Freezer Cooking: Chicken Pot Pie

Chicken Pot Pie is one of those comfort foods that sometimes I just crave! But it takes a while to compile, and I don't really like buying the store-bought ones because I'm just not sure what exactly is in there. Enter: the copycat recipe for Marie Callender's chicken pot pies!

Chicken Pot Pie

Ingredients:

Filling

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
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas


Homemade Crust (or premade frozen crusts, or box crusts):
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

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 homemade crust: 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. Cover with foil and write directions for freezer meal. Cover with foil and label for freezer meals.
Thaw completely in fridge. 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. 

Making it from the freezer: Thaw completely in fridge. 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.

I got all my instructions for this recipe from here.