One of my favorite meals growing up was Chicken Pot Pie. Now while I grew up with a simplified version that uses mostly processed food, I really wanted to find a recipe that was from scratch. My mom and I found this recipe and we love it!

While it is more involved and required more work, it’s worth it to me to serve food that isn’t processed. I may not make it very often, but I really need to change that. In fact, I’m starting to crave it now! The weather has finally changed and it’s cool outside, making me crave hearty, warming food.

All of my children love this version, (though they love the simple version as well!) and with seven kids who are all very particular in their tastes, I count that as a win!

This version is made with a yummy cheddar cheese sauce that is mixed in with all the vegetables and chicken and then a crust put over the top. Since I absolutely love cheese, I think that this version is the best! You can’t beat a bite of cheddar with every bite to up the experience!

So if you’re looking for a good, from scratch version, I hope you give this recipe a try! You won’t regret it and it may even become a favorite!

Cheddar Chicken Pot Pie

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Ingredients

Crust:

1 cup flour
1/2 tsp. salt
5 Tbsp. butter cubed
3 Tbsp. water

Filling:

1 1/2 cups chicken broth
2 cups cubed, peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup diced onion
1/4 cup flour
1 1/2 cup milk
2 cups shredded cheddar cheese
4 cups cubed, cooked chicken
1/4 tsp. poultry seasoning

Instructions

For crust:

In a small bowl, combine the flour and salt.
Cut butter in until mixture resembles coarse crumbs.
Gradually add water, mixing gently with a fork.
Gather into a ball.
Cover with plastic wrap and chill for at least 30 minutes.

For Filling:

Bring broth in a Dutch oven to a boil.
Add vegetables.
Reduce heat; simmer for 10-15 minutes or until tender.
Combine flour and milk; add to pot.
Cook and stir over medium heat until slightly thickened and bubbly.
Stir in cheese, chicken and poultry seasoning.
Heat until cheese melts, stirring constantly.

To assemble:

Spoon filling into a 10 in. dish or big skillet.
On a lightly floured surface, roll out crust to fit.
Place on filling; seal edges.
Make several slits.
Bake at 425° for 40 minutes.