From the Oven

Cheddary Chicken Pie


Cheddary Chicken Pie
Prep Time
20 min
Cook Time
35 min

  • 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
  • 1/2 tsp. freshly ground black pepper
  • 2 cups shredded or chopped cooked chicken
  • 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese
  • 1/4 cup chopped parsley
  • 1 egg, well beaten (optional)
  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.

Serving Size 6

Calories 537

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 30.30g 47%
Sat. Fat 14.50g 73%
Mono Unsat. Fat 3.40
Poly Unsat. Fat 0.80g
Cholesterol 80mg 27%
Sodium 783mg 33%
Total Carbohydrate 44g 15%
Dietary Fiber 3g 12%
Sugars 0g
Protein 26g
Vitamin A 387RE
Vitamin C 10mg 17%
Calcium 214mg 21%
Iron 1mg 6%
2 Reviews


Fast, easy, and delicious!


Monterey Jaques

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