Easy Cheesy Chicken Pot Pie

Easy Cheesy Chicken Pot Pie Recipe

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Marina Neff


For christmas one of my customers gave me a HUGE basket of different types of cheese. Among these cheeses was a huge block of pepperjack, which while I love cheese, I really didn't care for on it's own. One night I started out making a chicken stew, and midway through I decided I wanted to make Chicken Pot pie -- but I didn't really feel like making gravy... and then it hit me to use the pepper jack cheese. Voila - a new dish was born. My husband had 3 huge servings, I had plenty left over to take to work for lunch. I even gave some samples to some of my clients to get their opinions and every one loved it. I'm hoping that you will love it too.


★★★★★ 3 votes

45 Min
20 Min


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  • 4-5
    boneless skinless chicken breasts, cubed
  • 4
    celery ribs , diced
  • 3-4 medium
    carrots, cubed
  • 1 medium
    onion diced
  • 1 clove
    garlic, minced
  • 3 medium
    potatoes, peeled and diced
  • 2 can(s)
    large cans chicken broth
  • 1 lb
    fresh greenbeans (can used canned or frozen if preferred)
  • 1 pkg
    frozen peas
  • 1 Tbsp
    each rosemary, thyme, basil, lemon pepper, ground ginger
  • 1/2 tsp
  • 2 - 3 c
    grated pepper jack cheese
  • 2 Tbsp
    all purpose flour
  • 1 Tbsp
    melted butter
  • 1/2 c
    milk (more if needed)
  • 2
    frozen pie crusts, or 2 tubes refrigerator buscuits (grands) split in half

How to Make Easy Cheesy Chicken Pot Pie


  1. Preheat oven to 425
    In stock pot over medium heat, sweat celery, carrots, onion, and garlic in a tbsp of oil and a pinch of salt for about 5 minutes.
  2. Add cubed chicken breasts to the vegetables, cooking just till chicken is no longer pink.
  3. Add chicken broth and fresh greenbeans. simmer on medium heat till greenbeans are just al dente... (approximately 20 - 30 minutes) then add diced potatoes and cook another 5 - 10 minutes till the potatoes are tender but not soft. Then add frozen peas and seasonings. Turn heat to low and simmer
  4. In another sauce pan, melt butter and saute the flour to make a roux. Slowly add milk to the roux till it's the consistancy of a thin gravy. Add the pepperjack cheese and stir till cheese is melted. Add to the Chicken stew in the stock pot and mix thoroughly. turn off the heat.
  5. Pour chicken mixture into a 9 x 11 baking pan and cover with the pie crust (I like using the frozen but feel free to make your own if you're adventurous) Or use the halved refrigerator buscuits. Bake uncovered for 20 minutes or till top (crust) is golden brown. Let rest for about 10 minutes before serving. *Note, if using a pie crust be sure to cut steam vents into it. The buscuits make their own steam vents.
  6. * note, if using canned or frozen greenbeans add when you add the peas to keep them from getting too mushy.

Printable Recipe Card

About Easy Cheesy Chicken Pot Pie

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: German
Other Tag: Quick & Easy

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