Per serving · Approximate values estimated by AI
Chicken Pot Pie with Cheddar Crust
60% authentic · American
A creative twist on the classic, this chicken pot pie features a savory filling topped with a unique, flaky crust infused with sharp cheddar cheese.
Ingredients
- All-purpose flour2.5 cups
- Salt1 tsp
- Cold butter, cubed1 cup
- Shredded cheddar cheese1 cup
- Ice water4-6 tbsp
- Butter1/2 cup
- Onion, chopped1/2 cup
- Carrots, diced1 cup
- Celery, diced1/2 cup
- All-purpose flour1/2 cup
- Chicken broth1.5 cups
- Milk1/2 cup
- Cooked chicken, diced3 cups
- Frozen peas1 cup
- Black pepper1/2 tsp
- Egg, beaten (for wash)1
Steps
- 1
For the crust: In a large bowl, whisk together 2.5 cups flour and 1 tsp salt. Cut in 1 cup cold butter until mixture resembles coarse crumbs. Stir in 1 cup shredded cheddar cheese. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
- 2
Preheat oven to 400°F (200°C).
- 3
For the filling: In a large skillet, melt 1/2 cup butter over medium heat. Add onion, carrots, and celery. Cook until tender, about 5-7 minutes.
- 4
Stir in 1/2 cup flour and cook for 1 minute.
- 5
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- 6
Stir in cooked chicken, peas, salt, and pepper. Remove from heat.
- 7
Roll out one disc of dough and line a 9-inch pie plate. Pour the chicken mixture into the crust.
- 8
Roll out the second disc of dough and place it over the filling. Crimp edges and cut slits. Brush with beaten egg.
- 9
Bake for 35-45 minutes, or until crust is golden brown and filling is bubbly.
- 10
Let stand for 10 minutes before serving.
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