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
Contest Winning Recipe

Old-Fashioned Chicken Potpie

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

PREP

30 min.

COOK

30 min.

TOTAL

60 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.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008