Cheddary Chicken Pot Pie Recipe

Name: Cheddary Chicken Pot Pie
Prep time: 40 min
Cook time: 16 min
Total time: 56 min
Yield: serving size: 12 appetizers or 4 dinner portions
Ingredients: Crust; 1 ½ cups Robin Hood® Original All Purpose Flour; ¾ cup grated old sharpe cheddar; ½ tsp salt; 1/3 cup Crisco® All Vegetable Shortening, cold; 3-6 tbsp ice cold water, divided; Filling; ¼ cup butter; 1 chopped onion; 2 garlic cloves, finely chopped; 1 ½ cups sliced in half lengthwise baby carrots; 3 tbsp Robin Hood Original All Purpose Flour; 2 cups prepared chicken broth; 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk; 1 tbsp grainy Dijon mustard; 1 rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey; 1 cup grated old sharpe cheddar

Ingredients

Crust
1 ½ cups Robin Hood® Original All Purpose Flour
¾ cup grated old sharpe cheddar
½ tsp salt
1/3 cup Crisco® All Vegetable Shortening, cold
3-6 tbsp ice cold water, divided
Filling
¼ cup butter
1 chopped onion
2 garlic cloves, finely chopped
1 ½ cups sliced in half lengthwise baby carrots
3 tbsp Robin Hood Original All Purpose Flour
2 cups prepared chicken broth
1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
1 tbsp grainy Dijon mustard
1 rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey
1 cup grated old sharpe cheddar

	PREP TIME 40m	COOK TIME 16m	TOTAL TIME 56m
YIELD serving size: 12 appetizers or 4 dinner portions

Instructions

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.
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.
Pour filling into oven-proof bowls or ramekins. Sprinkle cheese over filling.
Preheat oven to 425°F (220°C).
Roll out dough on a lightly floured surface. With a round cookie cutter (or using a small 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 to 45 minutes. Cool 10 minutes before serving.