Old Fashioned Chicken Pot Pie |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe uses leftover chicken. It is good enough to serve as a special company dinner. Ingredients:
1/3 cup butter or 1/3 cup margarine |
1/3 cup all-purpose flour |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups water |
2/3 cup milk |
2 teaspoons chicken bouillon granules |
2 cups cubed cooked chicken |
1 cup frozen mixed vegetables |
pastry dough |
1 2/3 cups all-purpose flour |
2 teaspoons celery seeds |
1 (8 ounce) package cream cheese, cubed |
1/3 cup cold butter |
Directions:
1. In a saucepan, melt butter.
2. Stir in flour, garlic, salt and pepper until blended.
3. Gradually stir in water, milk and bouillon.
4. Bring to a boil; boil and stir for 2 minutes.
5. Remove from the heat.
6. Stir in chicken and vegetables; set aside.
7. For the pastry, combine flour and celery seed in a bowl.
8. Cut in cream cheese and butter until crumbly.
9. Work mixture by hand until dough forms a ball.
10. On a lightly floured surface, roll two thirds of dough into 12 inch square.
11. Transfer to an 8-inch square baking dish.
12. Pour filling into crust.
13. Roll remaining dough into a 9-inch square; place over filling.
14. Trim, seal and flute edges.
15. Cut slits in pastry.
16. Bake at 425°F for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
17. Yield: 6 servings.
18. Country Woman.
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