Chicken Pot Pie – Momma F’s
Ingredients
Units
Scale
Filling
- 1/3 cup butter
- 1/3 cup flour
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups water
- 2/3 cup milk
- 2 tsp chicken broth granules
- 2 cups cooked, cubed chicken
- 1 cup frozen mixed veggies
Pastry
- 1 2/3 cups flour
- 2 tsp celery seed
- 8 oz cubed cream cheese
- 1/3 cup cold butter
Instructions
Filling
- In saucepan, melt butter. Stir in flour, garlic, salt and pepper til blended.
- Gradually add water, milk & chicken bouillon while heating to a boil.
- Boil & stir 2 minutes.
- Remove from heat. Stir in chicken & vegetables.
Pastry
- Combine flour & celery seed.
- Cut in butter & cream cheese til crumbly.
- Work with hands and form a ball. Roll 2/3 of dough into a 12″ square. Put in 8″ square pan.
- Pour in filling. Top with remaining crust
- Trim & seal. Cut slits in top
- Bake 30-35 minutes at 425° F / 218° C