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Cheddar Chicken Potpie




Source of Recipe


BBR


Recipe Introduction


Posted by: Hillsmom


List of Ingredients




Crust:
1 cup all purpose flour
1/2 tsp. salt
5 Tblsp. chilled butter or margarine, cut into pieces
3 Tblsp. 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 cup milk
1 cup shredded sharp cheddar cheese
4 cup diced cooked chicken
1/4 tsp. poultry seasoning
Salt and pepper to taste



Recipe



For crust, combine flour 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 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 inch casserole. Set aside. On a lightly floured board, roll crust to fit top of casserole trimming edges as necessary. Place in casserole over filling and seal edges. Make several slits in center of crust for steam to escape. Bake at 425 for 40 minutes or until golden. Yield: 6 servings.