Cheddar Chicken Pot Pie
Source of Recipe
David
List of Ingredients
Cheddar Chicken Pot Pie from David
Crust:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter or margarine, cut into pieces
3 tablespoons 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 all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups diced cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste
Recipe
For crust, combine four and salt in a mixing bowl. Cut butter into flour
until the mixture resembles a coarse meal. Gradually add the water,
mixing gently with a fork. Gather into a ball. Cover with plastic wrap
and chill at least 30 minutes.
For filling, heat broth to a boil in a Dutch oven or large saucepan. Add
vegetables; simmer 10-15 minutes or until tender. Blend flour with 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-in. (2-1/2 to 3-qt.)
casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming
edges as necessary. Place in casserole over filling; seal edges. Make
several slits in center of crust for steam to escape. Bake at 425°
for 40 minutes or until golden.
Makes 6 servings.
|
Â
Â
Â
|
member logon
