Grandma's "Cheese: I Put That *@$# on Everything!" Pie

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

I was overwhelmed when I first asked my Grandmother for this recipe and she handed me what looked to be a novel of instructions! But when I finally steeled myself to undergo this gargantuan culinary feat, I realized it wasn't so bad. You will too :) You can reduce the salt content to taste, and the amount of butter in the pie filling to 1/8 cup if you prefer. Either way, this recipe is not for dieters! I also like to make serving-size pies - they freeze beautifully!

Ingredients Nutrition


  1. Make the crust: Combine the flour, cheese and salt in a bowl or in food processor with a pastry blade.
  2. Cut in the shortening with a pastry cutter, 2 knives, or pulse in food processor til mix is crumbly.
  3. Mix in the water a tablespoon at a time until the dough begins to stick together, or gathers in a ball in your food processor.
  4. Pat into a 4 inch disc, wrap with plastic wrap and place in fridge for about 30 minutes.
  5. Make the white sauce: Melt the butter over medium heat and whisk in flour. Let it sit for 1 min, then whisk in evaporated milk, then salt. Bring to a gentle boil until thickened, stirring constantly. Remove from heat.
  6. Make the Pie Filling: melt butter over medium and saute the onion and garlic until the onion starts to get tender (about 3 minutes).
  7. Add the carrots and celery and saute for another 3 minutes.
  8. Whisk in the broth, white sauce and dijon. Boil over medium, stirring constantly until sauce is combined and thick. (About 3 minutes again).
  9. Remove from heat. Add the chicken and the cheddar, stirring til the cheese melts.
  10. Pour into pie dish or mini-pie dishes.
  11. Preheat the oven to 425.
  12. Grab your dough and roll out to size on a lightly floured surface, (giving it a few smacks with the rolling pin to make it easier to work with, if required).
  13. Place your crust over the pie(s), and cut a "X" in the center of each with a sharp knife, careful not to pull the crust from its position.
  14. Bake 40-45 minutes on a foil-lined sheet, (cause things might get a little messy), til crust is a deep golden brown.