Cheddary Chicken Pie Recipe


Cheddary Chicken Pie

Cheddary Chicken Pie

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  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Yield: Serves: 6


  • 1 pkg. (14.1 oz.) refrigerated pie crusts
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1-1/3 cups whole milk
  • 1 pkg. (10 oz.) frozen mixed vegetables, thawed (2 cups)
  • 1/2 tsp. salt


  • 1

    Unroll one pie crust; fit into 9-inch pie plate that has been coated with cooking spray.

  • 2

    Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add milk; bring to a simmer, stirring frequently. Add vegetables; simmer 3 to 4 minutes or until vegetables are hot and sauce has thickened. Stir in salt and pepper. Remove from heat; stir in chicken, cheese and parsley. Spoon mixture into pie crust-lined plate. Top with second pie crust; fold edges under bottom crust and crimp to seal. Cut several slits in crust to vent.

  • 3

    For optional glaze, brush beaten egg lightly over crust. Discard any remaining egg. Bake in a preheated 425°F oven 35 minutes or until crust is deep golden brown.


  • Tip: Using leftover rotisserie chicken makes this comforting dish a snap to prepare.


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 537

Total Fat 30.3g

Saturated Fat 14.5g

Trans Fat 3.4g

Polyunsaturated Fat 0.8g

Cholesterol 80mg

Sodium 783mg

Carbohydrates 44g

Protein 26g

Dietary Fiber 3g

Vitamin A 387RE

Vitamin C 10mg

Calcium 214mg

Iron 1mg

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