Cheddar Chicken Pot Pie

Cheddar Chicken Pot Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • crust

  • 1

    c all purpose flour

  • ½

    t salt

  • 5

    T cold butter, cubed

  • 3

    T cold water

  • Filling

  • c chicken broth

  • 2

    c peeled cubed potatoes

  • 1

    c sliced carrots

  • ½

    c sliced celery

  • ½

    c chopped onion

  • ¼

    c all purpose flour

  • c milk

  • 2

    c shredded sharp cheddar cheese

  • 4

    c cubed cooked chicken

  • ¼

    t poultry seasoning

  • salt and pepper to taste

Directions

For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 min. For filling, place broth in a dutch oven; bring to a boil. Add vegetables and reduce heat. Simmer 10-15 min or until veggies are tender. In a small bowl, combine flour and milk, stir into broth mixture. Cook and stir over med heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10 in casserole and set aside. On a lightly floured surface, roll crust to fit top of casserole, trimming edges if necessary. Place on casserole over filling; seal edges. Make several slits in center of crust. Bake at 425 for 40 min or until golden brown.


Nutrition

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