• 1½ cups Dierbergs flour
• ¾ cup Dierbergs shredded sharp cheddar cheese
• ½ teaspoon salt
• ½ cup solid vegetable shortening, cut into cubes and chilled
• 4 to 5 tablespoons cold water
• ¼ cup Dierbergs butter
• 1 cup chopped carrot
• 1 cup sliced celery
• 1 cup chopped onion
• 1 cup sliced baby bella mushrooms
• 1 cup peeled and diced red or Yukon Gold potato
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 2 cups half-and-half (divided)
• ½ cup Dierbergs flour
• 2 tablespoons dry sherry
• ½ teaspoon dried thyme
• ½ teaspoon dried tarragon
• ½ teaspoon salt
• Freshly ground black pepper
• 4 cups diced cooked chicken
• 1 cup Dierbergs frozen peas, thawed

FOR CHEDDAR PASTRY: In work bowl of food processor fitted with steel knife blade, combine flour, cheese, and salt; pulse to combine. Add shortening; pulse until mixture is evenly combined and resembles coarse meal.

 

Sprinkle water over dough; pulse just until dough begins to cling together. Shape dough into 5-inch disc; wrap in plastic wrap and chill at least 30 minutes.

 

FOR POT PIE: In large saucepan, melt butter over medium heat. Add carrot, celery, onion, mushrooms, and potato; cook stirring occasionally for 3 minutes. Add broth; cook stirring occasionally until vegetables are crisp-tender, about 5 to 7 minutes.

 

Reserve 1 tablespoon half-and-half. In 4-cup glass measure, whisk together remaining half-and-half and flour until smooth.

 

Stir mixture into vegetables. Add sherry, thyme, tarragon, salt, and pepper; cook over medium-high heat stirring often until mixture comes to a boil. Boil for 1 minute stirring constantly. Stir in chicken and peas.

 

Divide mixture evenly among eight 10-ounce custard cups or ramekins that have been lightly coated with no-stick cooking spray.

 

On lightly floured surface, roll out Cheddar Pastry. Use 3-inch cookie cutter to cut 8 rounds. Pierce crust several times; brush reserved 1 tablespoon half-and-half over tops. Place on top of filling.

 

Place on foil-lined jellyroll pan. Bake in 400ºF. oven until crust is golden brown and edges bubble, about 25 minutes. Let stand 10 minutes before serving.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 539
Cholesterol: 110 mg
Fat: 31 g
Sodium: 639 mg
Carbohydrates: 35 g
Protein: 30 g
Fiber:
Saturated Fat: N/A