-CRUST-
1 c All-purpose flour Chilled cut in slice
1/2 ts Salt 3 tb Cold water
5 tb Butter or margarine —
FILLING
1 1/2 c Chicken broth 2 c Sharp cheddar cheese —
2 c Potatoes — peeled & cubed Shredded
1 c Carrots — sliced 4 c Cooked chicken — diced
1/2 c Celery ribs — sliced 1/4 ts Poultry seasoning
1/2 c Onion — sliced 1 ds Salt
1/4 c All-purpose flour 1 ds Pepper
1 1/2 c Milk
For crust combine flour and salt in a mixing bowl. Cut butter into
flour until tje ,ixture resembles a coarse meal. Gradually add the
water, mixing gently with a fork. Gather into a ball. Cover with
plastic wrap and chill at least 30 min. For filling, heat broth to a
boil in a dutch oven or large saucepan. Add vegetables; simmer 10 to
15 min. or until tender. Blend flour with milk; stir into broth
mixsture. Cook and stir over medium heat until slightly thickened and
bubbly. Stir sin cheese, chicken, poultry seasoning, salt and pepper.
Heat until cheese melts. Spoon into a 10 in. ( 2 1/2 to 3 qt.)
casserole. Set aside. On a lightly floured board, roll crust to fit
top of casserole, trimming edges as necessary. Place in casserole
over filling; seal edges. Make several slits in center of crust for
steam to escape. Bake at 425 deg. for 40 min. or until golden. Yield:
6 servings.
Yields
6 servings