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Chicken Pot Pie with Cheddar Crust
Chicken Pot Pie with Cheddar Crust
Chicken Pot Pie with Cheddar Crust is a delicious savory dish that features a creamy chicken and vegetable filling baked into a flaky cheddar cheese pie crust. It’s a comforting and hearty meal that combines the richness of a traditional pot pie with the added flavor of tangy cheddar cheese in the crust.
Ingredients
For the filling:
- 2 cups chicken cooked, shredded
- 1 cup mixed vegetables (peas, carrots, corn, etc.)
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
For the cheddar crust:
- 1 1/2 cups all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup cold butter cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, and cook until softened.
- Stir in the flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in the chicken broth and heavy cream until the mixture thickens.
- Add the shredded chicken, mixed vegetables, thyme, salt, and pepper. Stir to combine and simmer for a few minutes until heated through. Remove from heat.
- For the cheddar crust, in a food processor, pulse together the flour, cheddar cheese, butter, and salt until the mixture resembles coarse crumbs.
- Slowly add the ice water and pulse until the dough comes together.
- Roll out the dough on a floured surface and place it over the chicken mixture in a pie dish. Trim any excess dough and crimp the edges.
- Cut a few slits in the crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 914kcal (46%)Carbohydrates: 50g (17%)Protein: 35g (70%)Fat: 64g (98%)Saturated Fat: 32g (200%)Polyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 241mg (80%)Sodium: 1007mg (44%)Potassium: 519mg (15%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 3856IU (77%)Vitamin C: 8mg (10%)Calcium: 280mg (28%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
