Cheddary Chicken Pot Pie Recipe

Ingredients

Crust :

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

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 9.5” (24 cm) pie plate.
Sprinkle cheese over filling.
Preheat oven to 425°F (220°C).
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.
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.