Chicken Potpie with Cheddar Crust

I mentioned the other day that I would squeeze the most bang out of my $6 chicken which I cooked on Sunday. I don't usually cook a meal this rich, however, every once in a while a girl has to be bad! Hey, no double entendre intended!!!   I knew it was a day I would spend on the computer so I jumped right into prep in the morning.  I removed all of the chicken from the bones.  I discarded the skin and placed the bones and bits in a stock pot.  I added some celery tops, a chopped carrot and an onion.  Brought to a boil and turned down to a simmer for a few hours to create some fresh chicken stock.

Later.....

I divided the cooked chicken meat into a bowl for chicken salad (I am having a friend for lunch this week), and a bowl for the potpie.  Onto creating the pie.

Chicken Potpie with Cheddar Crust

First I made the cheddar crust.  My advice to you is too not shy away from making your own pie crust for any recipe.  It really is not difficult and the price of a pre-done crust vs. homemade is significant, and homemade is so much better tasting.  This crust has a twist with adding cheddar cheese.  So delicious.

Crust
This recipe makes enough for 2 crusts.  I froze half of it.

2 1/2 c. flour
pepper
1 1/2 c. shredded cheddar
1 stick of cold butter
6 T. cold shortening
1/2 c. ice water

Pulse the flour, pepper and cheese in a food processor.  Add the butter and shortening in cut pieces.  Pulse until both are incorporated into the flour.

Through the shoot slowly add  the ice water until the dough starts to come together.  You may not need it all.

Form into a flat ball.  Wrap in plastic wrap and refrigerate for at least an hour and up to a day.

Preheat the oven to 400°

Filling

chicken
3 c. chicken stock
2 T butter
1 onion chopped
chopped fresh thyme
1 c. chopped celery
1 c. chopped carrot
10 oz. chopped mushrooms
5 T. flour
1/2 c. dry white wine
1/4 c. half and half
2 T. chopped parsley

Melt the butter in a pot.  Saute the onion, celery, carrots and thyme until soft.  Add the mushrooms and cook a few more minutes.

Sprinkle on the flour and stir to coat.  Cook for a few minutes.  Remember the other day I mentioned it does make a difference to cook the flour taste off.

Add the wine and let it reduce down. Only cook with wine you will drink!  I will admit I only tasted it.  I am not much of a white wine girl.

Add the stock and bring to a boil.  Reduce heat and simmer until thickened.  Add the cream, and chicken.

Place in a casserole.

Roll your dough between two sheets of parchment paper a little larger than the casserole dish.

OOPS-I so forgot to take a picture of the dough rolled out! sorry!

Lay the dough right over the filling.  Press the dough into the inside edge of the dish.  Trim excess and either crimp around the lip of the dish or press with a fork all the way around.

Place on a sheet and bake for 35 minutes until golden.  Let stand 10 minutes before serving.

Let's recap!  Roast Chicken dinner on Sunday, reserved chicken for salad, Potpie dinner and lunch for 2 (maybe for 2 days), and 3 containers of fresh stock to freeze!  All from my simple $6 chicken!  Yea!