work and they had a traditional chicken pot pie that tasted better and took 1/2 the time to cook. I'd be curious to see that recipe and try it for comparison. Although, if you leave out the cheese, it probably would be traditional. It doesn't take much work my way - I use frozen peas and carrots and cream of chicken soup instead of stock. I'll keep this one.
This made good use out of some leftover chicken. It was good. Used a frozen pie crust. Had to cook it hotter and longer than the recipe said.
I used frozen tart shells for this recipe. My husband and I think that this is the best pot pie we have ever had. I had never heard of using cheese in a pot pie before. OMG, it made it taste even better. Thanks for sharing.
I thought this was a good dish, but for my family's taste I would only do a single pie crust on top and decrease the cheese by about half. Otherwise really good- will make again with modifications.
This was a huge hit at our (usually buffet style, because no one likes the same thing)house! I did not add peas, but put in frozen cubed potatoes like others and it turned out wonderfully! I also baked the bottom crust before. Thanks!!
I really enjoyed this recipe. I like others altered this or that. I reduced the amount of liquid as suggested. Mine was still not creamy. I think I didnt let it cook long enough when I added the cornstarch. Still was an excellent dinner. I may make it with home made chicken gravy as a sauce next time. In whatever form I will use this recipe again. The cheese was definatly a brilliant touch. I love cheese.
My family loves this recipe! It's so easy to put together. I use precooked packaged chicken and ready made pie crusts. It's especially good with sharp cheddar. I also add tarragon and black pepper.
Pretty good, next time maybe 1/2 an onion sauteed in a bit of butter to soften, then add the other ingredients. This might add some depth of flavor which I felt the recipie lacked.
I was known as a (not so good cook) until I made this pot pie. My family loves it and we have it once to twice a week. It is so yummy with the cheese and it always turns out perfect. Thank you for an excellent recipe.
This is by far my faorite chicken pot pie recipe...a great variation is buying refriderated pizza dough, rollig it out, cut into 4's & using the filling part of this recipe as your calzone filling!!! YUMMY!
Loved it! I had to cook about 50 minutes, but it turned out much better than expected! Surprising amount of flavor for so few ingredients. I don't like carrots and celery in my pot pie, so I just used extra peas. Also used turkey instead of chicken.
I don't know if I should be giving this 5 stars only because I made so many changes. I used leftover rotisserie chicken, frozen mixed veggies, a whole 8z block of shredded sharp chedder (we love cheese here), and made the bisqick top (1 cup bisquick, 1/2 cup milk, 1 egg 400 degrees for 30 minutes) It was extremely quick and easy! I would have like the traditional pie top, but I didn't have time to make it (*read to small children under my feet :o) ). I did make the mistake of adding some milk to the final mixture because it looked too thick, but I should have left it alone. Mine was just a little too runny, but still delish. My two year old LOVED it! Thanks
Great recipe! I've lightened it up by using only a top crust and by using just 1 c of cheese. Still yummy!
This is the best pot pie I have ever had...and it was very quick and easy!
My whole family LOVES this!
My family LOVED this one!! I added a few things to taste like mushrooms, potatos and 2 oz of cream cheese and my taste buds begged for more! I will definitely make this again! thanks for sharing it!
This pot pie was easy and turned out good. To suit our tastes, I replaced the celery with corn kernels. The meat I used was the leg and thigh meat of a rotisserie chicken. I did find the filling to be kind of bland so I added some salt, pepper, and garlic powder to liven it up.
My husband who couldn't care less about pot pie usually, LOVES THIS RECIPE. The flavor is so good I was even able to sneak in the peas w/o him realizing. Perfect recipe, nice thick stuffing - a keeper.
Fabulous, restaurant quality. Definitely a keeper. Also so easy to change ingredients around depending on what you like and what you have on hand. Thanks!
Excellent pot pie recipe! I added some cubed potato and about 1/4 cup extra chicken broth and of course salt & pepper. The cheese really gives this a wonderful flavor, but I think it would be just as good without it. Thanks, Chris!
LOVED THIS! One of my boys ate half of it....I guess I have to make two next time. I cut the cheese down to 1 cup and also added corn. Baked it in a pie pan over a cookie sheet and it turned out fabulous. I also baked the first crust for 10 minutes as reccommended by other users and baked it at 375 for 30 minutes without cooling the ingredients first. A WINNER!
Great pot pie recipe! I added two heaping tablespoons of minced garlic (because I'm a garlic fanatic) as well as 1/3 cup corn and about a cup of leftover cubed potatoes. I increased the chicken stock by a cup, and doubled the milk and the cornstarch, as well as tossing in around 1/2 cup more chicken.. Just enough filling for a nice, round pie top!
