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.
Janice, this recipe is right up my alley (being a cheese lover, lol). I’m not a big fan of chicken pot pies, but my husband loves them and we keep some in the freezer for him. But this version is definitely one I would like.
For anyone wondering about Veg-All, I had to look it up since I’ve never used it. As others said, it’s just a can of mixed veggies (15 oz). It contains:
Carrots, Potatoes, Celery, Sweet Peas, Green Beans, Corn, Lima Beans, Salt, Onion Flavoring
So, I might use a frozen mixed blend of veggies, like Christy mentioned she does. Also, some finely diced onions, as Eva mentioned. I’ll definitely be trying this real soon, and I’ll report back when I do.
Thanks for another good one, Janice and Christy! Oh, Janice, we’ve been making your Scalloped (Au Gratin) Potatoes here a lot lately! We totally love them! And, thanks to you, I can now make a really good, smooth, cheese sauce. I’m going to take your suggestion and make that sauce for mac and cheese soon. Thanks!! 🙂
Is it terrible that the only part of pot pies I really like is the crust and the gravy inside they make? I don’t need the veggies and chicken inside, yes I know it’s the most unhealthy part of it! There is one that I learned to make using cheese, chicken, and broccoli that I actually eat. It is dripping with cheese, so any ideas that the broccoli makes it healthy…yeah I get rid of those right away!
We would be a perfect pair because I don’t like the crust. No waste! 🙂
Thanks for sharing! I will definitely be fixing this for dinner one night soon! 🙂
I make a Chicken Pot pie, & instead of soup I make a sort of sauce/filling, use butter, flour, onions, & celery& when I cut the top crust I make 5 stems w/ leaves all around top crust.
My hubs likes to keep the little frozen ones in the freezer too, he likes to lay a couple of pieces of cheese on the plate, then put hot pot pie on top of it & it melts the cheese. So I will have to try this version, looks good.
That sounds wonderful. I’ll tell my hubby about the cheese trick. He will love that. Have a great day. Mama
This looks great. Can’t wait to make it. Just need to know what size (ounces) can of veg-all to use.
Hi Barbara. I’m not home right now but I’m sure it was either 14 1/2 or 15 ounce can. Thanks. Mama
Think I might have to try this recipe. Looks incredible… Your crust cuts are the same ones I’ve used since I started making pies as a kid. I love to do the fast flourishes! Almost like the punctuation at the finish of a recipe!
Let us know if you do try it. Have a great weekend. Mama
Hi Mamma, you took me way back, that is the design I learned from my mother, but just one long cut with little ones at the top, like a stalk of wheat. I do mine on the roll out board, then roll the whole thing up on the pin and lay it out onto the top of the pie. And yes Velveeta is yummy, but super expensive here, but it would be deluxe in the pie. I would say just about any cheese would be great, but it should be cubed to make the pockets of cheesy goodness otherwise its just cheesy and no surprises.
I don’t cook anything without onions so it would have to have chopped onion in it. Think I will make it up and take it to my daughter’s next weekend for her birthday. Maybe a couple different pies, like shepherds and this one, and an apple pie for desert!
Hi Eva, your daughter is sure lucky. Christ’s birthday is next week. I’m making her a Cappuccino cake. Try it sometime. It r a step like an expensive gourmet cake but easy. Tell your daughter happy birthday from us. Mama