• Preparation Time 40 minutes plus 30 minutes refrigeration
  • Cooking Time 16 minutes
  • Baking Time 45 minutes
  • Makes 12 appetizers or 4 dinner portions
  • Freezing Not Recommended

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Ingredients

  • Crust
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • ¾ cup grated old sharpe cheddar
  • ½ tsp salt
  • 1/3 cup Crisco® All Vegetable Shortening, cold
  • 3-6 tbsp ice cold water, divided
  • Filling
  • ¼ cup butter
  • 1 chopped onion
  • 2 garlic cloves, finely chopped
  • 1 ½ cups sliced in half lengthwise baby carrots
  • 3 tbsp Robin Hood Original All Purpose Flour
  • 2 cups prepared chicken broth
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 tbsp grainy Dijon mustard
  • 1 rotisserie chicken, about 2 ½ lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL) or leftover turkey
  • 1 cup grated old sharpe cheddar

Serving Size: 12 appetizers or 4 dinner portions

Directions

Serving Size: 12 appetizers or 4 dinner portions

  • Crust: Combine flour, cheese and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tbsp (15 mL) at a time, mixing until dough can be gathered in a ball. Flatten dough into 4” (10 cm) circle. Wrap in plastic wrap and chill 30 minutes.
  • Filling: Melt butter, in a large deep skillet, on medium heat. Add onion and garlic and cook for 3 minutes until soft and fragrant. Add carrots, continue cooking 3 minutes. Add flour, stirring constantly about 3 minutes. Stir in broth, evaporated milk and mustard. Bring to a boil over medium-high heat. Cook 5 to 7 minutes, stirring frequently until sauce thickens. Stir in chicken.
  • Pour filling into oven-proof bowls or ramekins. Sprinkle cheese over filling.
  • Preheat oven to 425°F (220°C).
  • Roll out dough on a lightly floured surface. With a round cookie cutter (or using a small plate as a guide), cut out circles that are slightly wider than the bowls being used. Top filling with a dough round. Gently press the dough down on the top of the bowls. Cut a small X in the centre of each circle. Place the pot pies on a foil lined baking sheet.
  • Bake in preheated oven until the filling is bubbling and the crust is deep golden brown, about 40 to 45 minutes. Cool 10 minutes before serving.

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