Per serving · Approximate values estimated by AI
Chicken Pot Pie with Cheddar Crust
60% authentic · American
A flavorful twist on the classic, this chicken pot pie features a savory filling topped with a unique cheddar cheese-infused pastry crust, adding a sharp, delicious dimension.
Ingredients
- All-purpose flour2.5 cups
- Shredded cheddar cheese1 cup
- Cold butter, cubed1 cup
- Ice water6-8 tablespoons
- Cooked chicken, shredded or diced3 cups
- Frozen peas1 cup
- Frozen carrots, diced1 cup
- Frozen corn1 cup
- Onion, finely chopped1/2 cup
- Celery, finely chopped1/2 cup
- Butter1/4 cup
- All-purpose flour1/4 cup
- Chicken broth1.5 cups
- Heavy cream1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Egg, beaten (for egg wash)1
Steps
- 1
For the crust: In a large bowl, combine 2.5 cups flour and cheddar cheese. Cut in 1 cup cold butter until mixture resembles coarse crumbs. 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 saucepan, melt 1/4 cup butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
- 4
Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly.
- 5
Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.
- 6
Stir in cooked chicken, frozen peas, carrots, and corn. Season with salt and pepper.
- 7
Roll out one disc of dough and line a 9-inch pie plate. Pour the filling into the crust.
- 8
Roll out the second disc of dough and place it over the filling. Crimp edges to seal and cut slits for steam.
- 9
Brush the top crust with beaten egg.
- 10
Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- 11
Let stand for 10 minutes before serving.
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