Cheddars Chicken Pot Pie Recipe 39

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CHEDDAR CHICKEN PIE



Cheddar Chicken Pie image

This speedy main dish from Betty Pierce of Slaterville Springs, New York uses handy biscuit mix, so there's no need to fuss with a crust. "Just add fruit salad and crusty hot bread for a delicious meal," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

3 cups shredded cheddar cheese, divided
3 cups frozen chopped broccoli, thawed and drained
1-1/2 cups cubed cooked chicken
2/3 cup finely chopped onion
1-1/3 cups 2% milk
3 whole eggs
3/4 cup biscuit/baking mix
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine 2 cups cheese, broccoli, chicken and onion; spread into a greased 10-in. pie plate. In a small bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture (do not stir)., Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 418 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 924mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

CHICKEN POT PIE WITH CHEDDAR CRUST



Chicken Pot Pie with Cheddar Crust image

This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!

Provided by CHARLIEMIKEOSCAR

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 2h32m

Yield 12

Number Of Ingredients 19

3 pounds bone-in chicken pieces
6 quarts water
1 pinch salt
2 ½ pounds potatoes, peeled and diced
1 bunch celery, diced
¼ cup butter
2 pounds baby carrots, halved
1 onion, diced
7 tablespoons butter
6 tablespoons all-purpose flour
2 cups cream
¼ cup chopped parsley
¼ cup chopped green onion tops
1 pinch salt and ground black pepper to taste
4 tablespoons butter
2 cups flour
¼ cup ice water
1 cup shredded Cheddar cheese
1 egg yolk, lightly beaten

Steps:

  • Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
  • Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
  • Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
  • To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
  • To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
  • Bake in preheated oven until top is golden; 30 to 35 minutes.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 46.4 g, Cholesterol 168 mg, Fat 41.7 g, Fiber 5.7 g, Protein 24.5 g, SaturatedFat 22.9 g, Sodium 333.5 mg, Sugar 5.7 g

CHEDDAR CHICKEN POTPIE



Cheddar Chicken Potpie image

Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 cups shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste

Steps:

  • For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.

Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.

CHICKEN POTPIE WITH CHEDDAR CRUST



Chicken Potpie With Cheddar Crust image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
1/2 teaspoon fine salt
Freshly ground pepper
1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
1 stick cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons cold vegetable shortening
1 3 1/2-to-4-pound roasted or rotisserie chicken
3 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 onion, chopped
5 teaspoons chopped fresh thyme
6 stalks celery, chopped
6 carrots, chopped
Kosher salt
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound cremini mushrooms, sliced
7 tablespoons all-purpose flour
1/2 cup dry white wine
2/3 cup heavy cream, plus more for brushing
1/2 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
  • Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
  • Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
  • Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY



Cheddar Biscuit Chicken Pot Pie Recipe by Tasty image

Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives

Provided by Alix Traeger

Categories     Dinner

Yield 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups milk
1 rotisserie chicken, shredded
1 ½ cups frozen pea and carrot
½ cup frozen pearl onion
1 cup small potato, diced
1 tablespoon kosher salt
2 teaspoons black pepper
4 cups biscuit flour, plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, 2 sticks, cubed, very cold
1 cup buttermilk
1 large egg, beaten
1 cup shredded cheddar cheese
¼ cup chives, chopped

Steps:

  • Preheat the oven to 375ºF (190ºC).
  • Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
  • Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
  • Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
  • Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
  • Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
  • Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
  • Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
  • Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
  • Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams

CHEDDAR CHICKEN POT PIE



cheddar chicken pot pie image

A delectable chicken pot pie with scrumptious cheddar cheese tucked inside.Source unknown

Provided by Lynnda Cloutier

Categories     Savory Pies

Number Of Ingredients 17

CRUST:
1 cup flour
1/2 teaspoons salt
5 tablespoons cold butter, cubed
3 tablespoon cold water
FILLING:
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese, 8 ounces
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
salt and pepper to taste

Steps:

  • 1. for the crust, in a small bowl, mix flour and salt. Gradually add the water, mixing gently with a fork. Cut in the butter. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
  • 2. For filling, place broth in a Dutch oven. Bring to a boil. Add vegetables. Reduce heat. Simmer 10 to 15 minutes or until vegetables are tender.
  • 3. In a small bowl, mix flour and milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10 inch casserole, 2 1/2 to 3 quarts. Set aside.
  • 4. On a lightly floured surface, roll crust to fit top of casserole, trimming edges as needed. Place crust over filling, seal edges. Makes several slits in center of crust for steam to escape. Bake at 425° for 40 minutes or until Golden Brown. Makes six servings

CHEDDAR CHICKEN POT PIE



Cheddar Chicken Pot Pie image

Make and share this Cheddar Chicken Pot Pie recipe from Food.com.

Provided by juicyjuice

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces
3 tablespoons cold water
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced cooked chicken
1/4 teaspoon poultry seasoning
salt and pepper

Steps:

  • For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
  • Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
  • For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
  • Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
  • Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
  • Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
  • On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.

Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1

CHEDDAR'S CHICKEN POT PIE RECIPE - (3.9/5)



Cheddar's Chicken Pot Pie Recipe - (3.9/5) image

Provided by á-2908

Number Of Ingredients 13

3/4 stick of butter, divided use
1/2 cup flour
2 pounds leftover cooked chicken, diced into one-half inch chunks
3 cups chicken broth
1 cup cream
1 cup carrots, diced
1/2 cup onions, diced
1 teaspoon garlic, chopped
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 cup frozen peas
2 sheets frozen puff pastry dough, thawed
1 egg, beaten well

Steps:

  • Preheat oven to 375 degrees F. Melt 1/4 stick of butter in a small saucepan. Whisk in flour and cook on low heat 2 minutes. Reserve this mixture. Melt remaining 1/4 stick butter in 5 quart skillet on medium heat. Add garlic, onions and carrots. Cook on medium for 5 minutes. Add chicken broth, cream, salt and pepper. Bring to a low boil. Whisk in the prepared roux (butter-flour mixture) and return filling to a boil until it thickens. Add reserved chicken and peas and remove from heat. You may cool and refrigerate for up to one day, if planning in advance. Cut pastry in circles 1 inch larger than baking dishes. Place pastry on top on press around sides to seal. Beat egg with a whisk until smooth. Brush each pot pie top with the beaten egg. Cut a small hole in center of pastry top to vent. Bake in a 375 degree F oven for 20-30 minutes, until top is golden and filling is bubbling.

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