Old-Fashioned Chicken Potpie Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 591
  • Fat:
  • 38 g
  • Saturated Fat:
  • 22 g
  • Cholesterol:
  • 141 mg
  • Sodium:
  • 860 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 3 g
  • Protein:
  • 23 g


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Old-Fashioned Chicken Potpie

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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

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 30 min.

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

Directions:

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. Yield: 6 servings.


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