Chicken Pot Pie with Cheddar Crust

Ingredients

• All-purpose flour2.5 cups
• Shredded cheddar cheese1 cup
• Cold butter, cubed1 cup
• Ice water6-8 tablespoons
• Cooked chicken, shredded or diced3 cups
• Frozen peas1 cup
• Frozen carrots, diced1 cup
• Frozen corn1 cup
• Onion, finely chopped1/2 cup
• Celery, finely chopped1/2 cup
• Butter1/4 cup
• All-purpose flour1/4 cup
• Chicken broth1.5 cups
• Heavy cream1/2 cup
• Salt1 teaspoon
• Black pepper1/2 teaspoon
• Egg, beaten (for egg wash)1

Steps

1. 1

   For the crust: In a large bowl, combine 2.5 cups flour and cheddar cheese. Cut in 1 cup cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.

2. 2

   Preheat oven to 400°F (200°C).

3. 3

   For the filling: In a saucepan, melt 1/4 cup butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.

4. 4

   Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly.

5. 5

   Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.

6. 6

   Stir in cooked chicken, frozen peas, carrots, and corn. Season with salt and pepper.

7. 7

   Roll out one disc of dough and line a 9-inch pie plate. Pour the filling into the crust.

8. 8

   Roll out the second disc of dough and place it over the filling. Crimp edges to seal and cut slits for steam.

9. 9

   Brush the top crust with beaten egg.

10. 10

    Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

11. 11

    Let stand for 10 minutes before serving.