If you think chicken pot pie is just a soggy, bland dish, let me introduce you to this Cheese Lovers Chicken Pot Pie that will completely change your mind. This recipe is loaded with melty Velveeta cheese chunks that create little pockets of creamy goodness in every bite. Even if pot pies aren’t your usual go-to, this one might just win you over with its rich, savory filling and flaky crust. Plus, it’s easy enough for a weeknight meal but impressive enough for company.

If you love cheesy chicken recipes, you need to try this Cheesy Chicken and Rice, Mama’s Chicken Poulet, and Chicken Divan Casserole!

Finished cheese lovers chicken pot pie cooling on a plaid towel.

To make a cheesy chicken pot pie, you’ll start with a creamy base with chicken, a medley of veggies, and that glorious cheese. The filling goes into a simple refrigerated pie crust, topped with another crust to seal in all the flavors. Baking it low and slow gives you a golden, flaky crust and a bubbling, cheesy filling. It’s perfect served warm with a crisp side salad or your favorite steamed veggies.

Before You Get Started

Chicken prep: Use cooked chicken that’s shredded or cubed for the best texture and easy mixing.
Pie crust care: Handle the pie crust gently to prevent tears or shrinking during baking.
Watch the bake: Keep an eye on the pie in the last 10 minutes to avoid over-browning.
Prep ahead: Have all ingredients ready before assembling to make the process smoother and quicker.

Ingredients

Cubed or shredded cooked chicken
Undiluted cream of chicken soup
Drained Veg-All (a mix of vegetables like corn, peas, carrots, and green beans)
Sour cream
Mayonnaise
Cubed Velveeta cheese
Salt and pepper to taste
Refrigerated pie crusts (store-bought works perfectly)

How to Make Cheese Lovers Chicken Pot Pie

Mix the filling: Combine the cream of chicken soup, sour cream, and mayonnaise in a bowl. Stir in the chicken, Veg-All, and cheese. Season with salt and pepper.

Pro tip: Use Velveeta cheese cubes rather than shredded cheese. It melts evenly and adds that signature creamy texture.

Sour cream and cream of chicken soup combined in a mixing bowl.

Chicken, vegetables, and cubed cheese added to the creamy base.

The filling mixture stirred together until well blended.

Prepare the pie crust: Line a 9-inch pie plate with one refrigerated pie crust.

Helpful note: Make sure the crust fits snugly into the plate without stretching it too thin to avoid shrinking while baking.

Unbaked pie crust pressed into a pie dish, ready to fill.

Add the filling: Pour the chicken and cheese mixture into the crust-lined pie plate, spreading it evenly.

Creamy chicken mixture spooned into the prepared crust.

Top and seal: Cover with the second pie crust. Crimp the edges to seal and cut vents in the top crust to let steam escape during baking.

Pro tip: Brush the top crust with a little milk or beaten egg before baking for a golden, glossy finish.

Top crust placed over the filling and edges crimped.

Top crust vented with small slits before baking.

Bake: Place the pie in a preheated 350°F oven and bake for about an hour until the crust is golden and the filling is bubbling.

Golden baked cheese lovers chicken pot pie with a slice removed to reveal the cheesy filling.

Variations and Tips

Veggie swaps: If you don’t have Veg-All, use frozen mixed veggies or fresh diced carrots, peas, and corn. Just be sure they’re cooked or thawed before mixing them into the filling.
Cheese options: Velveeta gives a smooth melt, but sharp cheddar or Monterey Jack can add extra flavor if you want a twist.
Make ahead: You can assemble the pie the night before, cover it tightly, and bake it the next day for an easy dinner. Just add 10-15 extra minutes to the baking time if baking cold.
Gluten-free: Use gluten-free pie crusts if needed, and check that your canned soup is gluten-free.

How to Store and Reheat

Fridge: Store leftovers in an airtight container or cover the pie tightly with foil and refrigerate for up to 3 days.
Freezer: Wrap the whole pie or individual slices well and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm leftovers in the oven at 350°F until heated through to keep the crust crisp. Microwave reheating is quicker but might soften the crust.

Recipe FAQs

Can I use leftover rotisserie chicken?

Absolutely! Leftover cooked chicken works great and adds convenience. Just shred or cube it before mixing.

Do I need to pre-cook the veggies?

If you’re using canned Veg-All, it’s ready to go. For frozen or fresh veggies, make sure they’re cooked or thawed so the filling cooks evenly.

Can I skip the mayo?

You can, but the mayo adds richness and helps keep the filling creamy. You can substitute with extra sour cream or Greek yogurt if preferred.

What if my crust browns too fast?

Cover the edges with foil halfway through baking to prevent burning while the filling finishes cooking.

Can I make this dairy-free?

Swap the Velveeta and dairy products for dairy-free alternatives, but the texture and flavor will be different. Use dairy-free cheese, plant-based sour cream, and mayo.