Chicken Cordon Bleu Pot Pie

Have you ever tried to make chicken cordon bleu? It’s a royal pain in the ass! I’ve never had it come out right. The chicken is too dry, the sauce is too thin, the breading falls off, the cheese falls out, the roll falls apart after taking the toothpicks out! Ugh! No joke, I had that all happen in one cooking session. After that, I threw up my hands and said “Never agian!” And I meant it! From then on, it was cordon bleu deprivation. 

I truly have felt deprived for years now. How I love the flavors of the dish. Ham, chicken, swiss cheese, what’s not to love, they go so well together. From time to time, I’d stumble upon some new, creative, less risky recipe but it was never exactly what I was looking for. That’s when it dawned on me, put it in a pie! 

A pot pie! Crust on the bottom, crust on the top, saucy meaty cheesy goodness in the middle? Yeah! And, just for fun, let’s throw in the broccoli that usually accommodates the dish on the side. Then we won’t feel so guilty about all the cheese and sauce. 

This was so easy to throw together. Nothing like the labor intensive original that I simply do not posses the finesse to make. And that’s fine with me since I’ve never been a finesse kind of gal. So grab up your ingredients and try my fool proof method on this classic dish. 

Chicken Cordon Bleu Pot Pie
Serves 4
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 2 boneless skinless chicken breasts
  2. 10 oz diced ham
  3. 4 oz unsalted butter
  4. 3 tbsp flour
  5. 1 cup chicken broth
  6. 1 cup whipping cream
  7. 3 fresh sprigs of thyme
  8. 2 cloves garlic
  9. Simmer and remove thyme sprigs
  10. 2 tbsp lemon juice
  11. 1 tbsp dijon mustard
  12. 1 cup shredded parmesan cheese
  13. 1 tsp dry parsley
  14. 2 broccoli heads
  15. 4 slices of swiss cheese diced
  16. 2 pie crusts
  17. 1 egg
  18. 2 tbsp water
  1. Boil and shred chicken.
  2. Chop and blanch broccoli.
  3. Preheat oven to 375.
  4. In a large pan, Fry ham on medium heat until sides are slightly browned. About 3 minutes.
  5. Remove ham, add butter and melt.
  6. Once melted, whisk flour with butter until combined.
  7. Add chicken broth, whipping cream, thyme, and garlic.
  8. Allow sauce to simmer for 10 minutes, stirring occasionally.
  9. Remove thyme sprigs.
  10. Add lemon juice, dijon mustard, parmesan, and parsley.
  11. Whisk until cheese is fully melted in the sauce.
  12. Turn off heat and add the chicken, ham, broccoli and swiss cheese to the sauce and stir until coated.
  13. In a sprayed pie pan, lay down the first pie crust.
  14. Poke holes with a fork in the bottom to prevent bubbling.
  15. Pour the contents of the pan into the pie crust.
  16. Cover with the second pie crust and pinch the edges of the crusts together.
  17. Cut vents in the surface of the dough.
  18. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  19. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbly.
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About Malia

Hi There! My name is Malia. I love to cook, garden, fish, and live in a small town in the Pacific Northwest. Come join in my silly adventures as I tromp through the garden, cook up a storm, and try to live every day to its fullest!


  1. This seriously looks so delicious! I’ve been on the lookout for a good chicken pot pie recipe, and this looks so much better than a traditional one! Can’t wait to try it!

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  3. I make something similar as a casserole, but pie crust sounds wonderful!

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