Creamy Cheddar Chicken Pot Pie

Instructions

1. 1

   Make the flaky pie crust by combining the flour and salt in a bowl, then cutting in the cold butter until the mixture resembles coarse crumbs. Gradually add the cold water and mix gently with a fork until the dough comes together. Cover and chill for at least 30 minutes.

2. 2

   In a Dutch oven, bring the chicken broth to a boil over high heat. Add the cubed potatoes, sliced carrots, celery, and onion. Reduce heat and simmer until the vegetables are tender, about 10-15 minutes.

3. 3

   In a small bowl, whisk together the flour and milk, then stir the mixture into the broth and vegetables. Cook and stir over medium heat until slightly thickened and bubbly. Stir in the shredded cheddar cheese, cubed cooked chicken, poultry seasoning, salt, and pepper. Heat until the cheese has melted. Spoon the filling into a 10-inch cast-iron or other oven-safe skillet.

4. 4

   On a lightly floured surface, roll the chilled pie dough to fit the top of the casserole, trimming the edges as necessary. Place the dough over the filling and seal the edges. Cut several slits in the center of the crust to allow steam to escape.

5. 5

   Bake the pot pie at 425°F until the crust is golden brown, about 40 minutes.