It would have to be Mommy’s Kitchen’s “Chicken Pot Pie”. Trust me I have tried many chicken pot pie recipes over the years and I hit the jackpot when I found this one on pinterest. I’ve not yet tried the recipe for her crust., someday….. but for right now the Pillsbury pie crusts do just fine. I think next week I may try to use some leftover turkey in place of chicken. It’s not like it would be frowned upon in this house having Pot Pie twice in a matter of a week or so.
Chicken Pot Pie With Cream Cheese Pie Crust
From: Mommy’s Kitchen
1-2/3 cups all-purpose flour
2 teaspoons celery seed, optional
1- 8 oz. package cream cheese, cold
1/3 cup butter, cold
1/4 teaspoon salt
1 whole chicken, pulled from bone and cut into pieces
1/3 – cup butter
1/3 – cup all-purpose flour
2 – teaspoons minced garlic
1/2 – teaspoon salt
dash of pepper
1-1/2 cup warm water
2/3 – cup milk
3 – chicken bouillon cubes
1 – cup frozen mixed veggies
3 – individual sized tin pie bowls
For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough:
On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe.
Roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine.
To make the filling in a large saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables and the chicken. Fill the pie shells, put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown.
Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn’t get to brown on top. If it browns too quickly cover it with foil sprayed with non stick spray.
A big thank to Mommy’s Kitchen from this Mommy’s kitchen. The search for the perfect pot pie is officially over.