Marry This Chicken Pot Pie With Cheddar Crust Recipe is a cheesy and savory recipe, which is made with rotisserie chicken and sharp cheddar cheese. It’s the perfect weeknight dinner, ready in about 1 hour and 15 minutes.
Jump to RecipeChicken Pot Pie With Cheddar Crust Recipe Ingredients
For the crust:
- 2 cups all-purpose flour, plus more as needed
- 1 cup grated sharp cheddar cheese (about 3 oz.)
- 1/2 cup cold salted butter, cut into 1/2-inch pieces
- 1/2 tsp. kosher salt
- Black pepper, to taste
- 1 large egg
- 4 to 6 Tbsp. ice water
For the filling:
- 2 Tbsp. salted butter
- 1/2 onion, finely diced
- 1 small carrot, finely diced
- 3/4 cup frozen broccoli, thawed and roughly chopped
- 3 Tbsp. all-purpose flour
- 2 cups low-sodium chicken broth, plus more as needed
- 2 cups shredded or chopped rotisserie chicken, skin removed
- 1 Tbsp. chopped fresh thyme
- 3 Tbsp. heavy cream
- Kosher salt and black pepper, to taste
How To Make Chicken Pot Pie With Cheddar Crust Recipe
- Make the crust dough: In a food processor, pulse the flour, cheese, cold butter, salt, and pepper until crumbly. Slowly pulse in 4 tablespoons of ice water, adding up to 2 more tablespoons if needed, until the dough comes together. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Sauté the vegetables: While the dough chills, melt the butter in a large pot over medium heat. Add the onion, carrot, and broccoli and cook for 3 to 4 minutes, until the vegetables soften.
- Make the filling: Sprinkle the flour over the vegetables and stir. Gradually stir in the chicken broth and bring the mixture to a simmer, whisking until no lumps remain. Cook for 4 to 6 minutes until thickened. Stir in the chicken, thyme, heavy cream, and a pinch of salt and pepper. Transfer the filling to a 9-inch pie dish and let it cool.
- Assemble and bake: Preheat the oven to 375°F. On a floured surface, roll out the chilled dough into a 12-inch round. Drape the dough over the filling. Trim the excess, then press and crimp the edges to seal.
- Finish and bake: Whisk the egg with 2 tablespoons of water to create an egg wash and brush it over the crust. Cut a few small steam vents in the top. Bake for 24 to 30 minutes, until the crust is golden and the filling is bubbly. Let cool for 5 minutes before serving.
Recipe Tips
- How to get a flaky crust? The secret is using very cold butter and ice water. This creates steam pockets in the oven, which results in those delicious, flaky layers. The cheddar cheese also adds to the rich texture.
- Can I use leftover chicken? Absolutely! This recipe is perfect for using leftover cooked chicken. Shredded rotisserie chicken is a fantastic and flavorful time-saver.
- Can I make this ahead of time? Yes. You can prepare the filling and the crust dough a day in advance. Store them separately in the refrigerator, then assemble and bake just before you plan to serve.
- How to avoid a soggy bottom? This recipe cleverly avoids a soggy bottom by not having a bottom crust! It’s a single-crust pot pie, so all your focus can be on the perfect, cheesy top crust.
What To Serve With Chicken Pot Pie
This is a hearty, all-in-one meal, but it’s also delicious with a simple side.
- A simple green salad with a light vinaigrette
- Steamed green beans or asparagus
- A side of cranberry sauce for a sweet and tart contrast
How To Store Chicken Pot Pie
- Refrigerate: Store leftover pot pie, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
Chicken Pot Pie Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 35g
- Protein: 28g
- Fat: 32g
- Saturated Fat: 18g
- Sodium: 850mg
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute the sharp cheddar with other hard, flavorful cheeses like Gruyère, smoked Gouda, or a spicy pepper jack for a different twist.
Yes. You can make the crust by hand. Use a pastry cutter or two knives to cut the cold butter into the flour mixture, then gently stir in the ice water with a fork until the dough comes together.
Yes, this pie freezes well. You can freeze it either baked or unbaked. For an unbaked pie, assemble it completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the original baking time.
Try More Recipes:
Chicken Pot Pie With Cheddar Crust Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings25
minutes35
minutes550
kcalA savory and comforting chicken pot pie with a rich, creamy filling and a flaky, homemade crust packed with sharp cheddar cheese.
Ingredients
Crust: 2 cups flour, 1 cup grated sharp cheddar, 1/2 cup cold butter, 1/2 tsp salt, pepper, 1 egg, 4-6 Tbsp ice water.
Filling: 2 Tbsp butter, 1/2 onion, 1 small carrot, 3/4 cup broccoli, 3 Tbsp flour, 2 cups chicken broth, 2 cups shredded rotisserie chicken, 1 Tbsp thyme, 3 Tbsp heavy cream, salt & pepper.
Directions
- Make the crust by pulsing flour, cheese, butter, and salt in a food processor. Add ice water until dough forms. Chill for 30 minutes.
- Make the filling by sautéing vegetables in butter. Stir in flour, then broth, and simmer until thick.
- Stir in the chicken, thyme, and cream. Season and pour into a 9-inch pie dish.
- Preheat oven to 375°F. Roll out the chilled dough and place it over the filling.
- Trim and crimp the edges, brush with an egg wash, and cut steam vents.
- Bake for 24-30 minutes until the crust is golden and the filling is bubbly.
Notes
- Using very cold butter and ice water is the key to a flaky, tender crust.
- Rotisserie chicken is a great time-saver and adds a wonderful depth of flavor to the filling.
- This is a single-crust pot pie, meaning there is no bottom crust to worry about getting soggy.
- The cheese in the crust adds a delicious savory flavor that perfectly complements the creamy filling.
