Cheddary Chicken Pot Pie
A heart-warming meal in any household, Cheddary Chicken Pot Pie will put smiles on the faces of your family any day of the week.
Prep time:
Baking time:
Makes:
12 appetizers or 4 dinner portions
Freezing:
not recommended
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
- 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.
- 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.
- Preheat oven to 425º F (220º C). Pour filling into oven proof bowls or ramekins. Sprinkle cheese over filling.
- 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.
- 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.
Nutrition Facts | |
---|---|
1 Pie (8.1 oz) | |
Calories | 366 |
Protein | 23g |
Fat | 20.6g |
Carbohydrate | 21.5g |
Fibre | 0.8g |
Sodium | 708mg |
Cholesterol | 78mg |