1FIRST MAKE PAT'S CHEESE CRUST
1 1/4 c all purpose flour
1/2 c frozen butter cubes
1/2 tsp granulated sugar
3-4 Tbsp ice water
3 oz sharp shredded cheddar cheese
Place frozen butter cubes into a food processor. Pulse until butter breaks into smaller pieces, do not mush. Pour cheese, flour and sugar on top of the butter. Process until mixture turns into a coarse, crumb texture. Add ice water 1 Tablespoon at a time while the processor is running until the dough becomes slightly clumpy. Press together dough,if still crumbly add a little more water.
Place contents on a clean surface and press together into a round disk . Wrap disk in plastic wrap and chill for 45 minutes.
Remove and let rest for 15 minutes.
Roll out to 1/4- inch thickness. Fit in place in a 9-inch pie plate. Flute edges.
If using as a baked crust; poke holes all over the bottom about 40 holes with a fork; bake for 15-20 minutes at 350^ until golden brown.
2IN A SMALL POT COOK CHICKEN IN BROTH .... UNTIL NO LONGER PINK.
3IN A LARGE BOWL COMBINE COOKED CHICKEN, MIXED VEGGIES, SAUTEED ONIONS, COOKED POTATO CUBES, CREAM OF MUSHROOM SOUP N S&P. (SOUP HAS SALT SO EASY DOES IT)!
4POUR INTO PREPARED CHEESE CRUST (DO NOT PREBAKE CRUST - I MADE LATTICE TOP WITH LEFT OVER DOUGH THAT I ROLLED PRETTY THIN N THEN BRUSHED WITH BEATEN EGG.) BAKE FOR 35 MIN AT 350.....ENJOY!