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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A cheesy twist on homemade chicken potpie Ingredients:
1 cup all-purpose flour |
1/2 teaspoon salt |
5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces |
3 tablespoons cold water |
1 1/2 cups chicken broth |
2 cups peeled cubed potatoes |
1 cup sliced carrot |
1/2 cup sliced celery |
1/2 cup chopped onion |
1/4 cup all-purpose flour |
1 1/2 cups milk |
2 cups shredded sharp cheddar cheese |
4 cups diced cooked chicken |
1/4 teaspoon poultry seasoning |
salt and pepper |
Directions:
1. For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
2. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
3. For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
4. Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
5. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
6. Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
7. 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 425 for 40 minutes or until golden.
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