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Cheddar chicken pot pie with golden crust on a rustic table

How Much Salt is in Cheddar Chicken Pot Pie? A Complete Guide

Cheddar chicken pot pie is the ultimate comfort food, combining a rich, creamy filling, crisp vegetables, tender chicken, and the unmistakable sharpness of cheddar cheese. This guide helps home cooks determine how much salt to add, balancing ingredients like salty cheese and broth to achieve perfect flavor.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 766
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked, shredded chicke
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onio
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 3/4 cups chicken broth (low-sodium recommended)
  • 1/2 cup milk (or heavy cream)
  • 1 teaspoon salt (divided as per instructions)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (optional)
  • 1 store-bought or homemade double pie crust
  • 1/4 teaspoon salt (if making homemade crust)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Method
 

  1. Melt butter in a large skillet over medium heat. Add diced onions, carrots, and celery. Sauté with 1/2 teaspoon salt until softened, about 5 minutes.
  2. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth and milk. Add garlic powder, thyme, and black pepper.
  3. Simmer until thickened, about 3-5 minutes. Stir in shredded chicken, peas, and cheddar cheese. Taste and adjust salt with 1/4 teaspoon at a time, if needed.
  4. Roll out one pie crust to line a 9-inch pie dish. Pour the filling into the crust.
  5. Roll out the second crust and place it over the filling. Trim the edges, crimp to seal, and cut small slits for steam to escape.
  6. Preheat the oven to 400°F (200°C). Brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water). Bake for 30-35 minutes or until the crust is golden brown.
  7. Allow the pie to cool for 5-10 minutes before serving.

Notes

Always taste the sauce and filling before assembling the pie and adjust salt incrementally.
Use low-sodium chicken broth and unsalted butter for better control over salt levels.
If using extra-sharp cheddar, reduce salt in the filling by 1/4 teaspoon.
If your filling is well-seasoned, use less salt in the crust to avoid overpowering the dish.
If the filling ends up too salty, dilute it with extra unsalted broth, cream, or vegetables to bring it back into balance.
Store-bought chicken broth can contain 800-1000mg of sodium per cup; low-sodium varieties have around 300-400mg per cup.
For a cheesy punch without adding too much salt, mix unsalted cheddar with a small amount of salted or sharp cheddar.