If you like chicken pot pies this is the one! mmmmmmmm!!!
absolutely delicious! My boyfriend loved it and can't wait until I make it again. I also added cubed potatoes, chopped red onion, garlic, rosemary, oregano, cracked black pepper, parsley, an additional tablespoon of cornstarch, and substituted heavy cream for the milk & chicken stock for the broth. I also shredded half a block of colby/monterey jack cheese instead of buying the pre shredded kind of cheese which can be on the dry side. Great recipe! Thanks for sharing.
A keeper! The cheese makes all the difference in this recipe. I did make a few changes... I added 3/4 can of Crm of Chicken, substituted small chunks of potato for the celery and used chicken broth instead of stock. Also, I didn't have any cornstarch, so I used flour. Great flavor!!
I added more chicken. This is a fantastic recipe! Very easy to make.
This is the first pot pie recipie I have found that I absolutly fell in love with. I am not much of a cheese fan so I left out the cheese and added a diced potato. My picky dad and 2 year old even loved it.
This is a great recipe. I used leftover chicken from a family chicken roast. Whoa! My husband really likes this!
A good way to use leftover chicken. Added a wee bit more cornstarch, baked as directed but let pie set for 15-20 minutes out of oven. Contents remained firm and delicious.
excellent recipe! I couldn't find the crust in my grocery store, so I put the filling into a casserole dish and made up the dough for some mayonnaise biscuits and topped it with that, and it was perfect!
This pot pie was so good. My husband and I loved it. It took some time to put it together for me, but it was well worth the time invested. I'm sure we'll have this again!
My Husband LOVES this recipe i think its his favorite dinner! my family is veggie so all i did was change the chicken stock to veggie stock and take out the chicken and add broccoli and colliflower instead it turns out great every time i make it!
Everyone loved this recipe. You can add more veggies & it is so wonderful. Very hearty.
I loved this recipe-- I made it for my husband who loves pot pie and for my Mom's Club meeting dinner raffle!! I prepared it so it was ready with instructions how to bake. Perfect for someone sick or who has had recently had a baby or anyone with little time to prepare healthy meals. I made it even easier to make by buying the roasted chicken from the grocery store and shredding that.
I love chicken pot pie. I followed instructions and it came out good. I will probably jazz it up a bit more next time. My son loved it.
A family winner! Used chicken broth and refrigerated pie crusts and still tasted divine. My 11 year old made it and was able to do just fine.
I made this recipe for a group of friends and my husband and they loved it! It was definatly a keeper, however, I used low-sodium cream of chicken soup in place of the chicken stock, 1/2 the amount of cornstarch, added corn and cream cheese, as well as more celery, carrots, and chicken. I also added black pepper and parsley to give it some flavor, and used both pastries for the crust and none on the bottom. It is definatly something I will make again, it was a hit!
Yum. Freezes well, too.
This was a good recipie. Easy but time consuming. I have already made it twice already. Thanks!
This was a quick, easy, satisfying meal. I was pressed for time, so just used a can of Veg All mixed vegetables and was not disappointed with the results. This recipe is a keeper!
Having tried this recipe before, I LOVED it! Upon making it a second time, I realized I was out of milk, which is one of the required ingredients. So, upon my husband's recommendation, I substituted the milk with the same amount of sour cream. The end result was totally divine, and added a truly interesting twist!
Easy to make, turned out great! I did substitute broth for the chicken stock but it didn't seem to have made any differance.
Great pot pie! I followed someone else's advice and cooked the bottom crust for about 15 minutes before adding the filling.
This was very very good. The only reason I didn't give it 5 stars is because it was so oozy. I let it sit for about 20 minutes before serving it and still turned into a puddle on the plate. It was very delicious though. I will make it again and maybe add more cheese to try and "tighten" it up a bit
This is a "comfort food". really good!
Great recipe. We added a little dill, thyme, salt and pepper. Very easy to make.
This cheesy pot pie was a huge hit with my family. We like cheese and we like pot pie and it went together well. My husband yelled "yeeees" when he tasted it!
I served this at a dinner party and made each guest an individual mini pot pie in an oven-safe bowl. I just filled each bowl and criss-crossed strips of dough to make a top crust. I also added a little extra sharp cheddar cheese. Everyone loved it! I doubled the recipe to serve 6 people and thought I was making a ton of food, but there was barely enough to go around. I would recommend making more than you think you'll need if you serve it this way.
This recipie wos delicious and my family loved it!!! I did add extra peas, carrots, and celery for more filling. Other than that the best pot pie I have ever tasted.
This is my husbands favorite dish. I added alot more cheese, and less broth.
Oh I love pot pies....i am going to use beef next time since I like beef better....oh make this....great comfort food!!!!!! Yummy with a capital Y!
This was just okay. I used a single crust on the top. It never browned nicely and looked rather bland coming out of the oven. I'm not sure if I'll try this one again.
This recipe has become one of my family favorites. I used frozen vegetables when others are not available and it still turns out great. Thank you!
A very good, basic pot pie recipe. I added some diced blanched potatoes to mine, as well. The family liked it, too.