The addition of cheese & tarragon add a delicious twist to this pot pie.
1 refrigerated pie crust
1 1/2 Cup(s) chicken broth
2 Cup(s) peeled baking potato
1 Cup(s) sliced carrot
1/2 Cup chopped celery
1/2 Cup chopped onion
1/4 Cup flour
1 1/2 Cup milk
2 Cup shredded cheddar cheese
4 Cup diced, cooked chicken breast
1 1/4 Teaspoon(s) poultry seasoning
salt and black pepper
2 Pinch tarragon, dried
Heat broth in a stock pot. Add veggies and simmer for fifteen minutes. Blend flour with milk and stir into broth. Stir over medium heat until thick. Add cheese, chicken, and seasonings. Add more seasonings if desired. Spoon into casserole dish. Place crust over top, slit, and bake at 425 degrees for 40 minutes or until golden brown.
From the kitchen of Emily Kleiber