Cheesy Chicken Pot Pie
Indulge in the ultimate comfort food with this Cheesy Chicken Pot Pie recipe, a creamy, savory masterpiece that's perfect for weeknight dinners or special gatherings. Tender shredded chicken, vibrant mixed vegetables, and a rich, cheesy sauce come together inside a flaky, golden pie crust for a dish that's as satisfying as it is eye-catching. With just 15 minutes of prep time, our recipe combines the convenience of refrigerated pie crusts with the irresistible flavor of cheddar cheese, garlic, and homemade roux. Ideal for cozy family meals, this hearty pot pie is a crowd-pleaser that's sure to warm both hearts and stomachs. Whether you're searching for an easy chicken dinner idea or a creative twist on a classic pot pie, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1.5 cups shredded cheddar cheese
- 2 cups frozen mixed vegetables (carrots, peas, and corn)
- 1 small onion, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 pieces refrigerated pie crusts
- 1 piece egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a medium-sized pot, add the chicken breasts and cover with water. Boil for about 12–15 minutes or until the chicken is fully cooked. Remove from water, let cool slightly, then shred the chicken with two forks.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 2–3 minutes until softened.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Allow the mixture to simmer and thicken for 3–4 minutes.
Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is completely melted and the mixture is smooth.
Add the shredded chicken, mixed vegetables, and stir until evenly combined. Remove the skillet from heat.
Unroll one pie crust and place it in a 9-inch pie dish. Allow the crust to hang slightly over the edges.
Pour the cheesy chicken and vegetable mixture into the prepared pie crust.
Place the second pie crust over the filling and seal the edges by crimping them together. Cut small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to achieve a golden finish.
Bake the pot pie in the preheated oven for 25–30 minutes or until the crust is golden brown.
Let the pot pie cool for 5–10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 6937 mg | 302% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 45.5 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1795 mg | 138% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2836 mg | 60% | |
*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.
