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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder.) Ingredients:
crust: |
1 cup king arthur unbleached 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 king arthur unbleached 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:
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.
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