Cheese Lovers Chicken Pot Pie
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Today Mama shares her Cheesy Chicken Pot Pie with us! What time is supper, Mama? ~Christy
Today I decided to bring you a real comfort food dish with a twist. You see Christy and I really don’t like potpies. I almost hate them. But my hubby, Bill, thinks of them as one of his favorite dishes and Christy’s husband feels the same way. Bill likes potpies so much that he keeps the little frozen ones in the freezer for late night snacks. Since I love to cook for others, I set out on a mission to find a potpie that I could love too. After trying numerous recipes, I finally found one that sounded like a potpie that spoke to me and tried it. I tweaked it a little until it was really tasty and this version was born.
This dish has little pillows of cheesiness throughout the pie. Even if you don’t usually like potpies, you should give this one a try and I think you will be pleasantly surprised. Heck, you may even fall in love with this one. It is super easy but tastes like you spent all day working on it.
Christy asked me about the design that I cut into the crust. It is the same design that my grandmother, Mama Reed, always cut into all her pies. The only design that I have ever learned to cut. You probably know already but just in case, you need to cut some vents into any two crust pie to let the steam escape while it is cooking. This design is super easy. Just three long curved lines that connect at the bottom and several small cuts along the lines to resemble leaves. If I had known that Christy would have been impressed, I would have taken a picture of it before I cut it! You can use this design or just cut some slits into the top crust. Use a sharp knife so that you don’t tear up the crust. Oh, and you cut the vents before you cook the pie.
Cook this potpie the next time you want a crowd pleaser and just stand back and watch everyone ooh and ah over it. Smile really big and keep our secret about how easy it is. I’ll never tell if you won’t.
This is our lineup of ingredients. Cubed or shredded chicken, Cream of chicken soup, Veg-all, Sour cream, Mayonnaise, Velvetta Cheese (I used a cheaper brand this time that I bought for the grandsons to make cheese dip), Refrigerated pie crusts, and salt and pepper.
Now before you go telling me how unhealthy the canned soup is, I’ll tell you that I know that and Christy has a homemade version in her cookbook, Come Home to Supper, if you want to make your own. Christy also has her version of a Chicken Pot Pie in there that both of us like as well.
Line a pie plate with one of the pie crusts.
In a medium mixing bowl, mix soup, sour cream, and mayonnaise.
Stir in chicken (you can also use turkey), Veg-All and cubed Velvetta cheese. Add salt and pepper to taste. I just sprinkled a little of both in there.
Stir that all up really well until it looks like this.
Pour it all into the pie crust, spreading it to the sides.
Add top crust and crimp it all around the side to seal.
Wow! I am impressed with myself. I didn’t realize that I had a picture of the design I cut into the crust. See, it is a really simple design.
Bake at 350 for one hour.
DIG IN!
This is the finished potpie. Just look at how thick the filling is. The cheese melts into mouthwatering little pillows of goodness. Can’t you just taste it? Be sure and let us know when you try it.
We will be waiting to hear from you!
Ingredients
- 2 cups cubed or shredded chicken
- 1 can cream of chicken soup undiluted
- 1 can Veg-all drained
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 cup Velvetta cheese cubed
- salt and pepper
- 1 box of refrigerated pie crusts
Instructions
- Mix soup, sour cream and mayonnaise.
- Stir in chicken, Veg-all and cheese.
- Add salt and pepper to taste.
- Line a 9" pie plate with crust.
- Add pot pie mixture.
- Top with crust, crimp to seal and cut vents.
- Bake at 350 degrees for 1 hour.
Nutrition
“There isn’t anything noble about being superior to another person. True nobility is in being superior to the person you once were.” ~Unknown
You might also enjoy this recipe! Make Your Own Cream of Chicken Soup
I just made it and it is so good!!! Thanks for the recipe
I am so glad you loved it! Thanks for letting me know. Really appreciate you 🙂
I love your pot pie recipe I have tried it several times I added some real baked bits what a big change thank you Jay
I love this recipe. I make a whole roasted chicken about once a month and am always looking for something to make with the left overs. This was so good and so comforting. I could not find veg all, so I bought some frozen peas and carrots and loved it 🙂
Great choice Beth!! The roasted chicken adds so much flavor to an already great dish!!
We don’t use Velveeta, but do you think block cheddar or Monterey Jack would work? It looks fabulous, though!
It sure would but I would definitely use the block kind as you suggested, so you don’t end up with the cellulose that keeps it from getting all nice and melty. I would also melt it beforehand and maybe thin it with just a little milk or cream (1/2 cup?).
I’ve been making something like this for years but I prefer the country style vegall. I also like using cream of chicken with herbs so it enhances the flavor.
🙂
Is it possible to leave out the cheese and still have the pot pie turn out fine?
It will definitely make a difference. The cheese acts as a filler and add moisture to the pie. You will need to add some kind of cream of soup and work on the seasonings. It will be an experiment for you, let me know how it turns out.
Hey Christy, I know that my comment was the last one on this post, but I just had to chime in again. It’s only been a couple of weeks, but I made this pot pie again last night and it’s sooo good! It’s now my go-to recipe for leftover chicken whenever I make a roast chicken. I just love this dish! My mother has made it several times too. Thanks again, Christy and Janice!
By the way, in the last two weeks I’ve used at least eight of your wonderful recipes! Most were ones I’ve already tried and love but I also tried a couple of new ones. ALL hits, of course. And, I have many more planned. So many recipes, so little time…ha ha. 🙂