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Cheesy Potato-Crusted Chicken Pot Pies
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5 from 1 vote

Cheddar-Potato Crusted Pot Pies

Author: Cynthia


  • 5 Tablespoons unsalted butter
  • 3 Tablespoons corn starch
  • 3 cups homemade stock or canned chicken broth
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon fresh chopped thyme
  • 1 onion chopped, about 1 cup
  • 1 cup carrots sliced or diced
  • 1 cup celery sliced
  • 1 cup peas fresh or frozen
  • 1 cup mushrooms sliced or quarted
  • 2 cups chicken or turkey, shredded or chopped
  • Salt and pepper to taste
  • 3 cup Mashed potatoes
  • 1 cup Cheddar cheese grated


  • Melt butter and in a large sauce pan. Add onions, celery and carrots and saute over medium heat until onion are translucent, about 5 minutes. 
  • Whisk 3 Tablespoons corn starch into one cup of chicken broth, then add to remaining 2 cups broth. Add broth to sauteed vegetables and bring to a simmer. Cook over medium low heat until slightly thickened, about 5 minutes.
  • Add poultry seasoning, thyme, peas, mushrooms, and chicken or turkey to veggies and simmer on low until carrots are tender. Add salt and pepper to taste.
  • Fill individual ramekins and top with mashed potatoes and grated cheese.
  • Bake at 350 degrees F. until filling is hot and bubbly and cheese is melted, about 15-20 minutes.