Chicken Pot Pie with Cheddar Crust Recipe - Allrecipes.com
Chicken Pot Pie with Cheddar Crust Recipe
  • READY IN ABOUT 2¾ hrs

Chicken Pot Pie with Cheddar Crust

Read Reviews (15)

"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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Original recipe makes 12 servings Change Servings
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Directions

  1. Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
  2. Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
  3. Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  5. Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
  6. To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
  7. To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
  8. Bake in preheated oven until top is golden; 30 to 35 minutes.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr 52 mins
  • READY IN 2 hrs 32 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2009

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!

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Most Helpful Critical Review
Aug 26, 2009

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.

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16 Ratings

Dec 27, 2007

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!

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Dec 22, 2007

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.

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Dec 29, 2008

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.

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Dec 07, 2007

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!

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Dec 05, 2007

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.

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Dec 03, 2007

I don't even have enough pots to put this recipe together! My own recipe is much simpler. Thanks anyway.

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Nutrition

  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 41.7 g
  • 64%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 398 mg
  • 16%

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

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