Marie Callender's Chicken Pot Pie

Best Chicken Pot Pie You'll Ever Eat!

*Marie Callender inspired

Ingredients Needed:

- 2 cups Water

- 14 ounces Chicken Breast

- 2 Carrots

- 2 ribs of Celery

- 1 medium Onion

- 2 T. Chicken Bouillon

- 1/4 t. Black Pepper

- 1/4 cup Butter

- 4 T. Cornstarch

- 1 T. Flour

- 1 cup Heavy Whipping Cream

- 1 cup Frozen Peas

Directions:

1. Fill a large sauce pan with Water, Chicken Breast (cooked), chopped Carrots, chopped Celery, chopped Onion, Chicken Bouillon, Black Pepper, and Butter. 

2. Let the mixture simmer on medium for about 20 minutes or until vegetables are soft.

3. In a separate bowl mix Cornstarch, Flour, and Heavy Whipping Cream together until Cornstarch and Flour are dissolved then add it to the Chicken mixture.

4. When the Whipping Cream is thoroughly mixed into the Chicken and Vegetable mixture then add frozen peas and continue cooking for another 5 minutes.

5. Fill individual ramekins to the top with Pot Pie filling (should fill about 6 ramekins).

6.  Use an extra ramekin to cut out circles of pie crust to place on top of the ramekins. Place the pie crust over the ramekins filled with pot pie mixture (the pie crust should lay a little down the sides so it can stick to the ramekins).

7. Place ramekins on a cookie sheet and bake at 400 degrees F. for 25 mins

Tips:

• I have also used this to make one giant pie using a pie pan and two pie crust (one for the top and one on the bottom). 
• To make this recipe even simplify you can use left over chicken from the night before instead of cooking up more chicken.
• Taste the mixture before pouring it into the ramekins or pie pan to see if it needs more salt or pepper. I usually always end up adding some salt and more pepper. 
• For the pie crust you can use already made pie crust (my favorite) or make your own crust using the perfect pie crust recipe on my blog!