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Cheddar Chicken Potpie

Cheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    6 servings

Ingredients

  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 3 tablespoons cold water
  • FILLING:
  • 1-1/2 cups chicken broth
  • 2 cups peeled cubed potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1-1/2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 4 cups cubed cooked chicken
  • 1/4 teaspoon poultry seasoning
  • Salt and pepper to taste

Directions

  • For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes.
  • For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes.
  • In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside.
  • On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
  • Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts
1 piece: 603 calories, 31g fat (18g saturated fat), 161mg cholesterol, 902mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 42g protein.

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