Cheese Lovers Chicken Pot Pie

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Today Mama shares her Cheesy Chicken Pot Pie with us! What time is supper, Mama? ~ChristyCheese Lovers Chicken Pot Pie

Today I decided to bring you a real comfort food dish with a twist.  You see Christy and I really don’t like potpies.  I almost hate them.  But my hubby, Bill, thinks of them as one of his favorite dishes and Christy’s husband feels the same way.  Bill likes potpies so much that he keeps the little frozen ones in the freezer for late night snacks.  Since I love to cook for others, I set out on a mission to find a potpie that I could love too.  After trying numerous recipes, I finally found one that sounded like a potpie that spoke to me and tried it.  I tweaked it a little until it was really tasty and this version was born.

This dish has little pillows of cheesiness throughout the pie.  Even if you don’t usually like potpies, you should give this one a try and I think you will be pleasantly surprised.  Heck, you may even fall in love with this one.  It is super easy but tastes like you spent all day working on it.

Christy asked me about the design that I cut into the crust.  It is the same design that my grandmother, Mama Reed, always cut into all her pies.  The only design that I have ever learned to cut.  You probably know already but just in case, you need to cut some vents into any two crust pie to let the steam escape while it is cooking.  This design is super easy.  Just three long curved lines that connect at the bottom and several small cuts along the lines to resemble leaves.  If I had known that Christy would have been impressed, I would have taken a picture of it before I cut it!  You can use this design or just cut some slits into the top crust.  Use a sharp knife so that you don’t tear up the crust.  Oh, and you cut the vents before you cook the pie.

Cook this potpie the next time you want a crowd pleaser and just stand back and watch everyone ooh and ah over it.  Smile really big and keep our secret about how easy it is.  I’ll never tell if you won’t.

Cheese Lovers Chicken Pot Pie

This is our lineup of ingredients.  Cubed or shredded chicken, Cream of chicken soup, Veg-all, Sour cream, Mayonnaise, Velvetta Cheese (I used a cheaper brand this time that I bought for the grandsons to make cheese dip), Refrigerated pie crusts, and salt and pepper.

Now before you go telling me how unhealthy the canned soup is, I’ll tell you that I know that and Christy has a homemade version in her cookbook, Come Home to Supper, if you want to make your own.  Christy also has her version of a Chicken Pot Pie in there that both of us like as well.

Cheese Lovers Chicken Pot PieLine a pie plate with one of the pie crusts.

Cheese Lovers Chicken Pot Pie

In a medium mixing bowl, mix soup, sour cream, and mayonnaise.

Cheese Lovers Chicken Pot Pie

Stir in chicken (you can also use turkey), Veg-All and cubed Velvetta cheese.  Add salt and pepper to taste. I just sprinkled a little of both in there.

Cheese Lovers Chicken Pot Pie

Stir that all up really well until it looks like this.

Cheese Lovers Chicken Pot PiePour it all into the pie crust, spreading it to the sides.

Cheese Lovers Chicken Pot Pie

Add top crust and crimp it all around the side to seal.

Cheese Lovers Chicken Pot Pie

Wow! I am impressed with myself.  I didn’t realize that I had a picture of the design I cut into the crust.  See, it is a really simple design.

Bake at 350 for one hour.

Cheese Lovers Chicken Pot Pie


This is the finished potpie.  Just look at how thick the filling is.  The cheese melts into mouthwatering little pillows of goodness.  Can’t you just taste it? Be sure and let us know when you try it.

We will be waiting to hear from you!

Cheese Lovers Chicken Pot Pie

This dish has little pillows of cheesiness throughout the pie.  Even if you don't usually like potpies, you should give this one a try and I think you will be pleasantly surprised.  Heck, you may even fall in love with this one.  It is super easy but tastes like you spent all day working on it.
Prep Time: 20 minutes
Cook Time: 50 minutes
1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheese, chicken, pie
Servings: 4
Calories: 412kcal


  • 2 cups cubed or shredded chicken
  • 1 can cream of chicken soup undiluted
  • 1 can Veg-all drained
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 cup Velvetta cheese cubed
  • salt and pepper
  • 1 box of refrigerated pie crusts


  • Mix soup, sour cream and mayonnaise.
  • Stir in chicken, Veg-all and cheese.
  • Add salt and pepper to taste.
  • Line a 9" pie plate with crust.
  • Add pot pie mixture.
  • Top with crust, crimp to seal and cut vents.
  • Bake at 350 degrees for 1 hour.


Calories: 412kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


“There isn’t anything noble about being superior to another person.  True nobility is in being superior to the person you once were.” ~Unknown

You might also enjoy this recipe! Make Your Own Cream of Chicken Soup

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  1. This sounds like a wonderful pot pie. I see you say a cup of Velveeta–would that be like 8 ounces on the “loaf”. Because I have found out that some people will cube it larger than others, so your 1 cup might be different than mine–but if I cut it on that little line on the foil wrapping it will be the same measurement and then I can cube it. I know–picky aren’t i? I do love how you prettied the top crust–I use that saying all the time also.

  2. I already have the pork thawing out to make a pork pot pie for Sunday dinner! Great timing! Now I’m going to cut your little grain pattern into my crust. I usually (if I can remember) cut out a star with a cookie cutter and then turn it so the points are offset and leave little vents. But yours is beautiful, and I loved that you highlighted its history.

    1. Thank you so much for your comment. My grandmother was a special person and always “prettied” stuff up as she would say. Have a great weekend. Mama

  3. Is this a deep dish pie plate? Looks like it and looks like it would take it to hold those ingredients. Looks yummy!

      1. Sep28Christy I totally agree, Kimberly. I have more fredins and family members than I care to count who have has fertility problems. It took us over 2 years to get pregnant and were honestly surprised when I did. It’s unfortunate that society feels the need to pressure anyone. Good luck on your adoption plans!

  4. Hey Janice, I’ve made something close to that (without the chicken and pie crust): “Veg-All Casserole”. Just mix it up, put in dish and top with cracker crumbs. I don’t think it had sour cream in it tho. That would make it extra good! Also can add onion to it. I should try this as I’m sure it is YUMMY!

  5. Do you think that a shredded Colby/cheddar cheese would work okay? I never seem to have velveeta, but I always have shredded cheese in the fridge.

    1. Hello Lindsay. I’m sure cheddar would work. It just wouldn’t have little pillows of cheese. More cheesy throughout which is never a bad thing! Mama

  6. This chicken pot pie looks delicious. I had to smile because I made individual chicken pot pies for supper last night and after they went in the oven I discovered I had forgotten to stir in the chicken. Another senior moment. They were actually pretty tasty. I’ll have to try your version soon.

      1. You refer to shredded or cubed chicken in the recipe. Do you mean cooked or raw? I’m thinking raw because of the 1 hr. cooking time, but I’m not sure.

        1. The chicken is cooked. I usually have some in the freezer. I always freeze leftover chicken and cooked bacon to use in casseroles . and omelets. Sorry I didn’t specify that. Mama

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