Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | All-purpose flour |
½ teaspoon | Salt |
5 tablespoons | Butter or margarine -- |
1½ cup | Chicken broth |
2 cups | Potatoes -- peeled & cubed |
1 cup | Carrots -- sliced |
½ cup | Celery ribs -- sliced |
½ cup | Onion -- sliced |
¼ cup | All-purpose flour |
1½ cup | Milk |
\N \N | Chilled cut in slice |
3 tablespoons | Cold water |
2 cups | Sharp cheddar cheese -- |
\N \N | Shredded |
4 cups | Cooked chicken -- diced |
¼ teaspoon | Poultry seasoning |
1 dash | Salt |
1 dash | Pepper |
CRUST
FILLING
For crust combine flour and salt in a mixing bowl. Cut butter into flour until tje ,ixture resembles a coarse meal. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 min. For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10 to 15 min. or until tender. Blend flour with milk; stir into broth mixsture. Cook and stir over medium heat until slightly thickened and bubbly. Stir sin cheese, chicken, poultry seasoning, salt and pepper.
Heat until cheese melts. Spoon into a 10 in. ( 2½ to 3 qt.) casserole. Set aside. On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling; seal edges. Make several slits in center of crust for steam to escape. Bake at 425 deg. for 40 min. or until golden. Yield: 6 servings.
Recipe By : Country Woman