Cheddar Chicken Pot Pie
Indulge in the ultimate comfort food with this irresistible Cheddar Chicken Pot Pie, a hearty and flavorful twist on a classic dinner favorite. Tender, golden-browned chicken breasts and a medley of vibrant mixed vegetables are enveloped in a rich, creamy cheddar cheese sauce, perfectly seasoned for a cozy, satisfying flavor. Nestled between buttery, flaky pie crusts, this pot pie is baked to golden perfection, with a glossy egg-wash finish and the perfect hint of crispy edges. Ideal for weeknight dinners or weekend gatherings, this recipe elevates homemade comfort food with its simple preparation and stunning presentation. With just 25 minutes of prep and a cook time of under an hour, this mouthwatering dish serves up six portions of pure cheesy, savory delight.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.75 cup Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons Fresh parsley, chopped
- 2 pieces Refrigerated pie crusts
- 1 piece Egg
- 1 tablespoon Water
Instructions
Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Set aside to cool before shredding into bite-sized pieces.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until a roux forms.
Gradually whisk in chicken broth until smooth. Stir in the heavy cream and cook until the mixture thickens, about 3-5 minutes.
Reduce heat to low and stir in shredded cheddar cheese until melted and smooth.
Add the shredded chicken, frozen mixed vegetables, and chopped parsley to the cheese sauce. Adjust seasonings with additional salt and pepper if needed.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough.
Pour the chicken and vegetable filling into the pie crust.
Place the second pie crust over the filling. Trim the excess dough, press the edges together to seal, and crimp with a fork or your fingers.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash and cut a few small slits in the crust to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp.
Remove from the oven and let the pot pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
