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