Recipes
Chicken Pot Pie with Cheese Sauce
Description: This recipe is displayed on the back of our new Tillamook 16 oz. Shredded Medium Cheddar Cheese package.

Instructions:
Preheat oven to 350˚F.

Melt butter in 3 quart saucepan over medium. Stir in sage, thyme and garlic. Cook 1 minute. Whisk in flour and stir continuously for 5 minutes. Add chicken broth; cook until thickened. Gently stir in remaining ingredients and cook until cheese has melted.

Pour filling into 9” deep dish pie plate. Cover filling with dough and crimp edges. Cut several vents in the top. Place on baking sheet. Bake 35-40 minutes until crust is golden brown and filling is bubbling.

Serves 4-6

Ingredients:
1 unbaked prepared pie crust
2 tbsp. Tillamook® Butter
1/4 tsp. dried sage
1/2 tsp. dried thyme
1 tsp. minced garlic
2 tbsp. flour
1 ¾ cups chicken broth
2 ½ cups cubed cooked chicken breast
1 cup frozen peas and carrots, thawed and drained
1/2 cup frozen pearl onions, thawed and drained
1/2 cup cubed cooked potato
1/4 tsp. each salt and pepper
1 ½ cups (6 oz.) Tillamook® Shredded Medium Cheddar Cheese