1/06/2014 Old-Fashioned Chicken Potpie

Old- Fashioned Chicken Potpie

Recipe Courtesy of George Mohr

1/3 cup butter or margarine
1/3 cup all-purpose flour
1 garlic clove, minced
Onion, chopped
½ tsp. salt
¼ tsp. pepper
1 ½ cups water or broth
2/3 cup milk
2 tsp. chicken bouillon granules
2 cups cubed cooked chicken or turkey
1 cup frozen mixed vegetables


1 2/3 cups all-purpose flour
2 tsp. celery seed or celery salt to taste
1 pkg. (8 oz.) cream cheese, cubed
1/3 cup cold butter or margarine

Cook vegetables for about 3 minutes.
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 or celery salt in a bowl.
Cut in cream cheese and butter until crumbly. Work mixture until it forms a ball.
(You can use a food processor.)

On a lightly floured surface, roll 2/3 of dough into a big enough area to
cover the bottom of your pan.
Transfer the dough to a pan. (George uses an 8 inch round cake pan.)
Pour filling into crust.
Roll remaining dough into a big enough area to cover the pan and
place over the 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.