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Cheddar Chicken Pot PIe Recipe


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     Cheddar Chicken Pot PIe

Category   Entrees - Maindishes
Sub Category   None

1 cup flour
1/2 teaspoon salt
5 tablespoons chilled butter, cut into pieces
3 tablespoons cold water
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup onion, diced
1/4 cup flour
1 1/2 cups milk
2 cups (8 oz) shredded sharp cheddar cheese
4 cups cooked diced chicken
1/4 teaspoon poultry seasoning
1 cup frozen baby peas; 1 can mushrooms

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 in a ball. Cover with plastic wrap and chill at least 30 minutes.
FILLING. Heat broth to a boil in a Dutch oven or large saucepan. Add vegetables, simmer 10 to 15 minutes or until tender. Blend flour with milk; stir into broth mixture. Cook and stir over medium heat util slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Add peas and mushrooms. Spoon into a 10 inch (2 1/2 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 425F for 40 minutes or until golden.

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