Day 21: A Recipe

*Side note- I can never remember how to spell recipe. I can never decide if it has 1 e, or 2.

Chicken Pot Pie
Ingredients:


1/3 Cup butter

1/3 Cup flour

1 Garlic clove, unminced. (I just use garlic powder)

1/2 Tsp. Salt

1/4 Tsp. Pepper

1-1/2 Cup Water

2/3 Cup Milk

2 Tsp. Chicken Bouillon granules

2. Cups cooked chicken

1 cup frozen veggies or whatever you like- i usually do i cup of peas and then 1 cup of corn. but that's just me.


pastry:

1-2/3 cups flour

2 tsp celery seed ( i never use this)

1 8oz package of cream cheese (i found that the whipped kind works best, and is easiest to manage.)

1/3 cup cold butter
In a saucepan melt the butter and then stir in the flour, garlic, salt and pepper till blended. Gradually stir in the water, milk and bouillon. Bring to a boil;cook and stir for 2 min or until thickened. Remove from heat. Stir in the cooked chicken and veggies and set aside.
For the pastry: combine flour and celery seed in a bowl. cut in cream cheese and butter until crumbly. work mixture by hand until dough forms a ball. on a lightly floured surface, roll 2/3 of dough into a 12 in square. transfer to and 8 in square baking dish. pour filling into crust. roll remaining dough into 9 in square;place over filling. trim, seal and flute edges. cut slits into the pastry.
bake @ 425 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly.
makes 6 servings!