Chedz Cheesy Chicken Pot Pie

This Chedz Cheesy Chicken Pot Pie takes our cozy mini chicken pot pie and folds crushed Chedz Mild cheddar cheese snacks right into the flaky cream cheese crust, for a golden, cheesy comfort-food upgrade in every bite.

Course Main Course

Cuisine American

Keyword cheesy chicken pot pie

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 1323kcal

Author Jason Decker

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 4x2 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 9x2 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