My Mama’s Chicken Pot Pie

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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.

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While the butter is melting, mince a clove of garlic.

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When butter is melted, add minced garlic, 1/3 cup of flour, and salt & pepper to taste. Stir.

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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.

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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.

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Using a pastry cutter, or a fork, cut cold dairy into the flour. Once it is smooth, use your hands to form into dough.

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Split ball of dough into thirds. On a floured surface, roll 2/3 of the dough into a 12-inch square.

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Place dough inside of an 8-inch square baking dish. Make sure that the edges come to the top of the dish.

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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.

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Stir. Pour mixture into your baking dish.

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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.

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Bake for 25-30 minutes.

My Mama’s Chicken Pot Pie

For Filling: 

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)

For Pastry: 

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. 

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