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Old-Fashioned Chicken Potpie

Total Time

Prep: 30 min. Bake: 30 min.

Makes

6 servings

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
Old-Fashioned Chicken Potpie Recipe photo by Taste of Home

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 2% 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

  1. Preheat oven to 425°. In a saucepan, melt butter over medium heat. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.
  2. For pastry, in a large bowl, combine flour and celery seed. 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.
  3. Bake until crust is golden brown and filling is bubbly, 30-35 minutes.

Nutrition Facts

1 serving: 592 calories, 38g fat (22g saturated fat), 136mg cholesterol, 823mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 22g protein.

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