Chicken Pot Pie
- Reviews 1
Ready In: 45 mins
Serves: 6
Ingredients
- 1⁄3 cup butter
- 1⁄3 cup flour
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups water
- 2⁄3 cup milk
- 1⁄3 cup cold butter
- 2 teaspoons chicken bouillon granules
- 2 cups cubed cooked chicken
- 1 cup frozen mixed vegetables
PASTRY
- 1 2⁄3 cups flour
- 8 ounces cream cheese, cubed
- 2 teaspoons celery seeds
- 1⁄3 cup cold butter
Directions
- In pan, melt butter, stir in flour, garlic, salt and salt and pepper.till blended.
- gradually stir in water, milk, bouillon.bring to a boil.
- boil and stir for 2 minutes.
- Remove from heat, stir in chicken and vegetables.set aside.
- to prepare PASTRY:
- Combine flour, celery seed in bowl. Cut in cream cheese and butter till crumbly.
- work mixture by hand till dough forms a ball.
- On floured surface roll out 2/3 of the dough into 12" squares.
- transfer to 8" baking dish.
- Pour filling into crust.
- Roll remaining dough into 9" square.
- Place over filling.trim and flute edges.
- Bake at 425* for 30-35 minutes.
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