Saturday, October 22, 2011

Marie Callender Chicken Pot Pie




**I doubled this recipe and it was the perfect amount for 3 pies

Filling


*2 cups water
*14 ounces boneless, skinless chicken breasts,
cut into 1/2-inch pieces cooked (I used frozen chicken breasts, and baked for 30 min while chopping up veggies)
*2 carrots, peeled and cubed (about 1 cup)
*2 ribs celery, sliced (about 1 cup)
*1 medium onion, chopped (about 3/4 cup)
*2 tablespoons chicken bouillon granules
*1/4 teaspoon black pepper
*1/4 cup butter
*4 tablespoons cornstarch
*1 tablespoon flour
*1 cup heavy whipping cream
*1 cup frozen peas

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.


Homemade Crust (I used premade frozen crusts, but here is the recipe if you are more ambitious than me)
*2 cups flour
*1 teaspoon salt
*2/3 cup shortening
*5 to 7 tablespoons cold water


To make homemade crust: 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, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Cover with foil and write directions for freezer meal.


Directions out of freezer: Thaw completely in fridge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.


Recipe from freezermealsforus.blogspot.com

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