Post by carnation037 on Jan 15, 2003 10:05:37 GMT -6
Cheddar Chicken Potpie
for the crust: 1 c Flour 1/2 ts Salt 5 tb Butter; chilled and cut into pieces 3 tb Cold water
for the 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 1/2 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°.<br>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. Makes 6 servings.