Cheddar Chicken Pot Pie

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A cheesy twist on homemade chicken potpie

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Steps

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For crust , combine flour and salt in a mixing bowl.

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Cut butter into flour until mixture resembles a coarse meal.

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Gradually add the water , mixing gently with a fork.

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Gather into a ball.

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Cover with plastic wrap and chill at least 30 minutes.

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For filling , heat broth to a boil in a dutch oven or large saucepan.

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Add vegetables.

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Simmer 10-15 minutes or until tender.

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Blend flour with milk.

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Stir into the broth mixture.

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Cook and stir over medium heat until slightly thickened and bubbly.

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Stir in cheese , chicken , poultry seasoning , salt and pepper.

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Heat until cheese melts.

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Spoon into a 10-in casserole dish.

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Set aside.

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On a lightly floured board , roll crust to fit top of casserole , trimming edges as necessary.

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Place in casserole over filling.

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Seal edges.

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Make several slits in center of crust for steam to escape.

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Bake 425 for 40 minutes or until golden.

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Ingredients

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all-purpose flour, salt, butter, cold water, chicken broth, potatoes, carrot, celery, onion, milk, sharp cheddar cheese, cooked chicken, poultry seasoning, salt and pepper