I had hoped to get a video done yesterday but my to-do list was a little longer than my time and ambition!  I actually left the office a little bit earlier than usual yesterday as I decided that I should make a wholesome wonderful supper.  I had leftover chicken from Wed. supper so I decided I'd make one of the old standby favorites.  This has been feeding the Schueler's for 20 years and would you believe last night was the first night I actually didn't cheat and use a storebought crust.  It turned out well.  I also threw together some of this.  Artisan Bread in 5 Minutes.
Add a cucumber salad, a little green beans and all were happy.
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Cheddar Chicken Potpie

 Cheddar Chicken Potpie

Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. (If I'm in a hurry and don't have the time this takes to bake, I'll leave off the crust, add extra milk and serve it as a chowder.) —Sandra Cothran, Ridgeland, South Carolina
6 ServingsPrep: 30 min. Bake: 40 min.


  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 3 tablespoons cold water
  • 1-1/2 cups chicken broth
  • 2 cups peeled cubed potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1-1/2 cups milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 4 cups cubed cooked chicken
  • 1/4 teaspoon poultry seasoning
  • Salt and pepper to taste


  • For crust, in a small bowl, combine flour and salt. Cut butter in
  • flour until mixture resembles coarse crumbs. Gradually add the
  • water, mixing gently with a fork. Gather into a ball. Cover with
  • plastic wrap and chill at least 30 minutes.
  • For filling, Place broth in a Dutch oven; bring to a boil. Add
  • vegetables. Reduce heat; simmer 10-15 minutes or until vegetables
© Taste of Home 2014

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Cheddar Chicken Potpie (continued)


Directions (continued)

  • are tender.
  • In a small bowl, combine flour and milk; stir into broth mixture.
  • Cook and stir over medium heat until slightly thickened and bubbly.
  • Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat
  • until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole.
  • Set aside.
  • On a lightly floured surface, roll crust to fit top of casserole,
  • trimming edges as necessary. Place on casserole over filling; seal
  • edges. Make several slits in center of crust for steam to escape.
  • Bake at 425° for 40 minutes or until golden brown. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.
© Taste of Home 2014

Now since this is a stamping blog and stamping often competes with my other love, food, I felt that I should share a quick video from Stampin' Up! in regards to the differences between Aquapainters and Blender Pens.  All for today.  Have to go figure out my craft for the Daisy troop Camping Weekend.  Wish me Luck.