It is a rainy afternoon here and comfort food is in order. I recently saw on my cousin/friend Emily's blog a recipe for Chicken Pot Pie. I have a favorite recipe of my own that I decided to throw together for supper tonight. I hope you will like it. Marie Callendar has nothing on this one! However, if I were to spend money to buy a frozen pot pie her's are certainly the best.
Old Fashioned Chicken Pot Pie
Filling:
1/3 cup Butter
1/3 cup Flour
1 Garlic Clove, minced
1/2 tsp. Salt
1/2 tsp. Pepper
1 & 1/2 cups Water
2/3 cups Milk
2 tsp. Chicken Bouillon Cubes
2 cups Cooked Chicken, cubed
1 cup Frozen Mixed Vegetables
Pastry:
1 & 2/3 cup Flour
2 tsp. Celery Seed
1 package Cream Cheese, cubed
1/2 cup cold Butter
In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to boil and stir for 2 min. Remove from heat. Stir in chicken and veggies and set aside.
Combine flour and celery seed, cut in butter and cream cheese until crumbly. Work mixture by hand into a ball. On a lightly floured surface roll 3/4 of dough into a 12 in. square and put into 8 in. square pan. Pour filling into crust. Roll remaining dough into a 9 in. square and place over filling. (I have also made this round in a 9" pie plate with no trouble.) Trim, seal and flute edges as desired. Cut slits into pastry.
Bake at 450 degrees for 30-35 minutes or until brown and filling is bubbly.
(I have also made a double batch and thrown one in the freezer though I do prefer to cook it first as it goes faster later and the crust keeps it's flakiness better too!)
Note for nutrition - try not to think about it. It really is all about the taste when you make this one!
Want to see Emily's recipe check it out at Little Home.
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