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Home » Method » Casseroles » Cheddary Chicken Pie

March 4, 2011

Cheddary Chicken Pie

This post may contain affiliate links. Read my disclosure policy.

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Cheddary Chicken Pie

Don't you love coming across recipes that offer shortcuts?  That's what I love about this cheesy chicken pie.  You can choose to make your own pie crusts and chop up your own fresh veggies, or decide to make it a very quick weeknight meal by using pre-made refrigerated pie crusts with a bag of frozen vegetables.

You can easily make this pie look very pretty with a lattice design on top.  It's a lot more simple than you might think and maybe I'll post a tutorial on it someday.  Just think "over, under, over, under" and you can probably figure it out. 🙂

Cheddary Chicken Pie2

We enjoyed this chicken pie and will make it again before the wintery comfort food season ends.  Although, I can't promise that I won't have a craving for it this summer.

Cheddary Chicken Pie

Printable Recipe

Yield: 6 servings

2 refrigerated or homemade pie crusts (for 9-inch pan)
2 tablespoons butter
2 tablespoons flour
1 ⅓ cups whole milk
1 (10 oz) package frozen mixed vegetables, thawed (or 2 cups assorted fresh veggies, chopped)
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded or chopped cooked chicken
1 cup (4 oz) shredded cheddar cheese
¼ cup chopped parsley
1 egg, well beaten

Preheat oven to 425˚F

Spray a 9-inch pie plate with cooking spray.  Roll out one pie crust and transfer to the pie plate.

Melt the butter in a large saucepan over medium heat.  Stir in the flour and cook for one minute, stirring constantly.  Mix in the milk, then bring to a simmer while still frequently stirring.  Add the vegetables and let cook until heated through and sauce has thickened, about 3 to 4 minutes.  Season with the salt and pepper.

Remove the saucepan from the heat and stir in the chicken, cheese and parsley. Spoon mixture into the pie crust-lined plate, then top with the second pie crust.  Seal the edges and cut several slits in the crust to vent (unless you go with the lattice design.)

Lightly brush the beaten egg over the crust and discard any remaining egg.  Loosely cover the edges of the pie with pieces of foil and bake for 20 minutes, remove the foil and bake an additional 15 minutes or until the crust is a deep golden brown.

Source:  Adapted from Sargento cheese

Pennies on a Platter Disclosure - Although this post was sponsored by Sargento, the opinions expressed of this recipe are my own.

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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Comments

  1. Kay L. says

    December 05, 2021 at 9:15 pm

    5 stars
    I have been making this for years. Definitely a staple in my house. Sometimes I add cheese, but not necessary. Extremely extremely delicious.

    Reply
    • Nikki Gladd says

      December 06, 2021 at 1:14 pm

      Love hearing this! Thanks, Kay!

      Reply
  2. Libby says

    February 20, 2015 at 8:33 pm

    made this tonight for my family. Not a single slice left! We LOVED it!!

    Reply
    • Nikki Gladd says

      February 21, 2015 at 8:53 pm

      Thank you Libby!

      Reply
  3. Leanne says

    September 23, 2012 at 12:27 am

    Pot pie

    Reply
  4. Allison says

    December 06, 2011 at 4:11 pm

    I found this recipe on Pinterest and made it tonight for dinner. There is not a bite left in the pie pan! Looking at the minimal ingredients going into it, I couldn't really figure out where the flavor was going to come from, but it's in there! 🙂

    Reply
  5. Aleisha says

    November 30, 2011 at 11:00 am

    I am making this for dinner tonight, so excited! When you say "loosely cover the edges of the pie with pieces of foil", do you only cover the edges or the whole top also?

    Reply
    • Nikki says

      November 30, 2011 at 1:17 pm

      Just the edges. 🙂

      Reply
  6. katie says

    March 05, 2011 at 1:12 pm

    This looks amazing~ I love the idea of adding cheese to a chicken pot pie.

    Reply
  7. 'Chelle says

    March 05, 2011 at 5:18 am

    I just printed the recipe so I can give this adorable pie a whirl this week. Thanks!

    Reply
  8. Shawnda says

    March 04, 2011 at 7:26 am

    Nice lattice work! It's going to be 80 degrees today so you've encouraged me to go ahead and make start a "next winter bookmark list" for recipes.

    Reply
  9. Lisa (Dishes of Mrs. Fish) says

    March 04, 2011 at 3:07 am

    I love chicken pot pie, so I'm sure this version would be amazing!
    Yay for cheese!

    Reply

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