Cheddar Chicken Potpie

Cheddar Chicken Potpie

  • Prepare: 30M
  • Cook: 40M
  • Total: 1H 10M
Cheddar Chicken Potpie

Cheddar Chicken Potpie

Ingredients

  • Meat

    • 4 cups Chicken, cooked
    • 1/4 tsp Poultry seasoning
  • Produce

    • 1 cup Carrots
    • 1/2 cup Celery
    • 1/2 cup Onion
    • 2 cups Potatoes
  • Canned Goods

    • 1 1/2 cups Chicken broth
  • Baking & Spices

    • 1 1/4 cup Flour
    • 1/2 tsp Salt
    • 1 Salt and pepper
  • Dairy

    • 5 tbsp Butter
    • 2 cups Cheddar cheese, sharp
    • 1 1/2 cups Milk
  • Liquids

    • 3 tbsp Water
  • Time
  • Prepare: 30M
  • Cook: 40M
  • Total: 1H 10M

Found on

Description

Cheese soup is one of my favorites, but its a bit too rich for my husbands tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If Im in a hurry and dont have the time this takes to bake, Ill leave off the crust, add extra milk and serve it as a chowder.) —Sandra Cothran, Ridgeland, South Carolina

Very tasty

Absolutely Delicious!!! It was full of flavor. The entire family loved this.

Awesome way to use leftover roasted chicken. I had already had the vegetables from the roast. Everyone liked it! I made it for my family who helped me get ready for Christmas this year.

Easy to make, husband and kids enjoyed. Made the recipe just as written above.

Delicious! Didnt change a thing, and it was great!

Everyone loved it. Added a bit more salt and some garlic.

If there were six stars, I would give it that! Delicious and there were no left overs at all. I used a Rotisserie chicken and played with different veggies since we are not big fans of celery. Looking forward to making it again.

My family really enjoyed this pot pie. Never had it witch cheese before but my family loves cheese so this looked great for the start. Good flavors.

Love this one! I used mixed Veggies, a pre-made crust, and a Mexican blend of cheese, which is what I generally have in the house, but the result is stellar! Highly recommended for a cold day!

Delicious and full of veggies! I also added 1/2 bag of frozen peas. Will save this recipe for sure!

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 milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 4 cups cubed cooked chicken
  • 1/4 teaspoon poultry seasoning
  • Salt and pepper to taste

Directions

  • 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 with plastic wrap 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 10-15 minutes or until vegetables are tender. 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. (2-1/2 to 3-qt.) casserole. Set aside. On a lightly floured surface, roll 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° for 40 minutes or until golden brown. Yield: 6 servings. Originally published as Cheddar Chicken PotPie in Country Woman September/October 1991, p33 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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Title:

Cheddar Chicken Potpie

Descrition:

Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina

Cheddar Chicken Potpie

  • Meat

    • 4 cups Chicken, cooked
    • 1/4 tsp Poultry seasoning
  • Produce

    • 1 cup Carrots
    • 1/2 cup Celery
    • 1/2 cup Onion
    • 2 cups Potatoes
  • Canned Goods

    • 1 1/2 cups Chicken broth
  • Baking & Spices

    • 1 1/4 cup Flour
    • 1/2 tsp Salt
    • 1 Salt and pepper
  • Dairy

    • 5 tbsp Butter
    • 2 cups Cheddar cheese, sharp
    • 1 1/2 cups Milk
  • Liquids

    • 3 tbsp Water

The first person this recipe

tasteofhome.com

tasteofhome.com

397 0

Found on tasteofhome.com

Taste of Home

Cheddar Chicken Potpie

Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina