1/3 c. butter
1/3 c. flour
2 garlic cloves, minced
¼ t. pepper
½ t. salt
2/3 c. milk
1 ½ c. water
2 t. chicken bouillon granules
2-3 chicken breasts, cooked and chopped
2-3 c. frozen veggies (2/3 a bag of birds eye classic blend works great)
Melt butter in large sauce pan, add garlic, salt and pepper.
Let cook for a few minutes. Add flour and cook for another couple min.
Slowly whisk in milk, water and bouillon.
Bring to a boil and boil for 2 minutes stirring constantly.
Remove from heat, stir in veggies and chicken.
Sprinkle pie crust top and bottom with celery seed – bake in a 425 degree oven for 45-50 minutes until golden brown.
Lady and Sons Crust – Paula Dean
4 sheets frozen puff pastry
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long.
On a large cookie sheet, weave strips into a lattice large enough to cover pot pie. Brush beaten egg onto each lattice square.
Set oven to 350 and bake until dough rises and is a rich golden brown.
Place on baked pie and decorate with extra puff pastry.
You can make individual small pies to make it a little fancier and fun.
This is absolutely delicious.