First, preheat the oven to 425 degrees. Put a chicken breast in a pot to boil. Then, add 1/3 cup butter to a medium saucepan to melt.
While the butter is melting, mince a clove of garlic.
When butter is melted, add minced garlic, 1/3 cup of flour, and salt & pepper to taste. Stir.
Immediately after ingredients are combined, add 1 1/2 cups water, 2/3 cup milk, & 2 chicken bouillon cubes. Stir. Bring to a boil. Once mixture is boiling, stir constantly for 2 minutes. After 2 minutes, mixture should be thick & creamy.
Remove chicken from pot & let cool. While it is cooling, add 1 2/3 cup flour & 2 tsp celery seed to a medium sized bowl. Cut in 1 package of cream cheese & 1/3 cup cold butter to a medium sized bowl.
Using a pastry cutter, or a fork, cut cold dairy into the flour. Once it is smooth, use your hands to form into dough.
Split ball of dough into thirds. On a floured surface, roll 2/3 of the dough into a 12-inch square.
Place dough inside of an 8-inch square baking dish. Make sure that the edges come to the top of the dish.
Go back to your chicken mixture on the stove. Shred the chicken. Add the shredded chicken breast & 1 cup of frozen mixed vegetables to your chicken mixture.
Stir. Pour mixture into your baking dish.
Take the 1/3 of the dough that you have left & roll it into a 9-inch square. Place over filling. Trim, flute & seal edges.
Bake for 25-30 minutes.
My Mama’s Chicken Pot Pie
1/3 cup butter
1/3 cup flour
1 garlic clove, minced
Salt & Pepper to taste
1 1/2 cups water
2/3 cup milk
2 chicken bouillon cubes
2 cups cubed, cooked chicken
1 cup mixed vegetables (frozen)
1 2/3 cup flour
2 tsp celery seed
1 pkg. cream cheese
1/3 cup cold butter
Preheat oven to 425 degrees. Melt butter in a saucepan. Stir in flour, garlic, salt & pepper. Stir in water, milk & bouillon cubes. Bring to a boil. Boil & stir for 2 minutes. Remove from heat. Stir in chicken & veggies. Set aside.
Combine flour & celery seed. Cut in cream cheese & butter until crumbly. Knead by hand until dough begins to form. On a floured surface, roll 2/3 dough into a 12-inch square. Transfer to an 8 inch square baking dish. Pour filling into crust. Roll remaining dough into a 9-inch square. Place over filling. Trim, seal & flute edges. Place on top of filling. Cut slits. Bake for 30-35 minutes.