Cheddary Chicken Pot Pie

By jeenikeen

Ingredients

• 1 1/2 cups (375 mL) all purpose flour
• 3/4 cup (175 mL) grated old sharp cheddar cheese
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) all-vegetable shortening, cold
• 3-6 tbsp (45-90 mL) ice cold water, divided
• 1/4 cup (50 mL) butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 1/2 cups (375 mL) baby carrots, sliced in half lengthwise
• 3 tbsp (45 mL) all purpose flour
• 2 cups (500 mL) prepared chicken broth
• 1 can (370 mL) regular, 2% or fat free evaporated milk
• 1 tbsp (15 mL) grainy dijon mustard
• 1 rotisserie chicken, about 2 1/2 lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey
• 1 cup (250 mL) grated old sharp cheddar cheese

Details

Servings 12
Preparation time 70mins
Cooking time 86mins
Adapted from robinhood.ca

Preparation

Step 1

Directions:

In a large bowl, combine flour, cheese and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tbsp (15 mL)
at a time, mixing until dough can be gathered in a ball. Flatten dough into 4” (10 cm)circle. Wrap in plastic wrap and chill 30 minutes.

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

3. Preheat oven to 425ºF (220ºC). Pour filling into oven-proof bowls or ramekins. Sprinkle cheese over filling.

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

5. Bake in preheated oven until the filling is bubbling and the crust is deep golden brown, about 40-45 minutes. Cool 10 minutes before serving.

For more vegetables add frozen peas or sautéed mushrooms.