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Chedz Cheesy Chicken Pot Pie is everything cozy about a from scratch pot pie, with 3 ounces of crushed Chedz Mild cheddar snacks folded right into the flaky cream cheese crust so it bakes up golden, cheesy, and impossible to stop eating. I made these for the girls on a chilly Sunday afternoon, and Maddie declared the cheesy crust even better than our classic chicken pot pie.
If you have never crushed a cheese snack straight into your pie dough, get ready, because this one little trick turns a comforting weeknight dinner into something the whole family fights over.
Cheesy Chicken Pot Pie Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 2 hours
- ⏳ Total Time: 2 hours 30 minutes
- 🍽️ Serving: 2 pot pies
- ⚡ Calories: 1323kcal
- 🌶️ Flavor Profile: Rich, creamy, and savory with a cheesy golden cheddar crust
- ✋ Difficulty: Intermediate, a cozy weekend bake on par with our Cheesy Meatloaf
Quick Answer
Poach a chicken breast in stock, then shred it and set it aside. Saute diced carrots, celery, onion, garlic, and thyme in butter, stir in flour, then add milk and the reserved stock to build a creamy filling with the chicken and peas. Divide the filling between two oven safe dishes. For the crust, crumble flour, salt, butter, cream cheese, and 3 ounces of crushed Chedz Mild together, roll it out, drape it over each dish, and bake at 375 degrees until the cheesy crust is golden.
Jump to:
- Cheesy Chicken Pot Pie Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cheesy Chicken Pot Pie
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cheesy Chicken Pot Pie FAQs
- Other Recommended Comfort Food Recipes
- Chedz Cheesy Chicken Pot Pie
Why This Recipe Works
Click to see the technique science
- Chedz goes right in the crust. Crushing 3 ounces of Chedz Mild into the dough packs real cheddar flavor into every flaky bite and gives the crust that gorgeous golden color.
- Cream cheese makes it tender. The cold cream cheese in the dough keeps the crust rich and short, so it shatters into buttery, cheesy layers instead of turning tough.
- Poaching builds the base. Simmering the chicken in stock gives you juicy, tender meat and a flavorful cooking liquid that becomes the backbone of the creamy filling.
- A quick roux thickens everything. Cooking flour into the butter and vegetables before adding liquid means the filling sets up glossy and creamy, never thin or gluey.
- Individual dishes bake evenly. Baking the pot pies in two small oven safe dishes gives each one a fully cooked, crisp crust and the perfect filling to crust ratio.
Why You’ll Love This Recipe
- It is pure comfort food with a cheesy twist that feels a little bit fancy but comes together with simple ingredients.
- The crushed Chedz Mild crust is crackly, golden, and loaded with real cheddar flavor you can actually taste.
- It is a fun way to use Chedz beyond snacking, right alongside favorites like our Cheesy Fried Chicken.
Key Ingredients
Here is what goes into this cheesy chicken pot pie and why each piece matters.
- Chedz Mild cheddar snacks: The star of the crust. Finely crushed and folded into the dough, they add bold cheddar flavor and that signature golden color.
- Cream cheese: Cold and cubed, it makes the crust extra tender and rich, and it plays beautifully with the Chedz.
- Chicken breast: Poached and shredded for juicy, tender meat. Rotisserie chicken works too if you are short on time, like in our White Chicken Chili.
- Carrots, celery, and onion: The classic aromatic base that gives the filling its cozy, savory depth.
- Butter and flour: Cooked together into a quick roux so the filling turns luscious and creamy.
See recipe card for exact quantities.
Variations and Substitutions
Make this cheesy chicken pot pie your own with a few easy swaps.
- Rotisserie shortcut: Skip poaching and use 2 cups of shredded rotisserie chicken to get dinner on the table faster.
- Turn up the heat: Add a pinch of cayenne to the crust for a kick like our Hot Honey Chicken.
- Extra veg: Stir in corn, mushrooms, or green beans with the peas for a heartier filling.
- Herb it up: Fresh rosemary or sage works wonderfully in place of the thyme.
- Weeknight win: Short on time? Make it saucy and cozy like our Honey Garlic Chicken and save the pot pie for the weekend.
How to Make Cheesy Chicken Pot Pie
- Place the chicken, stock, and bay leaves in a medium pot. Bring to a boil, cover, and simmer over medium low heat for 1 hour. Remove the chicken and let it cool.
- Strain the cooking liquid and set it aside. Remove the skin and bones from the chicken, dice it into chunks, and set aside.
- Preheat the oven to 375 degrees. Melt the butter in the same pot over medium low heat, then add the onion, carrot, celery, garlic, and thyme. Stir to coat, cover, and cook for 10 minutes.
- Add the flour and stir to combine. Increase the heat to medium, then slowly pour in the milk, 1/2 cup of the reserved cooking liquid, salt, and pepper. Stir until thickened, about 2 to 3 minutes.
- Stir the diced chicken and peas into the sauce until everything is coated, then divide the filling between two 4 by 2 inch oven safe dishes.
- For the crust, place the flour, salt, butter, cream cheese, and 3 ounces of crushed Chedz Mild in a bowl. Roll everything between your fingers until crumbly yet combined.
