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Wednesday, August 5, 2009

Chicken Pot Pie or Pies

Shell crust:
1-2/3 c. flour
2 t. celery seed (optional)
1- 8 oz. cream cheese, cold
1/3 c. butter, cold
1/4 t. salt

1 whole chicken, pulled from bone and chunked
(You may not need the whole chicken, just use as much of the chicken as you want)
1/3 cup - real butter
1/3 cup - flour
2 t. minced garlic
1/2 t. salt
dash of pepper
1-1/2 cup - warm water
2/3 cup- milk
3 chicken bouillon cubes
1 cup- frozen mixed veggies
3 - individual sized tin pie bowls
(Found @ Kroger, Could not find them at Walmart)

For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough: On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe. roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine.

Ok lets makde the filling for our pies or pie. In a saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables (peas, carrots, celery, whichever you prefer!) and the chicken. Fill the shells: Put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown. Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn't get to brown on top.

**NOTE: If not serving these over mashed potatoes, add cooked cubed potatoes to the filling. (about 1 cup)

*If freezing, wrap the uncooked pot pies with foil and then place in freezer bags. To bake just remove from the freezer thaw a bit and bake. Or to save cooked individual pot pies let cool and cover with each individual cover the tins came with. Store in the refrigerator and then just pop them in the oven to warm up for a quick meal.

1 comment:

carrie said...

i made this today with left over frozen turkey and a pillsbury ready made pie crust. I made one big pie. It took about 45 minutes to fully bake. The pot pie was delicous. Thanks