Chicken Pot Pie with Cheddar Crust

Ingredients

• All-purpose flour2.5 cups
• Salt1 tsp
• Cold butter, cubed1 cup
• Shredded cheddar cheese1 cup
• Ice water4-6 tbsp
• Butter1/2 cup
• Onion, chopped1/2 cup
• Carrots, diced1 cup
• Celery, diced1/2 cup
• All-purpose flour1/2 cup
• Chicken broth1.5 cups
• Milk1/2 cup
• Cooked chicken, diced3 cups
• Frozen peas1 cup
• Black pepper1/2 tsp
• Egg, beaten (for wash)1

Steps

1. 1

   For the crust: In a large bowl, whisk together 2.5 cups flour and 1 tsp salt. Cut in 1 cup cold butter until mixture resembles coarse crumbs. Stir in 1 cup shredded cheddar cheese. 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 large skillet, melt 1/2 cup butter over medium heat. Add onion, carrots, and celery. Cook until tender, about 5-7 minutes.

4. 4

   Stir in 1/2 cup flour and cook for 1 minute.

5. 5

   Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.

6. 6

   Stir in cooked chicken, peas, salt, and pepper. Remove from heat.

7. 7

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

8. 8

   Roll out the second disc of dough and place it over the filling. Crimp edges and cut slits. Brush with beaten egg.

9. 9

   Bake for 35-45 minutes, or until crust is golden brown and filling is bubbly.

10. 10

    Let stand for 10 minutes before serving.