Taste of Home
Cheddar Chicken Potpie
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 6 servings.
Cheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina
Ingredients
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CRUST:
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1 cup all-purpose flour
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1/2 teaspoon salt
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5 tablespoons cold butter, cubed
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3 tablespoons cold water
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FILLING:
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1-1/2 cups chicken broth
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2 cups peeled cubed potatoes
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1 cup sliced carrots
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1/2 cup sliced celery
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1/2 cup chopped onion
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1/4 cup all-purpose flour
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1-1/2 cups whole milk
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2 cups shredded sharp cheddar cheese
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4 cups cubed cooked chicken
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1/4 teaspoon poultry seasoning
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Salt and pepper to taste
Directions
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1.
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.
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2.
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.
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3.
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. cast-iron or other ovenproof skillet. Set aside.
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4.
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.
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5.
Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts
1 piece: 603 calories, 31g fat (18g saturated fat), 161mg cholesterol, 902mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 42g protein.
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