OLD-FASHIONED CHICKEN POTPIE

Old-Fashioned Chicken Potpie image

Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 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 ounces) cream cheese, cubed
1/3 cup cold butter

Steps:

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 two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 591 calories, Fat 38g fat (22g saturated fat), Cholesterol 141mg cholesterol, Sodium 860mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.