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Old Fashioned Chicken Pot Pie Recipe

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This recipe for Old Fashioned Chicken Pot Pie, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erik and Joan vonNiessen
Added: Sunday, June 7, 2009



1 2/3 cups flour
2 tsp celery seed
1 pkg (8oz) cream cheese
1/3 cup cold butter


1/3 cup butter
1/3 cup flour
1 garlic clove minced
pinch pepper
1 cups water
1/3 cup milk
2 tsp chicken bouillon powder
2 cups cubed, cooked chicken
1 cup frozen mixed vegetables

Filling: 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 heat. Stir in chicken and vegetables. Set aside. Pastry: Combine flour and celery seed in a bowl. Cut in cream cheese and butter till crumbly. Work mixture by hand till dough forms a ball. On a lightly floured surface, roll 2/3 of dough into the shape of your pan (either 12 inch square or round pie plate). Transfer to your baking dish. Pour filling into crust. Roll remaining dough into a square or circle depending on your pan shape. 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. Serve with a side salad.




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