Individual Chicken Potpies

• 1/4 cup chopped onion
• 2 tablespoons chopped green pepper
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 1 cup whole milk
• 1 cup fresh broccoli florets
• 1/2 cup fresh cauliflowerets
• 1/2 cup thinly sliced celery
• 1/2 cup thinly sliced carrot
• 1 cup shredded Swiss cheese
• 2 cups cubed cooked chicken
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 cup shortening
• 3 to 4 tablespoons cold water

1. In a large saucepan, saute onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture.
2. For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350u0b0 for 30-40 minutes or until golden brown.

onion, green pepper, butter, flour, chicken broth, milk, fresh broccoli florets, fresh cauliflowerets, celery, carrot, swiss cheese, chicken, flour, salt, paprika, shortening, cold water

Taken from www.tasteofhome.com/recipes/individual-chicken-potpies/ (may not work)