Chicken Pot Pie with Cheddar Crust
Although it’s challenging to improve upon our favorite classic comfort foods, like chicken pot pie, we believe we deserve to give ourselves a little pat on the back for making this dish even better by adding our cheddar cheese and baking it right into the crust. We think it’s pretty genius and you just might too. Don’t be surprised if this cheesy chicken pot pie quickly becomes a new family favorite. Try it out and share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
Chicken pot pie is definitely a labor of love, as it’s pretty time-consuming to make – but so well worth all of the effort. Do yourself a huge favor and plan ahead to have all of the ingredients that are listed below (for both the cheddar crust and the filling) prepped and ready to use.
Begin by making the crust per instructions below, using Cabot Unsalted Butter and either shredded Cabot Farmhouse Reserve White Cheddar or Cabot New York Extra Sharp Cheddar. Once dough is made, flatten it into a disk, wrap with plastic, and refrigerate for at least 45 minutes, or overnight. Then cook the chicken as instructed in step 2 below and cut into cubes once it has cooled.
Next, preheat your oven to 400°F, coat a deep dish pie pan with cooking spray, and set it on a foil-lined rimmed baking sheet. Cook the vegetables as directed below, adding the chicken, peas, and herbs toward the end. Once completed, transfer the chicken mixture to the prepared pie pan.
Remove the crust dough from the refrigerator, roll out, and drape over the chicken mixture, as detailed in recipe. Bake the pot pie in the center of the oven for about 30-35 minutes, until the top is golden brown. Sprinkle on the remaining 2 ounces of cheese and return to the oven until cheese melts. Let cool before serving.
If you love chicken pot pie and sweet potatoes, you are going to have to make our Chicken and Sweet Potato Pot Pie, which is a fun, healthy, and absolutely delicious twist on the classic. As a cooperative of New York and New England farm families, our mission is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this cheesy chicken pot pie recipe once you’ve given it a try!
¾ cup King Arthur White Whole-Wheat Flour
⅓ cup King Arthur All-Purpose Flour, plus more for dusting
- ¼ teaspoon salt
- 4 to 7 tablespoons ice water
- 1 egg, beaten
- pinch each coarse salt and pepper, optional
- 2 large chicken breasts
- 2 tablespoons canola oil
- 1 medium onion diced, about 1¾ cups
- 1 cup diced carrots
- ¾ cup chopped celery
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
¼ cup King Arthur All-Purpose Flour
- 2 cups reduced-sodium chicken broth
- 1 cup frozen peas
- 1 tablespoon chopped mixed fresh herbs, such as sage and thyme
PULSE whole-wheat flour, ⅓ cup all-purpose flour and ¼ teaspoon salt in a food processor. Add butter and 4 ounces cheese, and pulse several times to cut the butter and cheese into the flour. Process until the mixture resembles coarse meal, 8 to 15 seconds. Open lid and drizzle in 4 tablespoons ice water spreading drops evenly around the crumbly mixture. Process until the crumbs are evenly moist. Remove lid and test if the dough will hold together by squeezing it. If it doesn’t come together drizzle on 1 to 2 more tablespoons ice water and process and test again. Flatten dough into a disk, wrap with plastic and refrigerate 45 minutes or overnight.
PLACE chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 12 to 16 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into cubes.
PREHEAT oven to 400°F. Coat a deep dish pie pan with cooking spray. Set on a foil-lined rimmed baking sheet.
HEAT oil in a large saucepan over medium heat. Add onion, carrots, celery, garlic, ½ teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle ¼ cup all-purpose flour over the vegetable mixture and stir to coat. Add broth and bring to a simmer, stirring. Stir in chicken, peas and herbs and return to a simmer, stirring often.
TRANSFER the chicken mixture to the prepared pie pan. If crust has chilled longer than 1 hour, remove the crust dough from the refrigerator to let soften, about 10 minutes. Roll dough out with a rolling pin on a lightly floured surface to about 12-inches. Working quickly, drape the crust over the chicken mixture and tuck under along the edges and press into the pie dish edges. Immediately brush the egg over the crust with a pastry brush (you will have extra.) Cut six 1-inch vent holes in the crust with a pairing knife. Sprinkle with coarse salt and pepper if desired.
TRANSFER the baking sheet with the pot pie into the center of the oven, and bake until the top is golden brown, 30 to 35 minutes. Sprinkle on the remaining 2 ounces cheese and return to the oven for 5 minutes to melt. Let cool 15 to 20 minutes before serving. Cut crust with a sharp knife and scoop out with a spoon to serve.
- Serving Size
- 1/6 of recipe
- per serving
- 24 grams
- Saturated Fat
- 11 grams
- 125 milligrams
- 710 milligrams
- 32 grams