Cheese Lovers Chicken Pot Pie
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!
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.
- 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.
- Add the filling: Pour the chicken and cheese mixture into the crust-lined pie plate, spreading it evenly.
- 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.
- 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.
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.
Ingredients
- 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
Instructions
- 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.
THIS LOOKS SO GOOD I WILL BE MAKING IT VERY SOON, WE LIKE POT PIES. THANK YOU AND GOD BLESS. LIZ
I like the Horse Radish Mustard 🙂 has a tang to it….and I like the coarse ground mustard….Kroger is good…..not really too picky about mustard brand…..but Mayo that is another tale 🙂 Kraft Mayo is my favorite, if I can’t get Kraft then I will take Hellman’s….but which ever one of these two are on sale that is what I buy……my daughter is the opposite of me…..and I prefer Pepsi, she will not drink Pepsi…..she loves Cokes….I’m not as picky as she is because I will drink a Pepsi 🙂 but really I have almost given up all pop/sodas (whatever you call it) has way too much sugar in either of them, and I absolutely refuse to drink Diet pop of any kind…..just sayin…………..now how did we get on this issue ? Love your blog Christy, and love your mom’s recipes too and I love her pie pan…..I want one 🙂
Meant to say I would drink Coke if Pepsi wasn’t available !!
My hierarchy of carbonated beverages goes like this:
1. Diet dr pepper (actually prefer Krogers generic diet dr big k)
—-anything below this line is just backup if I really really need a coke—-
2. Diet A&W
3. Coke zero
4. Diet Sprite or 7 up
5. Diet Mt dew
6. Nothing.
🙂
But I mostly drink iced tea nowadays.
Lol! And see I’m like your daughter, I wouldn’t drink a Pepsi if you paid me. Did you see that I bought that for her at Target? It was $14 something and they still have them. I love your tangent! Come chat with me anytime!
Is that pre-cooked chicken? Looks delightful! I’d love to have a pot pie recipe with Puff Pastry too!
The Veg-All w/ chicken casserole really sounds great with a pastry base. The knock-off brands just don’t seem to measure up. I see you use Sauer’s Mayo, doubt I could give up my Hellmann’s though, but I may now give it a try! I always use Sauer’s mustard exclusively.
I’ve never heard of Sauer’s Mayo. I’ll have to look that up. I’m not a mayo person myself but I use it when a recipe calls for it. My husband, now he is a mayo person!
I’m curious to know if you have a favorite mustard. Just a random thought 🙂
The picture in the article looks like it says Sauer’s Mayo?
This is my mom’s post. 🙂
AH, the sins of the Mother! ha ha
Is there really any other mayonnaise besides “Duke’s”? (HaHa) I’m in NC, so maybe it’s a “southern thang”. but around here it’s a favorite!!
We have just discovered Dukes mayo. It is wonderful definitely a southern thing. Mama
Janice: Thanks for the recipe and the design for the vents as it looks idiot-proof enough so that I can do it. I can’t have Veg-All, so I’ll have to swap in different veggies.
Lindsay asked about shredded Colby in place of the Velveeta and I think cubed Colby/Jack would work well and melt pretty well. I also think that you couldn’t go wrong with cubes of pepper jack either. I think that’s the way I’ll try it.
Kathy, I made this pot pie this evening and I didn’t have any Velvetta so I used cream cheese. It was still very yummy however I plan on making another one when I get some Velvetta.
Hi Nancy, I can answer that question for you…..veg-all is a brand , a can of mixed vegetables…..carrots,peas,etc…..so you could use any can of mixed vegs. I would say….I usually buy the store brand of mixed vegs. just make sure you drained them….. hope this helps…..
Exactly. I usually substitute frozen mixed veggies for it but VegAll can be an excellent canned good to have on hand.
I am from Ontario, Canada…and have not heard of Veg -All is that a mixture of vegetable juices, if so which ones???
What would I look for here to substitute?
The recipe looks yummy and I would like to try it.
Thank you
Nancy
Veg-All comes in a can. Mixture of different vegetables.
If you don’t have Veg-All in the stores, make small cubes of potatoes, use English peas or Green Beans, maybe corn. I can’t remember exactly what is in the can. Anyway, sauté or microwave the fresh vegetables & then add them to the mixture.
mixed vegetables, you can get them in cans, with carrots, peas, potatoes and beans green or yellow or sometimes mixed, small dice. Or just mix several cans of veggies together and freeze the rest on a cookie sheet, put into a bag and you have ready to use mixed veg for another time.