Grandma's "Cheese: I Put That *@$# on Everything!" Pie

Submitted by NoobsKitchen

"I was overwhelmed when I first asked my Grandmother for this recipe and she handed me what looked to be a novel of instructions! But when I finally steeled myself to undergo this gargantuan culinary feat, I realized it wasn't so bad. You will too :) You can reduce the salt content to taste, and the amount of butter in the pie filling to 1/8 cup if you prefer. Either way, this recipe is not for dieters! I also like to make serving-size pies - they freeze beautifully!"

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Yields: 1 pie
• Serves: 4-6

ingredients

• Pie Filling

• 59.14 ml butter
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 236.59 ml carrot, roughly chopped
• 118.29 ml celery, roughly chopped
• 473.18 ml low sodium chicken broth
• 354.88 ml white sauce (see below)
• 14.79 ml Dijon mustard
• 709.77 ml chicken breasts, cooked and cubed
• 236.59 ml reduced-fat sharp cheddar cheese, grated

• White Sauce

• 22.18 ml butter
• 22.18 ml flour
• 354.36 g can 2% evaporated milk
• 4.92 ml salt

• Cheddar Crust

• 354.88 ml all-purpose flour
• 177.44 ml reduced-fat sharp cheddar cheese, grated
• 2.46 ml salt
• 118.29 ml shortening
• 44.37-88.74 ml ice cold water

directions

1. Make the crust: Combine the flour, cheese and salt in a bowl or in food processor with a pastry blade.
2. Cut in the shortening with a pastry cutter, 2 knives, or pulse in food processor til mix is crumbly.
3. Mix in the water a tablespoon at a time until the dough begins to stick together, or gathers in a ball in your food processor.
4. Pat into a 4 inch disc, wrap with plastic wrap and place in fridge for about 30 minutes.
5. Make the white sauce: Melt the butter over medium heat and whisk in flour. Let it sit for 1 min, then whisk in evaporated milk, then salt. Bring to a gentle boil until thickened, stirring constantly. Remove from heat.
6. Make the Pie Filling: melt butter over medium and saute the onion and garlic until the onion starts to get tender (about 3 minutes).
7. Add the carrots and celery and saute for another 3 minutes.
8. Whisk in the broth, white sauce and dijon. Boil over medium, stirring constantly until sauce is combined and thick. (About 3 minutes again).
9. Remove from heat. Add the chicken and the cheddar, stirring til the cheese melts.
10. Pour into pie dish or mini-pie dishes.
11. Preheat the oven to 425.
12. Grab your dough and roll out to size on a lightly floured surface, (giving it a few smacks with the rolling pin to make it easier to work with, if required).
13. Place your crust over the pie(s), and cut a "X" in the center of each with a sharp knife, careful not to pull the crust from its position.
14. Bake 40-45 minutes on a foil-lined sheet, (cause things might get a little messy), til crust is a deep golden brown.