Cooking with ChristyB

Chicken Pot Pies are not something we typically eat in our household because we (read “I”) tend to feel vegetables deserve their own spot on the plate and the chicken deserves a separate spot where the two don’t touch. And pie, pies are meant to be sweet and rich with lots of sugar, not filled with vegetables. I don’t know what got into me when I decided to fix this recipe.

I will tell you all four of us at the pies. However, we came to a consensus that next time I make this recipe, I’ll leave the vegetables out all together. We’ll make a pact to eat twice the amount of veggies for lunch the next day to make up for it.

Chicken Pot Pies
*Recipe from SundayBaker.com

Shell crust:
1 2/3 cups flour
2 teaspoons celery seed
(1) 8 ounce cream cheese, cold
1/3 cup butter, cold
1/4 teaspoon salt

Filling:
1 whole chicken, pulled from bone and chunked up (*I used cooked chicken breasts)
1/3 cup butter
1/3 cup flour
2 teaspoon 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 (*I just used frozen peas)
tin bowls with covers (disposable from the store for individual servings)

**NOTE: If you’re not serving these over mashed potatoes, you can add cooked, chunked potatoes

For the crust shell: combine the flour, cream cheese, and butter, and celery seed 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. Or, use your handy dough attachment on your stand mixer to combine the 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.

This is why I don’t cook well, I missed the “overlapped” part and cut out exact circles. Oh well.

Meanwhile, in a 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 (peas, carrots, celery, whichever you prefer.) Fill the 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. Or, cover and refrigerate to pop in the oven whenever you need a quick meal.