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The Cook Stove / Main Dish
Old Fashioned Chicken Potpie
1/3 cup butter
1/3 cup all purpose-flour
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
1½ 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 all-purpose flour
2 teaspoons celery seed
1 package (8 oz.) cream cheese, cubed
1/3 cup cold butter
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In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
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.
On a lightly floured surface, roll 2/3 of dough into a 12 inch square. Transfer to an 8 inch baking dish. Pour filling into crust. Roll remaining dough into a 9 inch square; place over filling. Trim seal and flute edges. Cut slits in pastry. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly.
Serves 6
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