Filling:
6 T butter
1/2 C flour
1/2 C chopped onion
2 C chicken stock
1/4 C white cooking wine
1 1/2 C half and half ( or milk)
1/2 t ech of slat and pepper
1 10oz package frozen pea/carrot mix
3/4 C canned corn, drained
2 C generous cups cooked diced chicken
In medium pot, melt butter, add onion and saute until tender. Mix in flour until smooth. Whisk in the stock and white cooking wine until smooth and thick. Add the remaining ingredients and warm through.
Crust:
2 C flour
1 t salt
2/3 C plus 2 t shortening
4-5 T cold water
1 C sharp cheddar cheese
3 T parmesean cheese
1/4 t paprika
Mix all ingredients together. Split into 2 balls. One for top and one for bottom. Take top crust and roll-out. Sprinkle sharp cheddar cheese, grated parmesean cheese and paprika over top. Roll into crust. Place bottom crust in pan, put filling in pan and top with cheddar cheese crust. Cook at 400 for 30 minutes or until golden brown and bubbly. Enjoy!
