Cheddar Chicken Potpie

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons cold butter, cubed
• 3 tablespoons cold water
• 1-1/2 cups chicken broth
• 2 cups peeled cubed potatoes
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1-1/2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 4 cups cubed cooked chicken
• 1/4 teaspoon poultry seasoning
• Salt and pepper to taste

1. 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 and chill at least 30 minutes.
2. For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes.
3. In a small bowl, combine flour and 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 10-in. cast-iron or other ovenproof skillet. Set aside.
4. On a lightly floured surface, roll dough for 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.
5. Bake at 425u0b0 until golden brown, about 40 minutes.

flour, salt, cold butter, cold water, chicken broth, potatoes, carrots, celery, onion, allpurpose, milk, cheddar cheese, chicken, poultry seasoning, salt

Taken from www.tasteofhome.com/recipes/cheddar-chicken-potpie/ (may not work)