Aunt Kiki’s Chicken Pot Pie
¼ cup low-fat cream cheese
2 tablespoons margarine or butter
1 cup all-purpose flour
Salt and pepper
2-3 tablespoons cold water
4 boneless, skinless chicken breast halves (About 1 ½ pounds)
2 cups chicken stock
3 carrots, diced
2 zucchini, diced
2 stalks celery, diced
1 onion, diced
8 oz frozen peas
6 tablespoons 1% milk
2 tablespoons cornstarch
¼ cup chopped parsley or 1 tablespoon dried
Place the cream cheese and margarine in a large bowl. Using a wooden spoon, beat until blended. Add the flour to the bowl with 1/8 teaspoon salt.
Using a pastry cutter or 2 knives, cut the mixture until it resembles coarse crumbs. Add the water 1 tablespoon at a time, lightly mixing until the dough holds together. Cover and refrigerate at least 1 hour.
Meanwhile, trim fat from chicken and halve. Bring stock to a boil, add chicken, and simmer about 5 minutes or until tender. Transfer chicken to a pot.
Return stock to a boil, add vegetables and simmer for 5 minutes.
With slotted spoon, transfer the vegetables to a pot.
Shred chicken, add to vegetables.
Simmer stock about 8 minutes, until reduced to 1 ½ cups.
In a bowl, blend ¼ cup of the milk with the cornstarch. Stir into the stock to thicken slightly.
Remove stock from heat; combine with the chicken and vegetables. Add parsley, and season with pepper. Spoon into a 13x9x2 baking dish.
Preheat the oven to 350 degrees. On a lightly floured board, roll out pie dough to fit dish. Lay the dough over dish, press to seal the edges, and trim the overhang. Make pastry leaves from trimmings and brush pie with remaining milk. Bake 45 to 60 minutes, until crust is golden and the chicken is hot.