Old Fashioned Chicken Pot Pie

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Makes 6 servings

If you do not have cooked chicken on hand, simply throw a couple chicken breasts into
boiling water and let them cook for 10-15 minutes. Let them cool slightly, chop and you're set to go!

1/3 cup butter or margarine
1/3 cup flour
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/21 cups water
2/3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables

PASTRY:
1 2/3 cups flour
2 teaspoons celery seeds
1 8-ounce package cream cheese cubed
1/3 cup cold butter or margarine

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

Find more great family recipes and meal planning assistance at Dine Without Whine

Old Fashioned Chicken Pot Pie