Chicken Pot Pie with Cheddar Pastry

By Christie

Ingredients

• recipe cheese pastry:
• 1 1/2 cup chicken broth
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrot
• 1/4 cup flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cooked chicken
• 2 Tablespoons sniped parsley

Details

Servings 4

Preparation

Step 1

In a large sauce pan combine 1 cup broth, onion, celery, and carrot. Heat to boil, reduce heat. Cover; simmer for 5-7 minutes or till vegetables are crisp-tender. Combine remaining broth, flour, garlic, salt and 1/8 teaspoon pepper until smooth. Stir into vegetable mixture. Cook and stir till bubbly. Add chicken and parsley; heat.

Cheese pastry:
In a bowl stir together 1 1/2 cup flour, 1/3 cup shredded cheddar cheese, and 1/8 teaspoon salt. Cut in 1/2 cup shortening till pieces are the size of peas. Stir in 4-5 Tablespoon cold water 1 Tablespoon at a time till moist.

Roll out pastry and place atop casserole. Flute edges. Brush with milk. Bake in a 425° F oven about 25 minutes or till golden.