Old Fashioned Chicken Pot Pie

Contributed By: Parker


1/3 cup butter
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 2% milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter


1. Preheat oven to 425°. In a saucepan, melt butter over medium heat. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
2. For pastry, in a large bowl, combine flour and celery seed. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Bake until crust is golden brown and filling is bubbly, 30 to 35 minutes.

Helpful Hints:

Five Star Recipe
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
Nutrition Facts
1 serving: 592 calories, 38g fat (22g saturated fat), 136mg cholesterol, 823mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 22g protein.

Return To List Of Recipe Titles