She is a bit on the shaggy side right now. She needs to be groomed.
... Yesterday I made a homemade Chicken Pot Pie. I made a Cream Cheese Crust for it. I don't think I like that crust. It was a little too heavy. I think we prefer the lighter crust.
Individual Chicken Pot Pies or Pie
1-2/3 c. flour
1- 8 oz. cream cheese,cold
1/3 c. butter, cold
1/4 t. salt
Filling:1 whole chicken, pulled from bone and chunked
1/3 cup -
1/3 cup - flour
2 t. minced garlic
1/2 t. salt & dash of pepper
1-1/2 cup - warm water
2/3 cup- milk
3 chicken bouillon cubes
1 cup- frozen mixed veggies
3 - individual sized tin pie bowlsFor crust combine the flour, cream cheese, and butter 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 3 servings out of this recipe. roll out 6 squares for 3 bottom crust & 3 top crusts. Or you will get 1 large pot pie like mine.
Meanwhile, in a saucepan, melt the butter. Stir in flour, garlic, & spices till blended.
Slowly stir in warm water, bouillon cubes, & milk. Slowly bring to soft boil & stir constantly for 2 MIN. or til thickened.
Remove from heat & add the frozen vegetables (peas, carrots, celery, & the chicken.
Fill the shells: Put the tops of the crusts over this & 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. OR If making 1 large pot pie bake about 30-40 MIN. Watch it carefully so it doesn't get to brown on top.
I got the recipe on the blog called " Mommy's Kitchen."