Chciken Chedder Pot Pie

Ingredients

• CRUST:
• 2 1/2 cup all-purpose flour
• 1 1/2 teaspoon salt
• 1 cup cold butter, cubed
• 1/2 cup cold water
• 
  FILLING:
• 1-1/2 cups chicken broth
• 2 cups peeled cubed potatoes
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1-1/2 cups milk
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 4 cups cubed cooked chicken
• 1/4 teaspoon poultry seasoning
• Salt and pepper to taste

Directions

• For crust, in a 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. Set aside. 
• Grease a 9x13 cake pan, and set nearby. On a lightly floured surface, roll out a little more than half of the crust to fit bottom of pan. Place in pan, and then pour filling in.
• Roll out the rest of the crust for the top. Once placed, pinch the edges and cut slits to let steam escape.
• Bake at 425° for 40 minutes or until golden brown. Yield: 8 servings.

 Nutrition Facts: 1 serving (1 piece) equals 452 calories, 23 g fat (18 g saturated fat), 120 mg cholesterol, 676 mg sodium, 29 g carbohydrate, 2.5 g fiber, 31.5 g protein.