Cheddar chicken potpies

6 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ teaspoon Salt
5 tablespoons Butter or margarine --
1½ cup Chicken broth
2 cups Potatoes -- peeled & cubed
1 cup Carrots -- sliced
½ cup Celery ribs -- sliced
½ cup Onion -- sliced
¼ cup All-purpose flour
1½ cup Milk
Chilled cut in slice
3 tablespoons Cold water
2 cups Sharp cheddar cheese --
Shredded
4 cups Cooked chicken -- diced
¼ teaspoon Poultry seasoning
1 dash Salt
1 dash Pepper

Directions

CRUST

FILLING

For crust combine flour and salt in a mixing bowl. Cut butter into flour until tje ,ixture resembles a coarse meal. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 min. For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10 to 15 min. or until tender. Blend flour with milk; stir into broth mixsture. Cook and stir over medium heat until slightly thickened and bubbly. Stir sin cheese, chicken, poultry seasoning, salt and pepper.

Heat until cheese melts. Spoon into a 10 in. ( 2½ to 3 qt.) 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 425 deg. for 40 min. or until golden. Yield: 6 servings.

Recipe By : Country Woman

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