Cheddar Chicken Potpie
CRUST
1 c Flour
1/2 ts Salt
5 tb Butter; chilled and cut into pieces
3 tb Cold water
-FILLING-
1 1/2 c Chicken broth
2 c Peeled; cubed potatoes
1/2 c Sliced celery
1/2 c Chopped onion
1/4 c Flour
1 1/2 c Milk
2 c (8oz) shredded sharp cheddar cheese
4 c Diced cooked chicken
1/4 ts Poultry seasonning
Salt
Pepper
To make crust, combine flour, salt and butter until it resembles crumbs. Add
water, gently mixing. Gather into a ball, cover and chill.
Preheat oven to 425°.
Add vegetables to boiling broth and simmer until tender, about 15 minutes. Stir
in combined milk and flour; cook, stirring until thickened and bubbly. Stir in
cheese, chicken, poultry seasoning, salt and pepper. Spoon into casserole dish;
set aside.
Roll pastry out on floured board to fit top of casserole dish. Place in
casserole, seal edges. Make a few steam vents in top. Bake until golden, about
35-45 minutes.