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Cheese plus crust equals love … mixed with the comforting tastes of pot pie and you can’t go wrong!
For the crust:
1. In a food processor place the flour, sugar and cubed butter. Pulse the mixture until the butter is well integrated and it resembles the size of peas. Add your water a tablespoon at a time and pulse in between each tablespoon. You want the mixture to just start to come together. It will almost look like saw dust and when you squeeze some of it together it will stay together and not crumble easily.
2. Once the dough sticks together without crumbling easily remove it from the processor and divide into two equal sized piles. Add an equal amount of the cheddar cheese to each pile and knead the cheese in gently using the palm of your hands. Work the dough into two disks, wrap each in plastic wrap and refrigerate for at least two hours.
For the filling:
1. In a large saute pan or pot, heat the olive oil over medium heat. Add the celery and onion and saute until soft, about 6-7 minutes. You’re not looking for brown here so if they start to brown, turn down the heat or you can add a little chicken stock to help them soften.
2. When the onion and celery are soft add the butter and let it melt completely. Sprinkle in the flour and whisk it together with the butter. This will be what thickens the stock to make the gravy. Once the flour and butter are combined, slowly add in the stock while whisking constantly. Bring back up to a boil for the full thickening power. If this is not as thick as you would like, take a teaspoon of flour and mix it in a small bowl with a little water then add it into the stock mixture. Don’t forget though that it will thicken more while cooking in the oven.
3. Once the stock mixture has boiled, reduce heat to medium-low and add the seasonings and frozen peas and carrots. Let the mixture cook over medium-low for about 5 minutes. Turn off heat and stir in the cooked and cubed chicken. Place in a container and let it cool in the fridge while you roll out the dough.
Assembling the pie:
1. Preheat oven to 350 F. Remove your disks of dough from the fridge and let them come to room temperature for about 10 minutes. Then roll them out into disks using a rolling pin. You want a size that will fit your pie pan that is about 1/8-1/4 thick, depending on what you like.
2. Place the bottom crust into the pan making sure the crust goes up and over the sides of the pan. Then add the filling. Then add the top crust. Crimp the edges of the dough together with a fork and remove the excess dough. Don’t worry if you have any holes in your dough, just use the extra dough from the edges to patch them up. It will all bake together and look pretty in the end.
3. Brush the top of the pie with an egg wash (1 egg mixed with a little water in a small dish) and poke a couple of small holes for ventilation in the center of the top crust. Bake at 350 F for about 40-45 minutes or until the crust is a golden brown and the gravy bubbles up a little.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!