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Chicken pot pie

Cheddary Chicken Pot Pie

Makes: 12 appetizers or 4 dinner portions

Prep Time 1 hr 10 mins
Cook Time 1 hr 1 min
Serves N/A
Difficulty N/A

Ingredients

  • Crust:
  • 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour
  • 3/4 cup (175 mL) grated old sharpe cheddar
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) All Vegetable Shortening, cold
  • 3-6 tbsp (45-90 mL) ice cold water, divided
  • Filling:
  • 1/4 cup (50 mL) butter
  • 1 chopped onion
  • 2 garlic cloves, finely chopped
  • 1 1/2 cups (375 mL) sliced in half lengthwise baby carrots
  • 3 tbsp (45 mL) Robin Hood Original All Purpose Flour
  • 2 cups (500 mL) prepared chicken broth
  • 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 1 rotisserie chicken, about 2 1/2 lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey
  • 1 cup (250 mL) grated old sharpe cheddar
Carnation 2% Evaporated Partly Skimmed Milk front
2% Evaporated Partly Skimmed Milk

Directions

Step 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.

Step 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.

Step 3:

Pour filling into 9.5” (24 cm) pie plate. Sprinkle cheese over filling.

Step 4:

Preheat oven to 425°F (220°C).

Step 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.

Step 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.

Tips

Looking to add more vegetables? Try adding frozen peas or sautéed mushrooms.

Portion-wise, use 1/2 cup (125 mL) ramekins for appetizer or lunch portions and 1 1/2 cups (375 mL) ramekins or bowls for dinner.