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Entree: Chicken Pot Pie w/Cheddar Crust




Source of Recipe


amethysts-recipes.com


List of Ingredients




1-1/2 cups chicken broth
1 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/4 cup all-purpose flour
1/2 teaspoon sage, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 of an 8-ounce can tomato sauce

2 cups diced cooked chicken
2 tablespoons snipped parsley
Cheddar Pastry (below)


Recipe



In a large saucepan, combine 1 cup broth, onion, celery, and carrot. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.

Combine remaining broth, flour, sage, garlic powder, salt, and pepper, mixing until smooth. Stir into vegetable mixture. Add tomato sauce. Cook, stirring constantly, until bubbly. Add chicken and parsley; heat through.

Prepare Cheese Pastry.

Preheat oven to 425°F. Spray 4 10-ounce casseroles with non-stick vegetable spray.

Divide Cheese Pastry into 4 pieces. On a lightly floured board, roll one piece of pastry into a circle 1-inch wider than the casserole. Repeat with remaining dough. Divide filling among the casseroles. Place pastry atop each casserole. Flute the edges. Brush the tops with milk.

Bake for 25 minutes or until golden brown.

CHEDDAR PASTRY---

1-1/2 cups all-purpose flour
1/3 cup shredded Cheddar cheese
1/8 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water

In a medium bowl, stir together flour, cheese, and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, until moistened.