Old Fashioned Chicken Pot Pie

This recipe uses leftover chicken. It is good enough to serve as a special company dinner.

• Ready In: 55 mins
• Serves: 6

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.