Cheesy Chicken Pot Pie
Cheesy Chicken Pot Pie wraps tender shredded chicken, peas, carrots, and celery in a flaky double crust with a rich cheddar-studded filling. It’s cozy and satisfying, perfect for using leftover poultry and serving on chilly evenings or family dinners. Expect a hearty, savory bite with a smooth, cheesy sauce under a golden top.
- Prep15 mins
- Cook45 mins
- Serves8
- DifficultyEasy
- 1
In a medium saucepan, combine the stock, chicken, peas, celery, and carrots, then bring to a boil.
- 2
Mix the cornstarch with the milk and stir it into the stock mixture. Cook, stirring constantly, for 5 minutes. Remove from the heat and let cool for 1 hour.
- 3
Preheat the oven to 325 degrees F (175 degrees C).
- 4
Stir the cheese into the filling mixture and pour it into a 9-inch pie crust. Top with the second crust, seal the edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes, or until the top crust is golden brown.
- Calories 379.96 kcal Moderate
- Protein 17.61 g Good Source
- Carbs 19.15 g Moderate
- Total Fat 26.64 g High
- Saturated Fat 15.02 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 65.87 mg High
- Sodium 662.21 mg High
- Fiber 1.17 g Low Source
- Sugar 0.84 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 498.18 mg Good Source
- Iron 1.21 mg Low Source
- Potassium 114.15 mg Low Source
- Vitamin A 102.58 mcg_rae Moderate
- Vitamin C 5.47 mg Low Source
- Vitamin D 0.35 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery