Cheddar Chicken Pot Pie

Robyn Fischesser



★★★★★ 1 vote


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  • 1 c
    low-fat baking mix
  • 1/4 c
  • 1.5 c
    chicken broth
  • 2 c
    potatoes, peeled and cubed
  • 1 c
    carrots, sliced
  • 1/2 c
    sliced celery
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped green bell pepper
  • 1/4 c
  • 1.5 c
    skim milk
  • 2 c
    fat-free cheddar cheese or lowfat shredded
  • 4 c
    cooked chicken, diced
  • 1/4 tsp
    poultry seasoning

How to Make Cheddar Chicken Pot Pie


  1. Preheat oven to 425.
  2. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously.
  3. Gently smooth dough into a ball on floured surface.
  4. Knead 5 times.
  5. Follow directions accordingly for crust.
  6. To prepare filling, heat broth in a saucepan.
  7. Add potatoes, carrots, celery, onions and bell peppers.
  8. Simmer 15 minutes or until all is tender.
  9. Blend flour with milk.
  10. Stir into broth mixture.
  11. Cook and stir over medium heat until slightly thickened.
  12. Stir in cheese, chicken and poultry seasoning.
  13. Heat until cheese melts.
  14. Spoon into a 2-quart casserole dish.
  15. Place crust over filling in casserole.
  16. Seal edges.
  17. Make slits in crust for steam.
  18. Bake, for 40 minutes or until golden brown.

Printable Recipe Card

About Cheddar Chicken Pot Pie

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy

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