Dairy Recipes

Chicken & Cheese Potpie

You’ll need:

  • 4 tbsp unsalted Butter, divided
  • 1 medium Onion, diced
  • 2 tbsp Flour
  • 2 cups Chicken Stock or Broth
  • 1/2 cup Heavy Cream
  • Salt & Pepper to taste
  • 2 cups cooked Chicken Breasts, cubed
  • 2 cups Havarti Cheese, shredded
  • 1 sheet Puff Pastry, thawed
  • 1 Egg
  • 1 tbsp Milk



  • Heat oven to 400°F.
  • Butter bottom and sides of 9-inch pie pan.
  • In large saucepan, melt 2 tablespoons butter over medium heat. Add onion to pan.
  • Cook, stirring occasionally, about 10 minutes. Remove onion from pan and set aside.
  • Add remaining 2 tablespoons butter to pan. When butter has melted, add flour, whisking to combine.
  • Cook one minute and then add chicken broth and heavy cream, whisking to combine.
  • Season with salt and pepper. Cook, whisking frequently, until sauce thickens and coats the back of a spoon. Remove from heat.
  • Mix in chicken and cheese, stirring well. Pour mixture into prepared pie pan.
  • Roll out puff pastry until one side is at least 10 inches long. Cut into 1-inch wide strips.
  • In small bowl, whisk egg with 1 tablespoon milk. Brush edges of pie pan with egg wash.
  • Arrange strips along top of pie pan, criss crossing to create a lattice effect. Press ends into edges of pie plate and trim excess pastry.
  • Brush tops of pastry strips with remaining egg wash.
  • Bake 25 minutes, or until pastry top is golden brown and filling begins to bubble.

Cool five minutes before serving.