Marie Callender Chicken Pot Pie
Filling
2 cups water
14 ounces boneless, skinless chicken breasts,
cut into 1/2-inch pieces
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
Crust
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
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.
To make the 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, 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
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.
Per serving: 724 cal.; 27 g pro.; 47 g carb.; 47 g fat (21 sat., 18
monounsat., 8 polyunsat.); 126 mg chol.; 680 mg sod.; 3 g fiber; 6 g
sugar; 59 percent calories from fat |