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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Bandt Family


⅓ C. Butter or Margarine
⅓ C. Flour
tsp. Salt
tsp. Pepper
1 Garlic Clove, minced
1 C. Water
⅔ tsp. Milk
2 tsp. Chicken Bouillon
2 C. Cooked Chicken, cubed or shredded
1 C. Frozen Mixed Veggies

1⅔ C. Flour
2 tsp. Celery Seed
8 oz Cream Cheese
⅓ C Butter or Margarine

Filling: Melt Butter. Stir in flour, garlic, salt, pepper. Gradually stir in water, milk, bouillon. Bring to boil; boil & stir for 2 minutes. Remove from heat. Stir in cooked chicken and frozen mixed veggies

Pastry: Combine flour and celery seed. Cut in cream cheese and butter until crumbly. Work with hands until it forms a ball. Roll ⅔ dough into 12" square. Transfer to 8" square baking dish. Pour filling into crust. Roll ⅓ dough into 9" square. Place over filling. Trim, seal, flute edge. Cut slits to vent. Cook at 425 for 30-35 minutes or until brown and bubbly


Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 Mins




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