Marie Callender Chicken Pot Pie
Here is a recipe for Marie Callender's chicken pot pie with a homemade crust,
used with permission from
Vollmer Public Relations for ConAgra Foods.
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 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
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 for 3 minutes stirring frequently until
- 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 for 15 to 20 minutes before
The prep time does not include the 20-minute standing time after pie is
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
Posted by GayleL at Recipe Goldmine 9:23:20am 5/12/03.