Cheddary Chicken Pot Pie

By nancyjcanzi

Ingredients

• CRUST
• 1 1/2 cups of flour
• 3/4 cups grated Ole Sharp Cheddar
• 1/2 tsp salt
• 1/3 cup all veg. shortening cold
• 3-6 tbls ice cold water, divided
• FILLING
• 1/4 cup butter
• 1 onion chopped
• 2 cloves garlic finely chopped
• 1 1/2 cups pieces of carrots
• 3 tblsp flour
• 2 cups chicken broth
• 1 can carnation milk or 370ml of milk
• 1 tblsp dijon mustard
• 1 rotisserie chicken, meat removed and shredded
• 1 cup of Ole Sharp Cheddar

Preparation

Step 1

CRUST
In a large bowl combine, flour, cheese and salt. Cut in shortening til mixture resembles course crumbs. Add cold 1 tblsp at a time, mixing until dough can be gathered in a ball. Flatten dough into 4in circle. Wrap in
plastic wrap and chill for 30 mins.

FILLING
In a large deep skillet, melt butter on
med. Add onion & garlic & cook for 3 mins til soft and fragrant. Add carrots and continue cooking 3 mins. Add flour stirring constantly, about 3 mins. Stir in broth, milk and mustard.
Bring to a boil over med. heat. Cook 5-7 mins. stirring frequently til sauce thickens. Stir in chicken.

Preheat oven to 425o. Pour filling into
remekins. Sprinkle cheese over filling.

On a lightly floured surface, roll out
dough. With a round cookie cutter or using a plate as a guide, cut out circles that are slightly wider than the bowls being used. Top filling with the dough rounds. Gently press the dough down on top of the bowls. Cut a small X in the centre of each circle. Place the pot pies on foil lined baking sheets.

Bake in preheated oven till the pies are bubbling and the crust is deep golden brown, about 40 - 45 mins. Cool
10 mins before serving.,