16362 Flipbooks

1 Cheddary Chicken Pot Pie Prep Time: 40 minutes + 30 minutes chilling time | Cooking Time: 16 minutes | Baking Time: 45 minutes | Makes: 12 appetizers or 4 dinner portions | Freezing: not recommended Crust 1 ½ cups (375 mL) Robin Hood ® All Purpose Flour ¾ cup (175 mL) grated Ivanhoe ® Old Sharpe Cheddar ½ tsp (2 mL) salt 1 ⁄3 cup (75 mL) Crisco ® All-Vegetable Shortening, cold 3-6 tbsp (45-90 mL) ice cold water, divided Filling ¼ cup (50 mL) butter 1 onion, chopped 2 cloves garlic, finely chopped 1 ½ cups (375 mL) baby carrots, sliced in half lengthwise 3 tbsp (45 mL) Robin Hood All Purpose Flour 2 cups (500 mL) prepared chicken broth 1 can (370 mL) Carnation ® Regular, 2% or Fat Free Evaporated Milk 1 tbsp (15 mL) grainy Dijon mustard 1 rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey 1 cup (250 mL) grated Ivanhoe ® Old Sharpe Cheddar 1. Crust: In a large bowl, combine flour, cheese and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tbsp (15 mL) at a time, mixing until dough can be gathered in a ball. Flatten dough into 4" (10 cm) circle. Wrap in plastic wrap and chill 30 minutes. 2. Filling: In a large deep skillet, melt butter on medium heat. Add onion and garlic and cook for 3 minutes until soft and fragrant. Add carrots, continue cooking 3 minutes. Add flour, stirring constantly about 3 minutes. Stir in broth, evaporated milk and mustard. Bring to a boil over medium-high heat. Cook 5-7 minutes, stirring frequently until sauce thickens. Stir in chicken. 3. Preheat oven to 425ºF (220ºC). Pour filling into oven-proof bowls or ramekins. Sprinkle cheese over filling. 4. On a lightly floured surface, roll out dough. With a round cookie cutter (or using a small plate as a guide), cut out circles that are slightly wider than the bowls being used. Top filling with a dough round. Gently press the dough down on the top of the bowls. Cut a small X in the centre of each circle. Place the pot pies on a foil lined baking sheet. 5. Bake in preheated oven until the filling is bubbling and the crust is deep golden brown, about 40-45 minutes. Cool 10 minutes before serving. Tips: • Looking to add more vegetables? Try adding frozen peas or sautéed mushrooms. • Portion-wise, use ½ cup (125 mL) ramekins for appetizer or lunch portions and 1 ½ cups (375 mL) ramekins or bowls for dinner. 27 The comfort of the past with a 'cheesy' new twist for today.

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