Cheddar Chicken Pie Recipe
Prep time
Cook time
Total time
I have a dish so comforting for you today it will turn your winter blues into a springtime melody! I adapted the chicken pie from one of my favorite cookbooks, and I actually love that the chicken has the leading role here. It’s very similar to a chicken pot pie, but without the veggies inside. In my house, this makes it super kid-friendly leaving the veggies out of the pie and serving them on the side instead.
Recipe type: Entree
Cuisine: Midwest American
Serves: 4
  • 6 cups cooked chicken, shredded (about 3 large chicken breasts)
  • 2 cans of cream of chicken soup
  • 3 cups chicken broth
  • 1 cup flour
  • 1 ½ tsp baking powder
  • ½ tsp. salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ cup butter, melted and cooled
  • ⅓ cup shredded cheddar cheese
  • 1 cup buttermilk, at room temperature (Note: if you do not have buttermilk, you can substitute buttermilk by adding 1 tsp of white vinegar to a 1 cup measuring cup, and then add enough milk to measure 1 cup. Stir and leave sit for 5 minutes, use as 1 cup of buttermilk)
  1. In a saucepan whisk together chicken broth and cream of chicken soup, bring to a boil and then pour over shredded chicken. It will look like this:Cheddar Chicken Pot Pie
  2. In a medium bowl whisk flour, baking powder, salt and pepper, and garlic powder. Then add buttermilk and melted butter. Whisk by hand for about 1 minute until batter comes together, then fold in the cheddar cheese. Spread this mixture over the chicken. Do not stir it into the chicken mixture, just pour it over and spread it out as you can.
  3. Bake at 400 degrees for 45 minutes until golden brown and bubbly.
Recipe by Sisters Shopping Farm and Home at