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Old Fashioned Chicken Pot Pie

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“This recipe uses leftover chicken. It is good enough to serve as a special company dinner.”

Ingredients Nutrition


  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.
  5. Remove from the heat.
  6. Stir in chicken and vegetables; set aside.
  7. For the pastry, 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 of dough into 12 inch square.
  11. Transfer to an 8-inch square baking dish.
  12. Pour filling into crust.
  13. Roll remaining dough into a 9-inch square; place over filling.
  14. Trim, seal and flute edges.
  15. Cut slits in pastry.
  16. Bake at 425°F for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
  17. Yield: 6 servings.
  18. Country Woman.

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