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Chicken Potpies




Source of Recipe


come and peek






List of Ingredients



• Shell crust:
  
• 1-2/3 c. flour
  
• 2 t. celery seed
  
• 1- 8 oz. cream cheese, cold
  
• 1/3 c. butter, cold
  
• 1/4 t. salt
  
• Filling:
  
• 1 whole chicken, pulled from bone and chunked up
  
• 1/3 c. butter
  
• 1/3 c. flour
  
• 2 t. minced garlic
  
• 1/2 t. salt
  
• dash of pepper
  
• 1-1/2 c. warm water
  
• 2/3 c. milk
  
• 3 chicken bouillon cubes
  
• 1 c. frozen mixed veggies
  
• tin bowls with covers (disposable from the store for individual servings)
  






Instructions



1. For the crust shell: combine the flour, cream cheese, and butter, and celery seed in a bowl.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
   
6. 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 wonderful meal!