Cheddar Chicken Potpie

Cheddar Chicken Potpie

Cheddar Chicken Potpie

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Cheddar soup is one of my favorites, but it’s a bit too rich for my husband’s tastes.  So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy.  If I’m in a hurry and don’t have the time this takes to bake, I’ll leave off the crust, add extra milk and serve it as a chowder.

      Sandra Cothran                                                             Ridgeland, South Carolina

 

Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie

Crust:   1 cup flour

½ tsp. salt

5 Tbsp. cold butter, cubed

3 Tbsp. cold water

Filling:   1 ½ cups chicken broth

2 cups peeled cubed potatoes

1 cup sliced carrots

½ cup sliced celery

½ cup chopped onion

¼ cup flour

1 ½ cups milk

2 cups (8 oz.) shredded sharp cheddar cheese

4 cups cubed cooked chicken

¼ tsp. poultry seasoning

Salt and pepper to taste

For crust, in a small bowl, combine flour and salt.  Cut butter in flour until mixture resembles coarse crumbs.  Gradually add the water, mixing gently with a fork.  Gather into a ball.  Cover with plastic wrap and chill at least 30 minutes.

For filling, place broth in a Dutch oven; bring to a boil.  Add vegetables.  Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture.  Cook and stir over medium heat until slightly thickened and bubbly.  Stir in cheese, chicken, poultry seasoning, salt and pepper.  Heat until cheese melts.  Spoon into a 10 inch (2 ½ to 3 qt.) casserole.  Set aside

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary.  Place on casserole over filling; seal edges.  Make several slits in center of crust for steam to escape.

Bake at 425 F. for 40 minutes or until golden brown.             6 servings

 

(Recipe for Cheddar Chicken Potpie came from Taste of Home (tasteofhome.com)

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Loaded Mashed Potatoes

Loaded Mashed Potatoes

Loaded Mashed Potatoes

 

Every year my Mom made with cream cheese mashed potatoes for Thanksgiving, and I’ve tailored the recipe to my family and have carried on the tradition.  I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space.

        Ann Nolte                                                                           Tampa, Florida

 

Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes

 

3 Lbs. potatoes (about 9 medium), peeled and cubed

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 cup (8 oz.) sour cream

  ½ cup butter, cubed

¼ cup 2% milk

1 ½ cups (6 oz.) shredded cheddar cheese

1 ½ cups (6 oz.) shredded pepper jack cheese

½ lb. bacon strips, cooked and crumbled

4 green onions, chopped

½ tsp. onion powder

½ tsp. garlic powder

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduced heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3 or 4 quart slow cooker.  Cover and cook on low for 3 to 3 ½ hours.     10 servings

 

(Recipe for Loaded Mashed Potatoes came from Taste of Home, 2013)

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