A couple years ago, I got a fantastic collection of recipes from Southern Living called Southern Living’s 30 Years of Our Best Recipes as a gift from my mom. I have only tried one meal from it so far which was fantastic, but I decided to use a few more recipes from it for my meal planning this time around. One of which is Chicken Pot Pie with a cheddar pastry crust.

I followed the recipe fairly exactly although I just used 2 double chicken breasts for the meat instead of buying a roasted chicken or roasting one myself. It was the easiest for me since I had a bunch of them in the freezer. I also split this into two smaller casserole dishes so that we can have it one multiple occasions and not have to eat chicken pot pie for the next week (although if it’s good, I would gladly do that!) And I didn’t do the lattice crust but a full top crust instead since I am a big fan of crust in my pot pie.


Since I had some crust left over, I made little thin biscuits to go along. Next time around, I might try to put a crust on the bottom of the dish also since I always like that more and feel a good pot pie needs a lot of crust. But it worked well to just crumble in some of the baked crust instead. I will also use a different veggie mix that includes carrots, peas and the like since ours wasn’t quite what I had in mind – but you have to improvise in foreign countries!

Oh, and for anyone who may be living somewhere where pastry blenders do not exist (like Germany), you can use a fork or two knives to cut the fat into the dry ingredients…or just get your hands in there and rub everything together until it reaches pebbled consistency. The hands on method gets a bit dirty but it worked perfectly in the end and saves me needing to have one more utensil around here that I only use on special occasions!

Print Recipe
Chicken Pot Pie
Cuisine German
Servings
Ingredients
Chicken Pot Pie
Cheddar Pastry
Cuisine German
Servings
Ingredients
Chicken Pot Pie
Cheddar Pastry
Instructions
Chicken Pot Pie
  1. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in salt and pepper. Stir in chicken and next 3 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
  2. Roll out pastry to 1/8-inch thickness on a lightly floured surface. Cut into 3/4-inch-wide strips, using a fluted pastry wheel. Arrange strips lattice-fashion across top of pot pie. Combine egg and water; lightly brush over pastry. Bake pot pie at 400 degrees F for 35 to 40 minutes or until golden.
Cheddar Pastry
  1. Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with fork until dry ingredients are moistened. Shape into a ball; chill.
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