I found out about this recipe about a year ago. The ladies in our church get together every quarter and make several meals at once that can be frozen. When someone has a baby, gets sick or needs a meal we have they are given a "freezer meal" -a meal that they can put in their freezer or heat up for dinner that night. I like the convenience of this idea--and it is so easy to make 9-10 meals in a few hours with lots of hands helping out.
This particular recipe is simple yet so delicious. The crust is divine--flaky from the butter and rich from the cream cheese.
Throw it in the oven and get ready for some yummy dinner.
Chicken Pot Pie
1 C Butter
8 oz Package Cream Cheese
4 1/2 C Flour
1/2 tsp Salt
4 Tbsp water
1 Egg Yolk
3 C Cooked chicken (canned is fine, but the best stuff is the rotisserie chickens from Costco)
1 (14-16oz) package peas carrots and lima beans (the kids won't even notice they are in there)
2-3 cans cream of chicken soup (depends on how deep your pie pans are)
Mix together butter, cream cheese, flour and salt to make pie crust, gradually adding the water.
Split the dough for top and bottom. Roll out bottom portion and place in pie pan.
For filling, combine cooked chicken with peas and carrots and soup (undiluted). Pour into unbaked pie crust. Place top crust on. Make slits in the top of crust. Brush with beaten egg yolk.
Bake at 375 for 35 minutes.