Chicken Pot Pie - cooking recipe

Ingredients

PASTRY
3/4 - 1 1/2 cup butter or 3/4-1 1/2 cup margarine
2 1/4 cups flour
1 pinch salt
5 -6 tablespoons cold water
FILLING
1/2 - 1 cup butter
1 cup chopped onion
2 chicken bouillon cubes
1/2 teaspoon salt
3 cups milk
1/2 teaspoon pepper
1 (10 ounce) package frozen vegetables
1 1/2 cups chopped celery
1/4 cup flour
1 teaspoon thyme leaves
2 cups cubed or shredded cooked chicken or 2 cups turkey

Preparation

PASTRY:
Crumble salt, flour, and butter.
Add water one tablespoon at a time.
Stir lightly until dough clings in a ball.
This should be enough for 2 pie shells.
or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
FILLING:
Saute celery, onions and butter together.
Add flour to make a paste.
Add milk and bouillon cubes.
Cook until thickened.
Add vegetables and meat.
If using pie shells, fill pie shells, and cover with remaining dough and bake at 375\u00b0F for 20-25 minutes.
If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
Bake at 375\u00b0F for 20-25 minutes.
Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
-- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.