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Chicken POt Pie with Cheddar and Rosemary Crust

Chicken Pot Pie with Cheddar and Rosemary Crust

  • Author: Cupcake from Brown Sugar
  • Total Time: 55 mins
  • Yield: 1-3 1x


  • 2 ½ c. flour
  • 1 c, cheddar cheese, grated
  • 1 ½ tsp. fresh rosemary leaves, chopped
  • 1 tsp. salt
  • 1/3 c. cold water
  • 1 ½ sticks cold butter, cubed
  • 2 lbs. chicken breast, baked and diced
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 3 c. diced potatoes
  • 12 oz. Mirepoix Mix, (check your freezer section)
  • 2 cloves garlic, minced
  • 2/3 c. flour
  • 1 c. sweet peas
  • ½ c. half and half
  • 4 c. chicken broth
  • 1 bay leaf
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. smoked paprika
  • 1 tbsp. Worcestershire Sauce
  • 1 egg, whisked
  • 1 tbsp. water


  1. Preheat to 375 Degrees
  2. In a large bowl, combine flour, salt, rosemary, and butter. Cut in the butter until the flour mixture looks like coarse grains of sand. Finally, add the cheese, rosemary and water and mix inside bowl until a ball of dough forms. Wrap in plastic wrap and place in the refrigerator for, at least 30 minutes.
  3. In a large sauce pan, turn to medium high heat. Add 2 tbsp. olive oil and begin to cook the Mirepoix mix. Cook for 3-5 minutes until veggies are soft and translucent. Next add the garlic and cook for 2 minutes. Add 2 tbsp. butter and once melted add the flour to the veggies. Slowly begin to pour in the chicken stock and half and half. Bring the soup to a simmer-boil and begin to add the sweet peas, potatoes, and chicken. Finally add the seasonings (bay leaf, salt, pepper, onion powder, garlic powder, smoked paprika, and Worcestershire Sauce). Allow to cook for 20 minutes on low to medium heat.
  4. Lastly, remove the bay leaf and begin to pour the chicken soup into a large 64 ounce casserole dish or 3-20 ounce individual baking dishes. Remove the dough from the refrigerator and if you are using individual dish, separate into 3 balls of dough. If you are using one dish then leave as is. Roll out the dough to about ¼ inch thick. Place on top of the dish(s) and pinch the edges (do not remove the dough that is hanging off the edges). Finally, roll the dough around the edges of the dish(s) into one large twisted rim of dough. Brush the top of the dough with the egg wash. Sprinkle with paprika and bake for 20-25 minutes, until dough is golden. Allow to cool for 10-15 minutes before serving.
  • Prep Time: 25 mins
  • Cook Time: 30 mins