Cheddar Chicken Potpies Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
CRUST
1 cup: All-purpose flour,
Chilled cut in slice,
1/2 tsp: Salt,
3 tbsp: Cold water,
5 tbsp: Butter or margarine --,
FILLING
1 1/2 cup: Chicken broth,
2 cup: Sharp cheddar cheese --,
2 cup: Potatoes, peeled & cubed
Shredded,
1 cup: Carrots, sliced
4 cup: Cooked chicken, diced
1/2 cup: Celery ribs, sliced
1/4 tsp: Poultry seasoning,
1/2 cup: Onion, sliced
1 dash: Salt,
1/4 cup: All-purpose flour,
1 dash: Pepper,
1 1/2 cup: Milk,
Directions:
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.
Recipe By : Country Woman
Source from luhu.jp
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.
Recipe By : Country Woman
Source from luhu.jp