Cheddar Chicken Pot Pie

Crust:
2 cups all-purpose flour
1 tsp. salt
10 Tbsp. chilled butter or margarine, cut into Tbsp. sized pieces
6 Tbsp. cold water

Combine flour and salt in a mixing bowl. Cut butter into flour until the mixture 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 minutes.

Meanwhile, make the filling.

Filling:
3 cups chicken broth
4 cups peeled, cubed potatoes
2 cups sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup all-purpose flour
3 cups milk
4 cups (16 oz.) shredded sharp cheddar cheese
8 cups diced cooked chicken
1/2 tsp. poultry seasoning
Salt and pepper to taste

Heat broth to a boil in a Dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender. Blend flour with 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. Spoon into a 5-6 qt. casserole dish. Set aside. On a lightly floured board, roll crust to fit top of casserole, trimming edges as necesssary. Place in casserole over filling; seal edges. Make several slits in center of crust for steam to escape. Bake at 425 degrees or until golden brown.

~Enjoy!~