![]() My bouillon cubes are pre-wrapped teaspoon sized cubes so I added 6 to the pot (3 if making 1 pie), lastly I brushed the bottom layer of pie crust with a little butter and baked it all by itself for about 3 minutes on 400 degrees before filling. I also decided to use chicken stock to replace the water in the pot. I made several minor changes which I feel enhanced the dish: I mixed the veggie/raw chicken mixture together in a large bowl and added about 2 tsp of salt (1 tsp if you are only doing 1 pie), I also sprinkled in 1 tsp of black pepper (half a tsp if doing 1 pie) then I mixed it well before adding to the pot. The pie crust was good too but I think I may do store bought next time to save time. My frozen peas had unfortunately developed frost-bite so I put them in the dog dish added a little of the pot pie filling on them with a bit of left over raw chicken fat and broken chunks of my left over pie crust dough scraps then stirred it up and fed it to our dog and she cleaned her bowl, as for the pot pie recipe I substituted canned sweet peas which I drained rather than the frost-bitten frozen ones and really couldn't tell the difference. I didn't have any celery on hand so I substituted that for a large bell pepper, put in about 6 organic carrots instead of 4, 2 full pounds of chicken instead of 28oz but kept the onions and peas about the same quantity as the recipe called for. Honestly I was shooting to make 2 pies but since I was kind of generous on my vegetable/chicken requirements I actually ended up with 3 full pies worth of filling instead of 2. I was craving pot pie (pregnant) and I actually doubled the recipe so there would be some left overs. This is my 1st review though I have indulged many delights this was sooo good I had to comment. Nutrition data for marie callender's chicken pot pie Let stand for 15 to 20 minutes before serving. Seal crust and flute edge.īake in a 400 degrees F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Cover filling with top crust and fold top crust under bottom crust. Roll out top crust and cut slits for steam to escape. To Assemble: Pour filling into bottom crust. Trim bottom crust even with edge of plate. Ease the dough into the plate loosely and press in place. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Add enough water to hold the dough together.įorm into 2 balls. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Using pastry blender, cut in shortening until particles the size of small peas form. Add peas and set aside.Ĭombine flour and salt. Simmer for 3 minutes, stirring frequently until thickened. Add chicken bouillon, pepper and butter.ĭissolve cornstarch and flour into whipping cream and stir into chicken mixture. Reduce to a simmer and cook for 10 minutes, stirring occasionally. For Filling: In 4-quart saucepan, combine water, chicken, carrots, celery and onion. ![]()
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