This is a recipe that will only bring the ones you love comfort! It is hearty, creamy, rich and so delicious!

I love making this for my friends and family who have only ever known Marie Calendar’s pot pie or for those who hardly get to experience the scrumptious flavor of a home made pie crust. It’s just so good!

Cheesy Chicken Pot Pie 

• 1 pie crust recipe (recipe below) 

• 3 cups boiled chicken, can use rotisserie or boil your own— about four chicken breasts or one 8-10 lb chicken. 

• 3 tbsp olive oil 

• 1 onion, diced 

• 3 stalks celery, diced 

• 4 carrots, diced 

• 5-6 yellow Yukon potatoes, diced (about 2 1/2 cups) I leave the skin on but you can peel them, if preferred.

• 2 garlic cloves, minced 

• 4 tbsp butter 

• 1/4 cup flour

• 3 cups chicken broth

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded fontina, or havarti cheese

• 2 teaspoons salt, divided 

• 1 teaspoon pepper 

• 1/2 teaspoon dried thyme 

Pie crust recipe:

• 3 cups all purpose flour 

• 1 tsp salt

• 2 tbsp sugar 

• 12 tbsp cold butter, cold 

• 1/3 cup vegetable shortening, cold 

• 1/4-1/2 cup ice cold water (use just enough for the dough to come together) 

In a food processor combine flour, salt and sugar. Pulse until combined. Add cubed butter and shortening. Pulse until crumbly but do not over-mix. With mixer running, slowly add the ice cold water until dough just comes together. Remove dough from mixer and by hand bring the dough together, cutting it in two, making a disc of each piece. Wrap with plastic wrap and place in fridge. 

For the filling: 

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onions, celery, and carrots. Sprinkle 1 tsp salt. Cook on medium, 8-10 minutes, until veggies have softened. Add garlic and thyme. Cook until aromatic, about 30 seconds. Remove veggies from pot and set aside.

In the same pot, add butter. Once melted and bubbly add flour to make a quick rue. Stir for about 20-30 seconds over medium heat and slowly add chicken broth into flour, whisking until combined and smooth. Add potatoes and veggies, cover and let boil on low-medium heat for about 15 minutes or until potatoes are just barely tender. 

Remove lid and add cheese, stirring until melted and fully incorporated. Add shredded chicken. Add 1 tsp black pepper. Taste filling and if needed, add remaining 1 teaspoon of salt. 

To assemble:

Preheat oven to 375 F. Butter to bottom of a 9×13 pan. 

Roll out each pie disc to fit the bottom and top of the pan. I like the bottom crust to come up on the sides but it does not have to! 

Line the pan with one piece of the rolled out dough. Pour in your pie filling. Top with the second rolled out disc. 

If desired, brush the top with egg wash ( one egg and 1 tsp milk, whisked with fork until combined.) 

Cook for 35-45 min, until crust is golden brown and liquid is bubbling. 

*Let sit 15 minutes before cutting into it! Enjoy!