Cheddar Cheese Chicken Pot Pies

Makes 2 individual pot pies (double for 1 large or 4 small)

Dough:

1 ½ cups flour

1 tsp. salt

4 tbsp. shortening

4 tbsp. butter, cold and cut into small pieces

¼ - ½ cup cold water

½ cup shredded cheddar cheese

Filing:

2 tbsp. butter

½ onion, diced

1 carrot, peeled and diced

2 tbsp. flour

2 cups chicken broth

¼ cup frozen peas

1 tbsp. chopped parsley

½ cup chopped, cooked chicken

Step 1:

        For the dough, combine the flour and salt in a medium bowl. Mix in the shortening and butter and work until the dough resembles course cornmeal. Mix in the water just until the dough starts to form to a ball. Stir in the cheese. Turn onto plastic wrap, flatten into a disk, and refrigerate for 1 hour.

Step 2:

        In a medium saucepan over medium heat, melt the butter. Add the onion and carrot and cook until softened. Add the flour and cook 1 minute (stirring). Stir in the chicken stock and cook until the mixture thickens. Remove from heat and add peas, parsley, and chicken. Season with salt and pepper.

Step 3:

        Preheat the oven to 350 degrees. Divide dough into 4 parts and roll out into 4 rounds. Place one round in the bottom of dish, spoon in filling, and cover with second round of dough. If desired, brush top with milk or egg wash. Bake for 1 hour.

Step 4:

        Remove from oven. Let cool 10 minutes and enjoy.

Printed from SavoryLessons.blogspot.com