Published: by Absolutely Recipes, in the Birds recipes category.

Cheddar & Chicken Pot Pie Recipe.

Ingredients:

CRUST:


1 cup all-purpose flour
1/2 TSP salt
5 TBSPs cold butter, cubed
3 TBSPs cold water
FILLING:


1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 cups shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 TSP poultry seasoning
Salt and pepper to taste

Recipe Instructions:

For crust, in a small bowl, combine flour and salt.
Cut butter in flour until mixture resembles coarse crumbs.
Gradually add the water, mixing gently with a fork.
Gather into a ball.
Cover and chill at least 30 minutes.

For filling, place broth in a Dutch oven; bring to a boil over high heat.
Add vegetables.
Reduce heat; simmer until vegetables are tender, 10-15 minutes.

In a small bowl, combine flour and milk; stir into broth mixture.
Cook and stir over medium heat until slightly thickened and bubbly.
Stir in cheese, chicken, poultry seasoning, salt and pepper.
Heat until cheese melts.
Spoon into a 10" cast-iron or other ovenproof skillet.
Set aside.

On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary.
Place on casserole over filling; seal edges.
Make several slits in center of crust for steam to escape.

Bake at 425 degrees until golden brown, about 40 minutes.

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