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 was the BEST chicken pot pie I’ve ever had!! I made it for dinner tonight, the first time I’ve ever even made a chicken pot pie. Janice, thanks so much for the recipe and the helpful directions and photos! I even cut your design into the crust, lol.
Even though I had never heard of Veg-All, I was able to find it so I used that. The only substitute I made is that instead of the Velveeta, I cubed up some sharp cheddar cheese. It was delicious, but I have to say that the melted cheese made it very runny, kind of soupy, when we first cut into the pie, (we let it set for only about five minutes before slicing it). By the second serving, it solidified enough. So, as tasty as it was, I’m going to make it again very soon using Velveeta. I just wanted to mention how it came out in case anyone else is wondering about using cheddar instead of Velveeta.
Thanks Janice and Christy! Another hit!! You have turned this cheese lover into a chicken pot pie lover. 🙂
I am one of those people who will ALWAYS bypass pot pies, cheese or no cheese. Growing up Banquet pot pies were on heavy rotation at our house because they were inexpensive (aka cheap) and supposedly filling. (my parents fed 4 children and 2 adults… cannot wrap my head around having to buy that much food this day and time). I smell one cooking and my stomach revolts. Although beautiful to look at in the pics… (and probably tasty)- no thank you. Mama Janice – you are quite the cook. (p.s. – my late-mother’s name was Janice.. ~tears in my eyes~)
SOOOO … I made this last night. This is a late week at the office for me so I cook the night before so we can have something for dinner at the office each night, at our regular dinner time so this was my recipe of choice for tonight’s dinner. Of course when it came out of the oven I had to taste it to make sure, first of all that I liked the flavor, and second so I would know if it would be a hit or not. Needless to say … This will definitely be a repeat offender in our home. So easy to make, not expensive, and tastes soooo good. Only thing I will do different next time is to add a can of peas and a can of corn instead of using the Veg-All. Those are our two favorite veggies and I think it needs more veggies 🙂 Simply because we’re super veggie people. But the flavor?? OH MY!!! Thank you for sharing this with us!
I am so glad you liked it Linda!! I hope you have a great week despite the late nights!
Someone asked do you use precooked chicken. I, too would like to know. The picture looks like the chicken is precooked. So is it cooked or do you use raw chicken. The recipe looks divine!
It is precooked. She mentioned that in another comment so I don’t even have to call her to ask this one 🙂 often I will just use a can of chicken or you can even pick up a rotisserie. Right now, I am cooking two cut up chickens in my slow cooker overnight to shred up and freeze for things like this. Hope this helps and have a great week!
I made this recipe last night and my family liked it. Thank you for sharing. It was really simple. It was also my first time using pie crust. I’m not a baker yet.
Dear Christy,
I lost the e-mail address to post a question for the question segment. I will ask my question here and try to send it e-mail. Sorry!
Dear Janice,
I have never made Chicken Pot Pie not eaten one. I must say your demonstration and easy to follow steps makes the recipe appear easy to do. Thank you for sharing.