Usually I use the Southern Living Recipe for this dish, but a friend of mine gave me this recipe that calls for cream cheese in the crust. That one ingredient really changes the flavor, but in a good way. It adds a little zing to the crust. But if you do not like the flavor of cream cheese, you might want to stick to the Southern Living Recipe.
Amy's Old-Fashioned Chicken Pot Pie
Crust:
8 oz. cream cheese, softened
2 1/4 c. flour
3/4 c. butter, softened
1. Mix the ingredients in a bowl until a smooth dough develops. Knead a few times. Separate the dough into two balls (one using 3/4 of the dough, and one using 1/4 of the dough). Roll the larger ball into a rectangle (or shape that will fit down sides and bottom of 8x8 sized casserole dish). Set the small ball of dough aside until filling is made.
Filling:
3 Tbsp. butter
1/4 c. flour
2 c. chicken stock (preferably from cooking off a chicken) or 2 c. water seasoned with 3 Tbsp. chicken bouillon
2 c. frozen mixed vegetables, thawed
2 c. cooked chicken, cut into bite-sized pieces
salt and pepper to taste
parsley to taste
1. Melt butter in large pot over medium heat. Add flour, stirring with a whisk until completely combined. Continue stirring a few minutes. Add chicken stock slowly, whisking to combine the butter/flour into the stock. Add the veggies and cook until tender. The stock will be thickened. Do not cook at too high of a temperature, or you will scorch your filling!!
2. Pour filling into prepared bottom crust. Roll out the remaining dough ball into an 8x8 square. Fit the dough on top of the filling, pinch crust closed around top of casserole to seal. Prick holes in top of crust to vent air while baking. Bake at 350 degrees for 45 min.
5-6 servings
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