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Cheesy Chicken Pot Pie
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Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie

Serves 6

Ingredients

Garlic Bread Topping

  • 4 tablespoons melted butter
  • 2 garlic cloves, minced using garlic press
  • 4-5 packed cups bread in 1" chunks, literally any leftover bread product will work
  • 1 cup Borden shredded mozzarella

Pie

  • 3 tablespoons butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried sage
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups frozen veggies, I used peas and onions but you do you
  • 2 cups Borden Shredded Mild Cheddar Cheese
  • 3 cups shredded, cooked rotisserie chicken
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Directions

Garlic Bread Topping

  1. Stir together melted butter and garlic  
  2. Place the bread in a bowl, drizzle over butter, toss to coatthen set aside

Pie

  1. Preheat oven to 400
  2. Melt butter in a large skillet and cook onion & celery until soft, 4-5 minutes
  3. Stir in sage, mix well then sprinkle flour over the top and cook 1 minute
  4. Slowly whisk in broth and milk until smooth and beginning to thicken
  5. Add the cheddar, stirring until beautifully melted, then stir in the vegetables, chicken, garlic powder, garlic powder and salt &pepper
  6. Make sure everything is fully blended, then put into a greased 9×13 dish or large cast iron pan
  7. Spread the garlic bread pieces over the top and bake about15 minutes or until the bread is brown and crispy, then cover with foil and bake another 15 minutes
  8. Let cool slightly before serving

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