Chicken Pot Pie

I love chicken pot pie! This is a recipe found on the internet claiming to be a copycat of Marie Callender's Chicken Pot Pie. The only change I've made, is I use 1/2 an onion instead of a whole. I like to make it with my pie crust recipe that I've posted. To save time, use the refrigerated Pillsbury Pie Crusts. I have substituted milk for the heavy cream and it works just as well. You can also serve it in an acorn squash like this, or use your leftover Thanksgiving turkey like this. 

Chicken Pot Pie
Filling
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed
2 ribs celery, sliced
1/2 medium onion, chopped
2 TBSPs chicken bouillon granules
1/4 tsp black pepper
1/4 cup butter
4 TBSPs cornstarch
1 TBSP flour
1 cup heavy whipping cream
1 cup frozen peas

Double Pie Crust

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.

Crust: 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. Serves 6