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Cheddar Chicken Pot Pie

November 21, 2011

Cheddar cheese is what the other chicken pot pies have been missing. You can also use leftover turkey instead of chicken, so this is a great recipe to remember for after Thanksgiving.

cheddar chicken pot pie

Crust:

1 cup flour

½ tsp salt

5 tbsp chilled butter or margarine, cut into pieces

3 tbsp cold water

Filling:

1 ½ cups chicken broth

2 cups peeled cubed potatoes

1 cup sliced carrots

½ cup sliced celery

½ cup chopped onion

¼ cup flour

1 ½ cups milk

2 cups shredded sharp cheddar cheese (my mom’s recipe adds “or more, you can never have too much cheese” but one time I did put too much cheese it here, so now I stick to 2 cups)

3 to 4 cups diced cooked chicken

¼-1/2 tsp poultry seasoning or sage

salt and pepper to taste

For crust, combine flour and salt in a mixing bowl.  Cut butter into flour until the mixture resembles a coarse meal.  Gradually add the water, mixing gently with a fork.  Gather into a ball.  Cover with plastic wrap and chill at least 30 minutes.

For filling, heat broth to a boil in a large saucepan.  Add vegetables; simmer 10-15 minutes or until tender.  Blend flour with 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 2 ½ to 3-quart casserole.  Set aside.  On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary.  Place in casserole over filling; seal edges.  Make several slits in center of crust for steam to escape.  Bake at 425° for 40 minutes or until golden.

It usually doesn’t all fit in my casserole dish, so I make a couple of mini ones on the side and cover them with the scraps of dough. Then I freeze them for later.

little pot pies

 

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