- Turn the dough out, press it into a ball, and divide it in two. Roll each piece a little larger than the dish and about 1/4 inch thick, then drape it over each dish and trim the excess. Cut a small hole in the top for steam.
- Bake for 30 to 35 minutes, until the cheesy crust is golden brown. Let the pot pies cool a few minutes before digging in.
Recipe Tips & Tricks
- Crush the Chedz fine. A food processor or a zip top bag and a rolling pin both work. Finer crumbs blend into the dough more evenly.
- Keep the crust ingredients cold. Cold butter and cream cheese are the secret to a tender, flaky crust.
- Do not skip the steam hole. It lets the filling bubble without cracking the crust.
- Make it ahead. Assemble the pot pies, cover, and refrigerate up to a day before baking. Add a few extra minutes in the oven.
- Use good stock. The poaching liquid flavors the whole filling, so start with a stock you love, the same way we do in our Slow Cooker Lemon Chicken Thighs.
- Let them rest. Giving the pot pies a few minutes out of the oven helps the filling set so it does not run everywhere.
Serving Ideas and Suggestions
These cheesy chicken pot pies are a full meal on their own, but a simple green salad or a pile of Savory Mashed Sweet Potatoes on the side turns them into a real Sunday supper.
If you are feeding a crowd, round out the table with something cozy like our Beef Barley Soup to start, and a comfort food main like Easy Meatloaf or Salisbury Steak for the bigger eaters.
And because there is Chedz baked right into the crust, these pair perfectly with a cheese forward spread. Set out our Baked Ham and Cheese Sliders and let everyone go back for seconds.
Cheesy Chicken Pot Pie FAQs
Chedz is a premium baked cheese snack made from real cheddar cheese. Crushed and folded into the crust of this cheesy chicken pot pie, it adds bold cheddar flavor and a golden color. This recipe uses 3 ounces of Chedz Mild.
Absolutely. Use about 2 cups of shredded rotisserie chicken and 1 cup of good chicken stock in place of the poaching step. It is a great time saver on busy nights.
Cover and refrigerate for up to 3 days. Reheat in a 350 degree oven until warmed through and the crust crisps back up. The microwave works in a pinch but the crust will soften.
Yes. Assemble the pot pies, wrap them well, and freeze unbaked for up to 3 months. Bake from frozen, adding 15 to 20 extra minutes, until the crust is golden and the filling is bubbling.
You can. Use a single deep dish or a 9 inch pie plate, drape the crust over the top, and bake until golden. It may need a few extra minutes since it is deeper.
Chedz gives the crust its signature crunch and flavor, but in a pinch you can fold in 1/2 cup of finely shredded sharp cheddar. The texture will be a little different but still delicious.
Craving the original? Try our classic Chicken Pot Pie next, then come back and let us know which crust won.
Chedz Cheesy Chicken Pot Pie
Ingredients
For The Filling
- 1 split chicken breast
- 1 cup chicken stock
- 2 bay leaves
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 cup small diced white onion
- 1/4 cup small diced carrot
- 1/4 cup small diced celery
- 1 garlic clove minced
- 1/2 teaspoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 8 cracks fresh black pepper
- 1/2 cup peas fresh or frozen
For the crust
- 1 cup all-purpose flour plus more for dusting
- 1/2 teaspoon kosher salt
- 8 tablespoons cold unsalted butter (1 stick)
- 4 ounces cold cream cheese cut into 1/2 inch cubes
- 3 ounces Chedz Mild cheddar cheese snacks finely crushed
Instructions
For the filling
- Place the chicken, stock, and bay leaves into a medium-sized pot. Bring to a boil, cover, and simmer over medium-low heat for 1 hour. Remove chicken from the pot and let cool to the touch.
- Strain cooking liquid, discard any strained bits, and set aside. Remove skin and bones from chicken and dice into medium-sized chunks, set aside.
- Preheat oven to 375 degrees. Melt the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
- Add the flour to the pan and stir to combine. Increase the heat to medium and slowly add in the milk, 1/2 cup of the reserved chicken cooking liquid, and the salt and pepper. Stir and let bubble until thickened, about 2-3 minutes. Add the diced chicken back to the pan with the peas. Coat everything in the sauce.
- Divide filling equally between two 4×2 inch oven-safe dishes. Set aside.
For the Crust
- Place all the ingredients in a medium-sized bowl. Roll everything between your fingers until the mixture is crumbly yet combined. This will take a few minutes.
- Turn dough out onto a flour work surface, press dough into a ball. Divide into two pieces. Roll out each piece with a rolling pin a little larger than 4 inches in diameter and about 1/4 inch thick. Drape each piece over each baking dish, using a knife cut off any excess. Make a small hole in the top of the crust so the steam can escape.
- Bake for 30-35 minutes, until the crust is golden brown.
Notes
- To make a larger, family-style chicken pot pie double the ingredients in the filling, pour into a 9×2 inch baking dish. The crust recipe will be the same, except just roll out the whole dough into a large circle, 1/4 inch thick. Cover the entire pie with the crust and cut off any excess. Make a hole in the middle for the steam to escape. Bake per directions, if the crust is not browned to your liking, cook longer.
- This can be frozen, see my storage tips above
- You can make this into a larger pie, also see above on how to do that.
- You can use any vegetables that you like!
- You can use two chicken thighs if you do not have chicken breasts
Nutrition
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