Grandma's Cheese: I Put That *@$# on Everything! Pie

• 14 cup butter
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 cup carrot, roughly chopped
• 12 cup celery, roughly chopped
• 2 cups low sodium chicken broth
• 1 12 cups white sauce (see below)
• 1 tablespoon Dijon mustard
• 3 cups chicken breasts, cooked and cubed
• 1 cup reduced-fat sharp cheddar cheese, grated
• 1 12 tablespoons butter
• 1 12 tablespoons flour
• 1 (12 1/2 ounce) can 2% evaporated milk
• 1 teaspoon salt
• 1 12 cups all-purpose flour
• 34 cup reduced-fat sharp cheddar cheese, grated
• 12 teaspoon salt
• 12 cup shortening
• 3 -6 tablespoons ice cold water

1. Make the crust: Combine the flour, cheese and salt in a bowl or in food processor with a pastry blade.
2. Cut in the shortening with a pastry cutter, 2 knives, or pulse in food processor til mix is crumbly.
3. Mix in the water a tablespoon at a time until the dough begins to stick together, or gathers in a ball in your food processor.
4. Pat into a 4 inch disc, wrap with plastic wrap and place in fridge for about 30 minutes.
5. Make the white sauce: Melt the butter over medium heat and whisk in flour.
6. Let it sit for 1 min, then whisk in evaporated milk, then salt.
7. Bring to a gentle boil until thickened, stirring constantly.
8. Remove from heat.
9. Make the Pie Filling: melt butter over medium and saute the onion and garlic until the onion starts to get tender (about 3 minutes).
10. Add the carrots and celery and saute for another 3 minutes.
11. Whisk in the broth, white sauce and dijon.
12. Boil over medium, stirring constantly until sauce is combined and thick.
13. (About 3 minutes again).
14. Remove from heat.
15. Add the chicken and the cheddar, stirring til the cheese melts.
16. Pour into pie dish or mini-pie dishes.
17. Preheat the oven to 425.
18. Grab your dough and roll out to size on a lightly floured surface, (giving it a few smacks with the rolling pin to make it easier to work with, if required).
19. Place your crust over the pie(s), and cut a "X" in the center of each with a sharp knife, careful not to pull the crust from its position.
20. Bake 40-45 minutes on a foil-lined sheet, (cause things might get a little messy), til crust is a deep golden brown.

butter, onion, garlic, carrot, celery, chicken broth, white sauce, mustard, chicken breasts, cheddar cheese, butter, flour, milk, salt, flour, cheddar cheese, salt, shortening, water

Taken from www.food.com/recipe/grandmas-quot-cheese-i-put-that-on-everything-quot-pie-514300 (may not work)