marie callender chicken pot pie

marie callender chicken pot pie

water

chicken breasts

carrots

celery

onion

chicken bouillon granules

pepper

butter

cornstarch

flour

heavy whipping cream

peas

crust

flour

salt

shortening

water

to make the filling: in saucepan combine water

carrots

cook minutes

butter. dissolve cornstarch and flour into whipping cream

stir into chicken mixture. simmer minutes stirring frequently

until thickened. add peas and set aside

to make the crust: heat oven degrees f

combine flour and salt. using pastry blender

until particles the size of peas form. sprinkle one

add enough water to hold the dough together. form into balls. roll

out bottom crust on floured surface larger than inverted

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

crust under bottom crust. seal crust and flute edge. bake in a

degree f oven

brown and filling is bubbling. let stand minutes before

sugar; percent calories from fat

serving

monounsat.