Cheddar Chicken Potpies - Just Dutch Oven Recipes


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Cheddar Chicken Potpies

Crust
1 c All-purpose flour
1/2 ts Salt
5 tb Butter or margarine -- chilled cut in slice
3 tb Cold water


Filling
1 1/2 c Chicken broth
2 c Potatoes -- peeled & cubed
1 c Carrots -- sliced
1/2 c Celery ribs -- sliced
1/2 c Onion -- sliced
1/4 c All-purpose flour
1 1/2 c Milk
2 c Sharp cheddar cheese -- shredded
4 c Cooked chicken -- diced
1/4 ts Poultry seasoning
1 ds Salt
1 ds Pepper


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. ( 2 1/2 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.