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Cheddar Chicken Pot Pie

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Ingredients
  

Crust:

  • 1 cup flour
  • 1/2 tsp. salt
  • 5 Tbsp. butter cubed
  • 3 Tbsp. water

Filling:

  • 1 1/2 cups chicken broth
  • 2 cups cubed, peeled potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup diced onion
  • 1/4 cup flour
  • 1 1/2 cup milk
  • 2 cups shredded cheddar cheese
  • 4 cups cubed, cooked chicken
  • 1/4 tsp. poultry seasoning

Instructions
 

For crust:

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

For Filling:

  • Bring broth in a Dutch oven to a boil.
  • Add vegetables.
  • Reduce heat; simmer for 10-15 minutes or until tender.
  • Combine flour and milk; add to pot.
  • Cook and stir over medium heat until slightly thickened and bubbly.
  • Stir in cheese, chicken and poultry seasoning.
  • Heat until cheese melts, stirring constantly.

To assemble:

  • Spoon filling into a 10 in. dish or big skillet.
  • On a lightly floured surface, roll out crust to fit.
  • Place on filling; seal edges.
  • Make several slits.
  • Bake at 425° for 40 minutes.