Marie Callender Chicken Pot Pie

Marie Callender Chicken Pot Pie

Here is a recipe for Marie Callender’s chicken pot pie with a homemade crust, chicken, veggies – sure to be a family favorite. Also enjoy Marie Callender’s Chocolate Bottom Coconut Cream Pie.

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

Crust
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 the 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, 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 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.

Marie Callender’s Chocolate Bottom Coconut Cream Pie

1 pie pastry for a 1-crust pie, home-made or refrigerated ready-to-use
2/3 cup semisweet chocolate chips
1 cup heavy cream, divided
2/3 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups milk, divided
3 large egg yolks
1 bag (7 ounce size) sweetened flaked coconut, divided
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Line a 9 inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil and bake at 375 degrees F, about 20 minutes, until it is beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it is fully brown. Or follow label directions on premade crust for baking empty. Set aside to cool.

Meanwhile, combine the chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely.

In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup or so of the milk in two additions, stirring well after each, then stir in the remaining 2 cups of milk, stirring well.

Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping around the edges of the pan bottom, until the mixture is as thick as pudding, about 7 to 10 minutes. Remove from heat.

Lightly beat the egg yolks in a medium bowl. Gradually stir in about a cup of the hot milk mixture. Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately. Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again.

Remove from heat and stir in 1 1/2 cups of the coconut and the butter, vanilla and almond extract. Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell. Put a sheet of waxed paper right on top of the custard (to keep skin from forming), and chill at least 2 hours.

Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350 degrees F for 8 to 10 minutes, stirring occasionally, until it is golden. Cool completely.

Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie; decorate with toasted coconut.