Chicken Pot Pie

Anyone that knows me even a little bit knows that I have an obsession with chicken pot pie especially the chicken pot pie from Marie Callendars.  Not the frozen ones…the ones from the restaurant.  I about had an emotional break down when a friend called me last year to tell me that our Marie Callendars had recently closed.  I was devastated.  Over the years I’ve tried lots of different recipes for them.  None of them compared to the real thing. 

Well, last night I came upon this recipe.  I made it.  It was amazing!!!  It was the closest thing to the real thing that I’ve had in a long time. 

If you like chicken pot pie even just a little bit you have to try this recipe.  You won’t be sorry :)  Even Darrin claimed to like it, and he’s not normally a fan!

I did tweak a few things. 

• I used chicken from a rotisserie chicken…I threw it in with the peas. 
• I also added potatoes.  I boiled them with the carrots and celery. 
• I used the Krusteaz pie crust mix to make my crust.  I’ve never had much luck making one from scratch, and I like the way the Krusteaz one tastes.

Enjoy!!

 

Chicken Pot Pie (click here to go the website)

INGREDIENTS:

***Filling***
2 cups 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 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 tablespoons cold water, more as needed

PREPARATION:

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.