Recipe by CHARLIEMIKEOSCAR
"This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!"
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bone-in chicken pieces
2 1/2 pounds
potatoes, peeled and diced
baby carrots, halved
chopped green onion tops
salt and ground black pepper to taste
shredded Cheddar cheese
egg yolk, lightly beaten
I made this last night! It fed seven grown men, 4 little girls and one woman. Had to make a second batch of the crust to use up all the filling. We made 8 individual pot pies and one large one. I followed the recipe almost exactly, with the exception of using mixed veggies-Carrots, Corn, Green Beans and Peas. I did everything else according to the directions. The crust was a tad bit on the dry side, I think it could of used just a little more water. All in all it was a huge hit at my house. I fed all those men unexpectedly, and I am glad this recipe provided such a large amount. Thanks for posting it!
I only used the crust and made my own filling. The crust was a bit hard and tasteless. I love the idea of a cheddar crust, but will be looking elsewhere for a recipe for it.
Five stars for the crust! Used it for my French Canadian Tourtiere and it complimented it nicely. I will do the Chicken Pot Pie recipe some day, but had to say thank you for the crust recipe!
After all the time and energy that goes into preparing this dish, it was quite tasty. This is definitely a rainy day recipe when one has nothing else to do but play in the kitchen. Peas would also have been a nice addition to the broth.
Fantastic recipe and worth the prep time. I did not have any cream so I substituted with 1/2 can of cream of mushroom soup. I also added some peas. The cheddar crust is flaky and crisp. My family ate the entire pie. I split the veggies and chicken in half to feed 4.
This recipe has has so many options! I basicly followed the recipe but toss in extra veggies and used a can of turky I had and veggie broth. Came home from work had it in the oven within an hour. Great lunch to take to work for winter, yes it makes a good amout for two! This is one of those recipes you could clean out your frig to make!
This recipe was really yummy and made a huge amount!
However, it did take almost an hour of labor to do.
I made a few revisions that made it a little easier. I used my turkey leftovers instead of simmering the chicken. Then when it called for the broth I used 2c water + 2t bullion. I boiled all the veggies together: putting the potatoes and carrots in first, then about 8-10 minutes later I added the celery, onion and some other veggies I had in the fridge, and boiled it for another 3-5 minutes. I skipped step 3 entirely.
I added garlic powder and seasoned salt to the sauce for extra flavor.
I also had to add extra ice water to the crust to make it stick together.
I don't even have enough pots to put this recipe together! My own recipe is much simpler. Thanks anyway.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie with Cheddar Crust
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 376
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.
This fantastic comfort-food classic is easy and so delicious.