Cheesy Chicken Pot Pie Recipe -
Cheesy Chicken Pot Pie Recipe

Cheesy Chicken Pot Pie

Recipe by  

"I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people."

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Original recipe makes 1 9-inch pie Change Servings


  1. In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
  2. Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
  3. Preheat oven to 325 degrees F (175 degrees C).
  4. Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2003

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!

Most Helpful Critical Review
May 31, 2011

It was fine and fairly simple. But it lacked any flavor whatsoever. It needs salt/pepper and other seasonings.

Jul 11, 2003

Very good recipe. However 325 degrees is too low a temp. for a golden brown crust. Should be 375 for 30 mins.

Aug 29, 2002

Excellent! One of the best chicken pot pies I ahve made and eaten. I made it for Sunday dinner and everyone loved it!

Dec 07, 2002

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!!

Jan 20, 2004

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.

Feb 26, 2003

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.

Oct 21, 2003

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,


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  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 579 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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