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Cheesy Chicken Pot Pie

"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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servings 370 cals
Serving size has been adjusted!
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


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

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Read all reviews 176
  1. 208 Ratings

Most helpful positive review

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 mo...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 mo...

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 ...

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 corns...

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. ...

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,

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 ...

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 ...