Table of Contents
- Why this recipe works.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other cozy recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Chicken Pot Pie with Cheddar Crust Recipe
This hearty meal uses a delicious combination of flavors with a flaky top crust. Carrots, celery, peas, and pearl onions provide incredible vegetable flavor, combined with delicious bites of chicken. A savory top crust with cheddar and Parmesan cheese forms a perfect finishing top.
Why this recipe works.
Chicken pot pie is a classic. This dish is one we envision piping hot out of the oven, sitting on a farmhouse table full of vegetables and chicken under a flaky crust. The reality for many is something from the freezer section at the grocery store. The flavor is ok at best and the crust is nothing to be excited about. This recipe brings back the classic pot pie with a filling full of ingredients and flavor. Instead of a double crust that can create a soggy bottom, this recipe makes a perfect and flaky cheese top crust. The result is a pot pie that will be both nostalgic and modern with fresh flavor.
Everything you’ll need to make this recipe.
- Chicken thighs are dark meat from being richer in myoglobin from being heavily worked muscle. This gives the thighs more flavor.
- Fresh thyme and sage add flavor to the filling. Unlike dried ingredients, fresh herbs have stronger essential oils.
- White wine works as a meat tenderizer and also as an acidic balance to the filling.
- Pearl onions give a sweet onion flavor. Choose peeled and ready frozen pearl onions instead of fresh.
- Cheddar cheese is worked into the pastry dough. Once baked, the cheese adds flavor and a nice crisp crust to the exterior.
Here’s how to make this recipe.
- Prepare the chicken. Cut the chicken thighs into bite-sized cubes and place them on a small pan. Season with salt and pepper and work it together using your hands.
- Prepare the vegetables. Place butter into a large pot on medium heat. Dice the carrot, celery, and onion into bite-sized pieces. Add to the butter and season with salt and pepper. Once the onion has turned translucent, about 4 to 6 minutes, add the chicken and cook for 8 to 10 minutes.
- Create the crust. In a large bowl, add the flour, salt, cheddar cheese, Parmesan cheese, and thyme. Incorporate using your hands. Cut the butter into small cubes, then toss in the butter. Using your thumb and forefinger, press the butter into the dough until all cubes have been broken into irregular pieces. Begin by adding 4 tbsp of the ice water. Mix the dough and add up to an additional 2 tbsp of water, if needed. The dough should be able to stick together easily. Press the dough into a cohesive mass. Place onto plastic wrap and press the dough into a disk about 1 inch thick. The dough should be smooth on both sides with a rounded edge. Place into the refrigerator to chill.
- Thicken the filling. Add the white wine to the pot and let cook. Slice the sage leaves and thyme into small pieces. Add to the pot and stir. Add in the flour and stir it in, letting it cook. Once it has become thick, slowly stir in the stock and bring it to a simmer. Remove it from the heat and add in the peas and pearl onions. Stir together, then pour the filling into a pie dish.
- Assemble the crust. On a floured surface, roll out the dough into a circle slightly larger than the dish. Place overtop the filling and trim off the edges. Create vent slits in the center. Place the dish on a parchment-lined baking sheet and brush a beaten egg over top of the crust.
- Bake the pie. Place in the oven for _______ minutes, until the crust becomes golden brown. Let sit for ____ minutes before serving.
These pro tips will make this recipe a success.
- To know when the butter and dry mixture is properly incorporated, grab a handful of the mixture. Press it together in your fist. If it holds its shape but can easily be crumbled apart, then it’s ready for the water to be added.
- When making the dough, be prepared to adjust the amount of water needed. The time of year and humidity can all affect how much water is needed in the dough. The dough should be able to form and stick into a ball.
- When cutting the sage, roll the leaves and slice into thin strips, then cut in the other direction. This can make cutting the leaves quicker and easier.
- Flour should become pasty before adding the stock. The raw flour should be cooked off to thicken the filling. This also helps the stock become activated.
- Using a salad shaker can help make the stock well-mixed if using bouillon. When pouring into the pot, adding in a little bit at a time makes it easier to incorporate into the filling.
Frequently asked questions about this recipe.
Yes, the filling can be prepared along with preparing the crust and storing it separately. Roll the crust out before baking and allow the filling to come to room temperature.
The crust is best fresh but will still be delicious as leftovers. Store in the refrigerator for 7 to 10 days.
You’ll love these other cozy recipes.
Watch how to make this recipe.
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chicken Pot Pie with Cheddar Crust
For the filling
- 1 lb boneless and skinless chicken thighs
- ¾ tsp kosher salt
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 2 carrots diced
- 1 stalk celery diced
- 1 onion diced
- ½ cup white wine
- 1 tbsp minced fresh sage
- 2 tsp minced fresh thyme
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 cup frozen peas thawed
- 1 cup frozen pearl onions thawed
For the cheddar crust
- 1 ½ cups all-purpose flour
- ½ tsp kosher salt
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tsp fresh thyme
- 10 tbsp unsalted butter
- 4-6 tbsp ice cold water
- Preheat the oven to 375°F. Grease a 9-inch deep pie dish and set it aside.
For the crust
- In a bowl, toss together the flour, salt, shredded cheddar cheese, Parmesan cheese, and thyme. Add the cubes of cold butter and toss them with the dry ingredients. Using thumbs and forefingers, work the butter into the flour until it resembles wet sand with pieces of butter no larger than the size of a pea. Add cold water, starting with 4 tbsp. Toss to combine and add more water 1 tbsp at a time to create a cohesive dough that holds together when making a fist of the crumbs. Press the dough into a smooth disk. Wrap tightly and chill in the refrigerator for 20-25 mintues.1 ½ cups all-purpose flour, ½ tsp kosher salt, 1 cup shredded cheddar cheese, ½ cup grated Parmesan cheese, 2 tsp fresh thyme, 10 tbsp unsalted butter, 4-6 tbsp ice cold water
For the filling
- Cube the chicken into ½-inch pieces. Season with the salt and pepper evenly, and set aside to cook vegetables, or set in the refrigerator to season for up to 30 minutes.1 lb boneless and skinless chicken thighs, ¾ tsp kosher salt, ½ tsp black pepper
- Melt the butter in a large 12-inch skillet or shallow stockpot. Once melted, add the onion, carrots, and celery. Season with a sprinkling of kosher salt and sauté until the onions are translucent, 4-6 minutes. Add the prepared chicken and sauté until it is fully cooked, 8-10 minutes.3 tbsp unsalted butter, 2 carrots, 1 onion, 1 stalk celery
- Pour in the white wine and bring it to a simmer. Cook until the wine is mostly evaporated, 3-4 minutes. Add the thyme and sage, stir, and sprinkle in the flour. Stir and cook the flour until it forms a paste-like coating, 2 minutes. While stirring, slowly pour in the stock. Once added, continue to stir and cook until the liquid is thickened, 4-6 minutes. Remove from the heat and add the peas and pearl onions. Stir and set the filling side.½ cup white wine, 1 tbsp minced fresh sage, 2 tsp minced fresh thyme, ¼ cup all-purpose flour, 2 cups chicken stock, 1 cup frozen peas, 1 cup frozen pearl onions
- On a lightly floured surface, roll the chilled crust out to an 11-inch circle. Pour the filling into the prepared deep pie dish and place the rolled crust on top, allowing the excess to hang over the edge. Cut off the excess with the rim of the pie dish. Place the dish on a parchment-lined baking sheet. Brush the top with an egg wash and place in the preheated 375°F oven. Bake until the crust is golden brown and the filling is warmed through, 30-35 minutes. Remove and allow the pie to cool for 10 minutes before serving.