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Cheddar Chicken Potpie

Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder.

6 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons 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 milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste

Directions

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 with
plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add
vegetables. Reduce heat; simmer 10-15 minutes or until vegetables

2 of 2

Cheddar Chicken Potpie (continued)

Directions (continued)

are tender.
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-in. (2-1/2 to 3-qt.) casserole.
Set aside.
On a lightly floured surface, roll 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° for 40 minutes or until golden brown. Yield: 6
servings.

Nutrition Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.