I love this dish. It’s total comfort food and has more flavor than a traditional chicken pot pie with the addition of cheddar cheese. I found it on Foodnetwork.com and it’s well worth the little bit of extra time and effort you’ll spend on the crust!

Crust Ingredients:

2 ½ cups flour
½ tsp. salt
Fresh cracked pepper
1 ½ cups shredded cheddar cheese
1 stick cold butter cut into ½ inch pieces
6 TBSP. cold shortening (I buy the sticks of shortening that are marked by TBSP’s like butter)
For the filling:
1 rotisserie chicken
3 cups chicken broth
5 TBSP. butter
1 onion chopped
5 tsps. Fresh thyme
6 stalks celery chopped
6 carrots chopped
Kosher salt
7 TBSP. flour
½ cup dry wine
2/3 cup heavy cream
Fresh pepper Instructions:

Pulse the flour, salt and pepper in food processor. If you don’t have one you need one for this crust. Add the cheese, butter and shortening, continue to pulse until the dough starts to look like peas. Add ½ cup ice water and pulse until the dough starts to form a ball. Wrap in plastic and place in fridge for one hour.  When you’re ready to apply your crust to the pie just roll it out between 2 pieces of parchment paper – I spray the paper with Pam to insure a no stick experience