- 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.
Serving Size: Per Serving
Cholesterol: 110 mg
Fat: 31 g
Sodium: 639 mg
Carbohydrates: 35 g
Protein: 30 g
Saturated Fat: N/A