Cheddary Chicken Pot Pie | Recipes

Cheddary Chicken Pot Pie

(8) Ratings:
Prep Time:
Baking Time:
Cooking Time:
Makes:12 appetizers or 4 dinner portions
Freezing:not recommended

Cozy up to this warm and cheesy recipe wrapped in a rich and flaky crust.



1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
¾ cup 175 mL grated old sharpe cheddar
½ tsp 2 mL salt
1/3 cup 75 mL Crisco® All Vegetable Shortening, cold
3-6 tbsp 45-90 mL ice cold water, divided


¼ cup 50 mL butter
1 chopped onion
2 garlic cloves, finely chopped
1 ½ cups 375 mL sliced in half lengthwise baby carrots
3 tbsp 45 mL Robin Hood Original All Purpose Flour
2 cups 500 mL prepared chicken broth
1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
1 tbsp 15 mL grainy Dijon mustard
1 rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey
1 cup 250 mL grated old sharpe cheddar


  1. Crust: Combine flour, cheese and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tbsp (15 mL) at a time, mixing until dough can be gathered in a ball. Flatten dough into 4” (10 cm) circle. Wrap in plastic wrap and chill 30 minutes.
  2. Filling: Melt butter, in a large deep skillet, on medium heat. Add onion and garlic and cook for 3 minutes until soft and fragrant. Add carrots, continue cooking 3 minutes. Add flour, stirring constantly about 3 minutes. Stir in broth, evaporated milk and mustard. Bring to a boil over medium-high heat. Cook 5 to 7 minutes, stirring frequently until sauce thickens. Stir in chicken.
  3. Pour filling into oven-proof bowls or ramekins. Sprinkle cheese over filling.
  4. Preheat oven to 425°F (220°C).
  5. Roll out dough on a lightly floured surface. With a round cookie cutter (or using a small plate as a guide), cut out circles that are slightly wider than the bowls being used. Top filling with a dough round. Gently press the dough down on the top of the bowls. Cut a small X in the centre of each circle. Place the pot pies on a foil lined baking sheet.
  6. Bake in preheated oven until the filling is bubbling and the crust is deep golden brown, about 40 to 45 minutes. Cool 10 minutes before serving.


  • Looking to add more vegetables? Try adding frozen peas or sautéed mushrooms.
  • Portion-wise, use ½ cup (125 mL) ramekins for appetizer or lunch portions and 1 ½ cups (375 mL) ramekins or bowls for dinner.

Nutritional Information

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