Holiday gatherings have come and gone, we’ve rung in the New Year, and then came the Super Bowl. What did they have in common? Beautiful laid out tables of wonderful food from appetizers to main entrees.
With so many options, we all go for what’s new on the table. So gathering after gathering that once popular vegetable tray gets passed by.
And now you’re left with the veggies… don’t throw them away! Aside from snacking on them or adding them to lunches make a dinner with them.
With the cold weather still here, nice warm comfort food would be ideal. How about a quick and easy Chicken Pot Pie!
The recipe I used is based on an internet find that is recognized as the Copycat Marie Callendar Chicken Pot Pie. The version I used is the recipe found on the cdkitchen website (www.cdkitchen.com)
There’sthe lonely veggies from the party tray; yes, some were placed in the school lunch bags. Since this was last minute, I was not ready with the chicken- so I used the Tyson’s frozen precooked/grilled chicken I had. The next pie I will probably use cooked rotisserie chicken.
My pie crust making skills are fair, again this was a last minute thought so premade crust it is! Then I realized, this pie needs a “top”. And yes, I used the premade pie crust that you roll out.
Threw all the ingredients together as per the recipe. Added some mixed vegetables I had in the freezer for good measure. *I placed a copy of the recipe I used.
Not too bad looking…..in the oven it goes!
Achieved a nice golden brown top. Smelled so good we cut into it a little too early, but yummy none the less.
Big thanks to the cdkitchen for a great tasting recipe!
*Copycat Marie Callender Chicken Pot Pie (www.cdkitchen.com)
ready in:1-2 hrs
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
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 tablespoons cold water, more as needed
For Filling: In 4-quart saucepan, combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook for 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 thickened. Add peas and set aside.
For 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 and 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 degrees 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 serving.