Cheddary Chicken Pot Pie

Crust
1 ½ cups (375 mL) Five Roses® All Purpose Flour
¾ cup (175 mL) sharp cheddar cheese, grated
½ tsp (2 mL) salt
⅓ cup (75 mL) All-Vegetable Shortening, cold
3-6 tbsp (45-90 mL) ice cold water, divided
Filling
¼ cup (50 mL) butter
1 onion, chopped
2 cloves garlic, finely chopped
1 ½ cups (375 mL) baby carrots, sliced in half lengthwise
3 tbsp (45 mL) Five Roses All Purpose Flour
2 cups (500 mL) prepared chicken broth
1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
1 tbsp (15 mL) grainy Dijon mustard
1 rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL)
1 cup (250 mL) sharp cheddar cheese, grated

1. Crust: In a large bowl, combine flour, cheese and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tbsp (15 mL) at a time, mixing until dough can be gathered in a ball. Flatten dough into 4” (10 cm) circle. Wrap in plastic wrap and chill for 30 minutes.
2. Filling: In a large deep skillet, melt butter on medium heat. Add onions and garlic and cook for 3 minutes until soft and fragrant. Add carrots, continue cooking for 3 minutes. Add flour, stirring constantly for about 3 minutes. Stir in broth, milk and mustard. Bring to a boil over medium-high heat. Cook for 5-7 minutes, stirring frequently until sauce thickens. Stir in chicken.
3. Preheat oven to 425º F (220º C). Pour filling into oven proof bowls or ramekins. Sprinkle cheese over filling.
4. On a lightly floured surface, roll out dough. With a round cookie cutter (or using a plate as a guide), cut out circles that are slightly wider than the bowls being used. Top filling with a dough round. Gently press the dough down on the top of the bowls. Cut a small X in the centre of each circle. Place the pot pies on a foil lined baking sheet.
5. Bake in preheated oven until the filling is bubbling and the crust is deep golden brown, about 40-45 minutes. Cool 10 minutes before serving.

• Looking to add more vegetables? Try adding frozen peas or sautéed mushrooms.
• Replace chicken with leftover turkey form the holidays.
• Portion-wise, use ½ cup (125 mL) ramekins for appetizer or lunch portions and 1 ½ cup ramekins or bowls for dinner. Sprinkle with grated cheese.