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leftover - Cheddar Chicken Potpie

Source of Recipe

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List of Ingredients

leftover - Cheddar Chicken Potpie

for the crust:
1 c Flour
1/2 tsp Salt
5 tb Butter; chilled and cut into pieces
3 tb Cold water

for the filling:
1 1/2 c Chicken broth
2 c Peeled; cubed potatoes
1/2 c Sliced celery
1/2 c Chopped onion
1/4 c Flour
1/2 c Milk
2 c (8oz) shredded sharp cheddar cheese
4 c Diced cooked chicken
1/4 tsp Poultry seasonning
Salt
Pepper

To make crust, combine flour, salt and butter
until it resembles crumbs. Add water, gently
mixing. Gather into a ball, cover and chill.
Preheat oven to 425°.
Add vegetables to boiling broth and simmer until
tender, about 15 minutes. Stir in combined milk
and flour; cook, stirring until thickened and
bubbly. Stir in cheese, chicken, poultry
seasoning, salt and pepper. Spoon into casserole
dish; set aside.
Roll pastry out on floured board to fit top of
casserole dish. Place in casserole, seal edges.
Make a few steam vents in top. Bake until golden,
about 35-45 minutes. Makes 6 servings.


Recipe