Chicken Pot Pie with Cheddar Pastry Recipe | Dierbergs Markets

Ingredients

• 1½ cups Dierbergs flour
• ¾ cup Dierbergs shredded sharp cheddar cheese
• ½ teaspoon salt
• ½ cup solid vegetable shortening, cut into cubes and chilled
• 4 to 5 tablespoons cold water
• ¼ cup Dierbergs butter
• 1 cup chopped carrot
• 1 cup sliced celery
• 1 cup chopped onion
• 1 cup sliced baby bella mushrooms
• 1 cup peeled and diced red or Yukon Gold potato
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 2 cups half-and-half (divided)
• ½ cup Dierbergs flour
• 2 tablespoons dry sherry
• ½ teaspoon dried thyme
• ½ teaspoon dried tarragon
• Freshly ground black pepper
• 4 cups diced cooked chicken
• 1 cup Dierbergs frozen peas, thawed