Cheddar Chicken Potpie

This is for Chris, Dick's beautiful daughter who LOVES chicken potpie:
(6 servings)

Crust:
1 cup all-purpose flour
1/2 t. fine sea* salt
5 T. cold butter, cubed
3 T. cold water

Filling:
1&1/2 cups low sodium* chicken broth
2 cups peeled cubed red* potatoes
1 cup sliced baby* carrots
1/2 cup sliced celery
1/2 cup chopped sweet* white onion
1/4 cup all-purpose flour
1&1/2 cups 2%* milk
2 cups (8 oz.) shredded sharp cheddar cheese
4 cups cubed rotisserie* chicken
1/4 t. poultry seasoning
1/4 t. lemon pepper
Kosher* salt to taste

For crust: In a small 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 mins. For filling: Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 mins. or until tender. In a small bowl, combine flour an milk; stir into broth mixture. Cook and stir over med. heat until slightly thickened and bubbly. Sir in cheese, chicken, poultry seasoning, lemon pepper, and salt. Heat until cheese melts. Spoon into a 10" (2&1/2-3 qt.) casserole. Set aside. On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. Bake at 400* for 40 mins. or until golden brown.

Happy Friday. Laugh Out Loud today!!!!

Love,

MM