Chicken Pot Pies

1 2/3 cup flour
8 oz cold cream cheese
1/3 cup butter, cold
1T celery seed

Mix well in a bowl with pastry cutter or in a food processor until it forms a ball. Set aside

In a large skillet,
1/3 cup butter
2 t minced garlic
1 minced shallot
1 t poultry seasoning
1/2 t sage

stir together until fragrant. Add

1/3 cup flour and with a large wisk, cook for about 2 minutes. Add

1 cup milk, wisking so lumps don't form.
3/4 cup chicken stock

Cook on medium high heat, until thickened. Add

3 cups cooked, shredded chicken
1-2 cups frozen veggies (peas, corn, beans, carrots, potatoes)

Mix well and set aside to cool.

Section the crust into 6th's. Roll out each section to a circle larger than one of the small pie pans from the grocery store. Put a bottom in and them heaping the filling in. Then a op on and seal the edged by folding under and crimping.

Bake on a cookie sheet at 425 for 25 minutes.

I love these. The crust is wonderful. I make the 3 pies. We each have one for dinner. Then I take the thrid to work the next day and heat it up in the toaster oven It's prefect the second day also.