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Makes:
12 appetizers or 4 dinner portionsFreezes:
not recommendedPreparation Time:
40 minutes plus 30 minutes refrigerationCooking Time:
16 minutes + 45 minutes
Ingredients :
Crust
1 ½ cups375 mLRobin Hood® Original All Purpose Flour
¾ cup175 mLgrated old sharpe cheddar
½ tsp2 mLsalt
1/3 cup75 mLCrisco® All Vegetable Shortening, cold
3-6 tbsp45-90 mLice cold water, divided
Filling
¼ cup50 mLbutter
1chopped onion
2garlic cloves, finely chopped
1 ½ cups375 mLsliced in half lengthwise baby carrots
3 tbsp45 mLRobin Hood Original All Purpose Flour
2 cups500 mLprepared chicken broth
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 tbsp15 mLgrainy Dijon mustard
1rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey
1 cup250 mLgrated old sharpe cheddar
Nutritional Information
Directions :
1 : Crust: Combine flour, cheese and salt in a large bowl. 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 30 minutes.
2 : Filling: Melt butter, in a large deep skillet, on medium heat. Add onion and garlic and cook for 3 minutes until soft and fragrant. Add carrots, continue cooking 3 minutes. Add flour, stirring constantly about 3 minutes. Stir in broth, evaporated milk and mustard. Bring to a boil over medium-high heat. Cook 5 to 7 minutes, stirring frequently until sauce thickens. Stir in chicken.
3 : Pour filling into 9.5” (24 cm) pie plate. Sprinkle cheese over filling.
4 : Preheat oven to 425°F (220°C).
5 : Roll out dough on a lightly floured surface, slightly larger than pie plate. Place over filling and gently press down. Cut a small X in the centre of pie crust. Place on a baking sheet.
6 : Bake in preheated oven until the filling is bubbling and the crust is deep golden brown, about 40 to 45 minutes. Cool 10 minutes before serving.
Tip(s)
Looking to add more vegetables? Try adding frozen peas or sautéed mushrooms.
Portion-wise, use ½ cup (125 mL) ramekins for appetizer or lunch portions and 1 ½ cups (375 mL) ramekins or bowls for dinner.
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