Chicken Potpie with Cheddar Crust
Recipe adapted from Food Network Magazine
Crust
2 1/2 c. flour
pepper
1 1/2 c. shredded cheddar
1 stick of cold butter
6 T. cold shortening
1/2 c. ice water
Pulse the flour, pepper and cheese in a food processor. Add the butter and shortening in cut pieces. Pulse until both are incorporated into the flour. Through the shoot slowly add the ice water until the dough starts to come together. You may not need it all. Form into a flat ball. Wrap in plastic wrap and refrigerate for at least an hour or up to a day.
Preheat oven to 400°
Filling
2 c. chopped cooked chicken
3 c. chicken stock
2 T butter
1 onion chopped
chopped fresh thyme
1 c. chopped celery
1 c. chopped carrot
10 oz. chopped mushrooms
5 T. flour
1/2 c. dry white wine
1/4 c. half and half
2 T. chopped parsley
Melt the butter in a medium saucepan. On a low/medium heat saute the onion, celery, carrots and thyme until soft. Add the mushrooms and cook a few more minutes. Sprinkle on the flour and stir to coat. Cook for a few minutes. Add the wine and let it reduce down. Add the stock, raise your heat and bring to a boil. Reduce heat and simmer until thickened. Add the cream, and chicken. Place chicken mixture in a deep casserole. Roll your dough to about ¼” thick, between two sheets of parchment paper a little larger than the casserole dish. Lay the dough right over the filling. Press the dough into the inside edge of the dish. Trim excess and either crimp around the lip of the dish or press with a fork all the way around. Place on a baking sheet and bake for 35 minutes until golden. Let stand 10 minutes before serving.