Cheddary Chicken Pot Pie

Ingredients

• Crust:
• 1 1/2 cups (375 mL) Five Roses® All Purpose Flour All Purpose Bleached White Flour
• 3/4 cup (175 mL) sharp cheddar cheese, grated
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) All-Vegetable Shortening, cold
• 3-6 tbsp (45-90 mL) ice cold water, divided
• Filling:
• 1/4 cup (50 mL) butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 1/2 cups (375 mL) baby carrots, sliced in half lengthwise
• 3 tbsp (45 mL) Five Roses® All Purpose Flour
• 2 cups (500 mL) prepared chicken broth
• 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
• 1 tbsp (15 mL) grainy Dijon mustard
• 1 rotisserie chicken, about 2 1/2 lb (1.1 kg) meat removed and shredded, about 3 cups (750 mL)
• 1 cup (250 mL) sharp cheddar cheese, grated