CHEDDAR CHICKEN POT PIE

cheddar chicken pot pie image

Provided by Lynnda Cloutier

Number Of Ingredients 17

CRUST:
1 cup flour
1/2 teaspoons salt
5 tablespoons cold butter, cubed
3 tablespoon cold water
FILLING:
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese, 8 ounces
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
salt and pepper to taste

Steps:

1. for the crust, in a small bowl, mix flour and salt. Gradually add the water, mixing gently with a fork. Cut in the butter. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
2. For filling, place broth in a Dutch oven. Bring to a boil. Add vegetables. Reduce heat. Simmer 10 to 15 minutes or until vegetables are tender.
3. In a small bowl, mix flour and milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10 inch casserole, 2 1/2 to 3 quarts. Set aside.
4. On a lightly floured surface, roll crust to fit top of casserole, trimming edges as needed. Place crust over filling, seal edges. Makes several slits in center of crust for steam to escape. Bake at 425° for 40 minutes or until Golden Brown. Makes six servings