Chicken Pot Pies

If you've been visiting here for quite some time, you might remember how I like to double up on the chickens on Sundays. I usually slow-roast two big whole chickens on Sunday afternoons. It's my chicken day. We eat one of the chickens for our Sunday dinner, and I save the other chicken to make a new meal out of. There are countless recipes to use with leftover chicken. Because I have to work at both jobs most Mondays and am not home for dinner, this makes me feel great to know that the guys have a great, home-cooked meal ready for the oven on Monday night. This next recipe is awesome for this. I can make these up way ahead and either freeze them, or save them for individual servings for Rich's lunches or a quick weeknight dinner anytime.

For my Sunday dinner, I made mashed potatoes with the chicken. The next day we eat these, steaming-hot, over the top of the leftover mashed potatoes. A whole new meal, with all the work done the day before:

Chicken Potpies:
*recipe adapted from Taste of Home
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)

**NOTE: If I'm not serving these over mashed potatoes, I 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:

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. 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 wonderful meal!

What's for dinner tonight at your house?