Cheddar Chicken Pot Pie

By calypan

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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.