Chicken Pot Pie
Recipe type: main dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups water
  • ⅔ cup milk
  • 2 teaspoons chicken bouillon granules
  • 2 cups cubed cooked chicken
  • 1 cup frozen, mixed vegetables
  • Pastry: 1⅔ cup all-purpose flour, 2 teaspoons celery seed, 1 package (8 ounces) cream cheese, cubed, ⅓ cup butter
  1. In a saucepan, melt butter.
  2. Stir in flour, garlic, salt and pepper until blended.
  3. Gradually stir in water, milk, and bouillon.
  4. Bring to a boil; boil and stir for 2 minutes, or just simmer until it thickens.
  5. Remove from heat.
  6. Stir in chicken and vegetables; set aside.
  7. Pastry Directions: Combine flour and celery seed in a bowl.
  8. Cut in cream cheese and butter until crumbly.
  9. Work mixture by hand until dough forms a ball.
  10. On a lightly floured surface, roll two-thirds dough into a 12-in. square.
  11. Transfer to an 8-in. square baking dish.
  12. Pour filling into crust.
  13. Roll out remaining dough and place on top.
  14. Flute edges and put slits in the top crust.
  15. Bake at 425 for 30-35 minutes until the crust is golden brown and the filling is bubbly.
Recipe by My Windowsill at