Chicken Pot Pie with Cheddar Crust

Chicken Pot Pie with Cheddar Crust


"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!"

Ingredients 2 h 32 m {{adjustedServings}} servings 655 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Easy Vegetable Pot Pie

All you need are a few minutes to prepare this simple veggie pot pie.

Turkey and Veggie Alfredo Pot Pie

See how to turn leftovers into a super-simple pot pie.

Rate recipe

Your rating


Reviews 15

  1. 17 Ratings


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.

Christine Boutwell Mita

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!