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Chicken Pot Pie with Herb and Cheddar Crust

Blogger Arlene Cummings of Cooking With Sugar takes a classic pot pie and makes it extra special with an herb and cheddar crust.

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Prep Time 25 min
Total Time 1 hr 10 min
Servings 6

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: tablespoons Gold Medal® all-purpose flour

1: tablespoon chopped fresh thyme leaves

1/2: cup shredded Cheddar cheese (2 oz)

Filling

1/3: cup butter

1/4: small onion, chopped

1: large carrot, chopped

1: stalk celery, chopped

: Salt and pepper to taste

1/3: cup Gold Medal® all-purpose flour

1 1/4: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup milk

2 1/2: cups shredded or cubed cooked chicken

1: cup Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

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Directions

1 Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
2 Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
3 In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
4 Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
5 Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

If cheese begins to stick to the rolling pin, dust the pin lightly with flour.

During the last 15 to 20 minutes of baking, the edges of the crust can be covered with strips of foil to prevent excessive browning, if necessary.

If you don’t have fresh thyme, substitute 1 1/2 teaspoons of dried thyme leaves.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 3/3/2013 6:58:34 PM REPORT ABUSE kellyshoaf said:

Rating:

I have three teenage boys, and they all loved it! I used canned chicken and just shredded it, I omitted the celery and onions and added more mixed vegetables, turned out great! I did notice mine was a little runnier than the picture, but I actually prefer it that way, less quiche like and more like the pot pies I used to have as a kid. Super easy and delicious!

This reply was: Helpful Inspiring

Posted 11/26/2012 7:29:07 PM REPORT ABUSE Claire22 said:

Rating:

I had never made a pot pie before and was unsure how this would turn out, but it was great! I found two recipes I liked so I sort of combined them. I used evaporated milk, cooking sherry and a herb grinder to give some extra flavor. It was a great hit at dinner, I will so make this again.

This reply was: Helpful Inspiring

Posted 11/11/2012 5:07:05 PM REPORT ABUSE SuzanneSmith said:

Rating:

For a couple of months, my husband hinted that he wanted chicken pot pie, but I cannot stand it. I decided to surprise him by making this super easy recipe, and I surprised myself because I loved it. Will definitely make this again! I shredded the breast of a rotisserie chicken to make it a little easier. We reheated the remainder in the oven the next day at 375 degrees for 15-20 minutes, and it still had good flavor.

This reply was: Helpful Inspiring