Marie Callender Chicken Pot Pie
Recipe Number: 274
Contributor: Pinecamguy
Rating: Recipe Unrated
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Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
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| Ingredients: |
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
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1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
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| Cooking
Instructions: |
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.
Crust
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Crust
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water |
| Additional
Comments: |
Recipe courtesy of Vollmer Public Relations for ConAgra Foods.
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
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