Old-Fashioned Chicken Potpie 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Old-Fashioned Chicken Potpie cont. 1 package (8 ounces) cream cheese, cubed 1/3 cup cold butter 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Old-Fashioned Chicken Potpie 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 11, 2008 Copyright Reiman Media Group, Inc © 2008