Chicken Pot Pie with Cheddar Crust. Deliciously seasoned chicken and vegetables topped with a perfect cheddar pastry crust!
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5 from 1 vote

Chicken Pot Pie with Cheddar Crust

Chicken Pot Pie with Cheddar Crust. Deliciously seasoned chicken and vegetables topped with a perfect cheddar pastry crust!
Prep Time30 mins
Cook Time1 hr 10 mins
Resting Time1 hr
Total Time1 hr 40 mins
Course: Dinner
Cuisine: American
Keyword: Chicken Pot Pie with Cheddar Crust
Servings: 6 servings
Calories: 518kcal

Ingredients

Chicken

  • 1.5 pounds chicken breast
  • 1 cup chicken broth
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried ground thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Filling

  • 2 tbsp butter
  • 1 onion chopped finely
  • 3 large carrots diced
  • 3 large stalks of celery diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sage
  • 1/4 teaspoon dried ground thyme
  • 1/8 teaspoon paprika
  • 1/2 teaspoon marjoram
  • 3 cups chicken broth
  • 1/3 cup all purpose flour

Cheddar Crust

  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsalted butter
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup ice water
  • 1 large egg

Instructions

Chicken

  • Mix together broth and all of the spices for the chicken. To cook in oven: preheat oven to 350 degrees and line a baking pan with aluminum foil. Place chicken on foil and cover with broth mixture. Fold aluminum foil around chicken and baked until breasts are cooked through, about 40 minutes. To cook in slow cooker: place chicken with broth mixture in slow cooker and cook on high for 4 hours or on low for 6-7 hours. To cook in Instant Pot: place chicken with broth mixture in pot. Cook on high pressure for 10 minutes (13 if chicken is frozen), and let natural release for 10 minutes.
  • After chicken is cooked reserve broth from around the chicken. Shred chicken with two forks and set aside.

Filling

  • In a large pot over medium-high heat, melt 2 tbsp butter. Add onion, carrot, celery, salt, and pepper. Saute until vegetables are softened, about 7 minutes.
  • Reduce heat to medium. Add sage, thyme, paprika, and marjoram. Take whatever broth you set aside from cooking the chicken (you will have almost a cup if you used an Instant Pot, and less if you used a slow cooker or the oven), and add chicken broth to it so that you have 3 cups of chicken broth total. Add to vegetable mixture.
  • Stir in shredded chicken.
  • Very slowly sprinkle flour over chicken and vegetables while constantly stirring. Simmer for 15 minutes.

Topping

  • In a small bowl, stir together flour, salt, and garlic powder. Cut butter into about 1/3 tbsp sized pieces. Use a pastry cutter to cut butter into flour.
  • Stir in cheddar cheese. Then, stir in water, 1 tbsp at a time until a soft dough forms.
  • Form dough into a ball. Wrap with plastic wrap and place in the refrigerator for at least 1 hour.

Assembling and Cooking

  • Preheat oven to 400 degrees.
  • Transfer vegetable and chicken mixture to a 9x13 casserole dish.
  • On a lightly floured surface, roll cheddar dough to about 1/4 inch thickness. Cut into large strips. Lay in a lattice fashion on top of chicken mixture.
  • Whisk together egg and 1 tbsp of water. Lightly brush over top of dough.
  • Bake for 35 minutes, or until pastry is golden brown.

Nutrition

Calories: 518kcal | Carbohydrates: 35g | Protein: 32g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 1527mg | Potassium: 781mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5965IU | Vitamin C: 16.1mg | Calcium: 119mg | Iron: 2.9mg