chicken pot pie w/ pat's cheese crust

How To Make chicken pot pie w/ pat's cheese crust

• 1

  FIRST MAKE PAT'S CHEESE CRUST 1 1/4 c all purpose flour 1/2 c frozen butter cubes 1/2 tsp granulated sugar 3-4 Tbsp ice water 3 oz sharp shredded cheddar cheese 1 Place frozen butter cubes into a food processor. Pulse until butter breaks into smaller pieces, do not mush. Pour cheese, flour and sugar on top of the butter. Process until mixture turns into a coarse, crumb texture. Add ice water 1 Tablespoon at a time while the processor is running until the dough becomes slightly clumpy. Press together dough,if still crumbly add a little more water. 2 Place contents on a clean surface and press together into a round disk . Wrap disk in plastic wrap and chill for 45 minutes. Remove and let rest for 15 minutes. Roll out to 1/4- inch thickness. Fit in place in a 9-inch pie plate. Flute edges. 3 If using as a baked crust; poke holes all over the bottom about 40 holes with a fork; bake for 15-20 minutes at 350^ until golden brown.
• 2

  IN A SMALL POT COOK CHICKEN IN BROTH .... UNTIL NO LONGER PINK.
• 3

  IN A LARGE BOWL COMBINE COOKED CHICKEN, MIXED VEGGIES, SAUTEED ONIONS, COOKED POTATO CUBES, CREAM OF MUSHROOM SOUP N S&P. (SOUP HAS SALT SO EASY DOES IT)!
• 4

  POUR INTO PREPARED CHEESE CRUST (DO NOT PREBAKE CRUST - I MADE LATTICE TOP WITH LEFT OVER DOUGH THAT I ROLLED PRETTY THIN N THEN BRUSHED WITH BEATEN EGG.) BAKE FOR 35 MIN AT 350.....ENJOY!
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