CHEF CHERISE IS IN THE HOUSE, COOKING UP A COMFORTING CHICKEN POT PIE!!!

It's Friday, and you know what that means...Chef Cherise is in the studio, and today, she is cooking up a comforting chicken pot pie!!! If you would like to join us and cook, 319-527-6099 is the number..

Chicken Pot Pie Servings: 8 Calories: 415 Ingredients: 2 cups diced peeled potatoes 1-3/4 cups sliced carrots 1 cup butter, cubed 2/3 cup chopped onion 1 cup all-purpose flour 1-3/4 teaspoons salt 1 teaspoon dried thyme 3/4 teaspoon pepper 3 cups chicken broth 1-1/2 cups milk 4 cups cubed cooked chicken 1 cup peas 1 cup corn Dough Ingredients: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening ¼ pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Directions: Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.