Marie Callender Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling
2 C Water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 Carrots, peeled and cubed
2 Ribs Celery, sliced
1 medium Onion, chopped
2 T Chicken Bouillon granules (or two teaspoons better than bullion)
1/4 t Black pepper
1/4 C Butter
4 T Cornstarch
1 T AP Flour
1 C Heavy Whipping Cream
1 C Frozen Peas
Crust
2 C AP Flour
1 t Salt
2/3 C Shortening
5 T Cold Water, more as needed
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Directions: |
Directions:For Filling:
In 4-quart saucepan, combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter.
Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer for 3 minutes, stirring frequently until thickened (the longer you simmer the thicker the sauce will be). Add peas and set aside.
For Crust:
Heat oven to 400 degrees F.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together.
Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To Assemble:
Pour filling into bottom crust. Roll out top crust and cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge.
Bake in a 400 degrees F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand for 15 to 20 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: This is really simple and fairly fast. The first time I cooked it we ate the whole pie. Even light eaters ate a large helping.
If you add more ingredients than what is listed, you will have too much filling for the pie. When I have too much filling, I bake the extra in a foil covered pyrex dish, then scoop in onto the plate, then put the pie slice on top of that.
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