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Cheddar Chicken Pot Pie

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Ingredients Method

Ingredients
  

Crust:
  • 1 cup flour
  • 1/2 tsp. salt
  • 5 Tbsp. butter cubed
  • 3 Tbsp. water
Filling:
  • 1 1/2 cups chicken broth
  • 2 cups cubed, peeled potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup diced onion
  • 1/4 cup flour
  • 1 1/2 cup milk
  • 2 cups shredded cheddar cheese
  • 4 cups cubed, cooked chicken
  • 1/4 tsp. poultry seasoning

Method
 

For crust:
  1. In a small bowl, combine the flour and salt.
  2. Cut butter in until mixture resembles coarse crumbs.
  3. Gradually add water, mixing gently with a fork.
  4. Gather into a ball.
  5. Cover with plastic wrap and chill for at least 30 minutes.
For Filling:
  1. Bring broth in a Dutch oven to a boil.
  2. Add vegetables.
  3. Reduce heat; simmer for 10-15 minutes or until tender.
  4. Combine flour and milk; add to pot.
  5. Cook and stir over medium heat until slightly thickened and bubbly.
  6. Stir in cheese, chicken and poultry seasoning.
  7. Heat until cheese melts, stirring constantly.
To assemble:
  1. Spoon filling into a 10 in. dish or big skillet.
  2. On a lightly floured surface, roll out crust to fit.
  3. Place on filling; seal edges.
  4. Make several slits.
  5. Bake at 425° for 40 minutes.