Think Cheddar Bay Biscuit meets Chicken and Dumplings. Yeah, no introduction necessary. A cheesy pie crust with a traditional pot pie filling…. It’s pretty much the epitome of all things comfort.
- 5 c. flour
- 2 c. butter
- 1 1/4 c. milk
- 1 cup of shredded sharp cheddar
- 1 cup peeled and sliced carrots
- 2 stalks celery, finely chopped
- 1/2 purple onion, chopped
- 2 T. butter
- 1 T. minced garlic
- 2 cups chopped fully cooked chicken or turkey (rotisserie chicken. leftover turkey, etc.)
- 1/3 c. flour
- 2 c. water
- 2 tsp. chicken paste
- dash of hot sauce
- 2/3 c. heavy whipping cream
- 1 c. frozen peas
- 1 egg, beaten
1. In a large mixing bowl, cut your butter into your 5 c. of flour. Add in the milk and a pinch of salt.
2. On a well floured surface, divide your dough in halves. One half at a time, knead in more flour until smooth and no longer sticky.
3. Knead in 1/2 cup of shredded cheese into each half.
4. Roll out each half into a circle large enough to fill the bottom and sides of your pie pan.
5. Carefully lift and place in your pan. Repeat with the second half of your dough, but save it for the top of your pie.
6. In a dutch oven or large saucepan, melt your butter. Add in all of your veggies, except the garlic. Saute until softened.
7. Add in garlic and peas, and cook about 1 minute more.
8. Stir in your flour.
9. Add water, chicken paste, and heavy whipping cream.
10. Continue to stir until you’ve got a thick sauce.
11. Add in a dash of your favorite hot sauce and chicken. Mix well.
12. Pour into your pie crust.
13. Top with the second half of crust that you have reserved.
14. Cut off excess crust around the edges. Press edges together with the back of a fork to seal in all of that chicken goodness.
15. Cut 4 slits in the top of the pie for venting.
16. Brush the top and edges with beaten egg. (I completely forgot this when I made this last night…so yours will be prettier than mine!)
17. Bake at 350 for 30-40 minutes until your crust is golden and flaky.