Cheddar Chicken Pot Pie

Photo by Kimberly R.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • CRUST:

  • 1

    cup all-purpose flour

  • 1/2

    teaspoon salt

  • 5

    tablespoons cold butter, cubed

  • 3

    tablespoons 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

    cups milk

  • 2

    cups (8 ounces) shredded sharp cheddar cheese

  • 4

    cups cubed cooked chicken

  • 1/4

    teaspoon 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 minutes. 2. For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender. 3. In a small bowl, combine flour and 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-in. (2-1/2 to 3-qt.) casserole. Set aside. 4. On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. 5. Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.

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