Potato Cheese Onion Pot Pie is a cozy comfort food dish. It’s filled with creamy potatoes, melted cheese, and caramelized onions, all baked inside a golden crust. It is an easy recipe to prepare ahead of time and works well for both weeknights and weekends.

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Potato Cheese Onion Pot Pie

One thing we appreciate about this recipe is its forgiving nature. You can make the filling earlier in the day and keep it chilled until you are ready to assemble. I also find it helpful to use a store-bought crust when time is short, which makes the process quicker without losing flavor.

We also like Broccoli Pot Pie. Sometimes I add chicken, and other times, we enjoy it as written.

This pot pie offers a good balance of carbohydrates, protein, and fats. Together, it is a hearty meal that fills you up without needing a lot of extra sides.

Options for similar recipes are my Best Crispy Roast Potatoes, Baked Potato Bacon Egg Breakfast Skillet, and Bacon Ranch Twice Baked Potato Salad Recipe. If you want a really good potato recipe where the potato flavor really shines, try Parmesan Potatoes.

A golden-brown pot pie in a round baking dish with a slice removed, revealing a creamy filling. A spoon lies nearby on a white surface.

Cooking tips and substitutions

For the best Potato Cheese Onion Pot Pie, follow these recommendations.

Caramelize the onions slowly for better flavor.
Mix different cheeses for more depth.
Use sweet potatoes for a slightly richer filling.
Add spinach, mushrooms, or peas if you want extra vegetables.
A puff pastry crust can be swapped for a traditional pie crust.

A golden-brown pot pie with a large slice removed, showing a creamy filling inside, sits on a white surface.

Why you’ll ❤️ this recipe.

The filling reminds me of Twice Baked Potato Casserole, but better because it’s enveloped by puff pastry.

🔀Versatile for adding vegetables or different cheeses

🥘Great for family meals and leftovers

🛒Easy to prepare with pantry staples

🤗Comforting flavors

Potato Cheese Onion Pot Pie FAQ

How do I store leftovers?
Keep covered in the fridge for up to three days. Reheat in the oven so the crust stays crisp.

Can I freeze Potato Cheese Onion Pot Pie?
Yes, bake first, let it cool, then freeze in portions. Reheat directly from frozen.

Can I make it ahead?
Yes, prepare the filling a day before and assemble just before baking.

Potato Cheese Onion Pot Pie with a flaky crust in a black dish, a slice being served with a spoon, set on a light surface with a napkin and seasoning around.

Potato Cheese Onion Pot Pie Conclusion

This is one of those recipes that never goes out of style. It is filling, budget-friendly, and easy to make your own with a few small changes. Perfect for when you want something hearty that feels homemade without a lot of fuss.

Potato Cheese Onion Pot Pie

This savory pie is a comforting, creamy, and cheesy side that's perfect for chilly days. Layers of tender potatoes, caramelized onions, and melted cheese are tucked under a golden, flaky crust for the ultimate comfort food.

Author: Paula

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Prep Time: 15

Cook Time: 40

Servings: 4 servings

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Ingredients

1 pound potatoes peeled and diced (450 g)
2 tablespoons butter 1 oz | 28 g
1 large onion thinly sliced
2 tablespoons all-purpose flour 0.5 oz | 14 g
1 cup whole milk 8 fl oz | 240 mL
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese 4 oz | 115 g
1 sheet store-bought puff pastry about 8 oz | 225 g
1 large egg beaten (for egg wash)

Instructions

Preheat the oven to 400°F (200°C). Boil diced potatoes in salted water for about 8–10 minutes until just tender. Drain.
1 pound potatoes
Cook Onions. In a skillet, melt butter over medium heat. Add sliced onions, sauté for 5–6 minutes until soft and golden.
2 tablespoons butter, 1 large onion
Make Sauce. Sprinkle the flour over the onions, stir well for 1 minute. Slowly pour in the milk, stirring constantly, until thickened (about 2–3 minutes). Season with salt and pepper.
2 tablespoons all-purpose flour, 1 cup whole milk, ½ teaspoon salt, ½ teaspoon black pepper
Remove from heat. Stir in cooked potatoes and shredded cheddar. Mix until evenly combined.
1 cup shredded cheddar cheese
Spoon filling into a greased pie dish. Roll puff pastry over the top, pressing edges to seal. Cut a few slits for steam. Brush with beaten egg.
1 sheet store-bought puff pastry, 1 large egg
Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Cool slightly before slicing. Serve warm!