There’s something about a warm, flaky pot pie that just feels like a hug on a plate.
Today, I’m bringing you a homemade version of Marie Callender’s Chicken Pot Pie Recipe, a personal favorite that hits all the right notes when you’re craving that classic comfort.
Whether it’s a chilly evening or a cozy family dinner, this dish is perfect. The creamy filling, tender chicken, and buttery crust will have everyone asking for seconds.
So, let’s dive into how you can make this delicious pot pie at home without any fancy tools or techniques.
What’s In Marie Callender’s Pot Pie?
Marie Callender’s pot pies are known for their flaky double crusts and creamy fillings. Their chicken pot pie features a rich mix of chicken, peas, carrots, and celery in a savory sauce, all wrapped in a buttery crust. My homemade version captures those same flavors using simple, fresh ingredients.
Marie Callender’s Chicken Pot Pie Recipe
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Cuisine: American
- Course: Main Course
- Difficulty: Medium
- Yield: 6 servings
- Calories Per Serving: 550
Ingredients
Filling:
- 2 cups water
- 2 boneless, skinless chicken breasts
- 2 large carrots, diced
- 2 stalks of celery, diced
- 1 medium onion, diced
- 1 tsp chicken bouillon granules
- ½ tsp black pepper
- 3 tbsp butter
- 2 tbsp cornstarch
- 3 tbsp all-purpose flour
- 1 cup heavy whipping cream
- 1 cup frozen peas
Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ¾ cup shortening, chilled
- 6-8 tbsp cold water
Instructions
Step 1: Prepare The Chicken And Vegetables
In a big pot, start by bringing two cups of water to a boil. Add the chicken breasts and reduce the heat to a simmer. Cook for 15 minutes, or until the chicken is fully cooked.
Remove the chicken, shred it, and set aside. In the same pot, toss in the carrots, celery, and onion, and cook them until they begin to soften—about 5 minutes.
Step 2: Make The Creamy Filling
In a separate large skillet, melt the butter over medium heat. Stir in the cornstarch and flour to create a smooth roux. Gradually add the heavy whipping cream, stirring continuously until the sauce thickens.
Add the chicken bouillon, black pepper, and frozen peas, and stir. Finally, add the shredded chicken and vegetables to the sauce, ensuring everything is well-coated.
Step 3: Prepare The Crust
Mix the flour and salt together in a large mixing dish. Cut in the chilled shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Slowly add cold water, one tablespoon at a time, mixing until the dough holds together. Divide the dough into two, and roll out one portion to fit a 9-inch pie dish. Save the other half for the top crust.
Step 4: Assemble The Pie
Preheat your oven to 375°F (190°C). Pour the chicken and vegetable filling into the bottom crust. Spread the remaining dough to a second thickness and cover. To let steam out, seal the edges and make a few vents in the top.
Step 5: Bake
Bake your chicken pot pie for 40-45 minutes or until the crust is golden brown. Let it cool for 10 minutes before serving.
Tips & Variations
- Rotisserie Chicken: If you’re short on time, feel free to use rotisserie chicken for an even quicker recipe. Just shred the meat and skip the chicken boiling step.
- Instant Pot: You can easily cook the chicken and veggies in an Instant Pot for an even faster version of this recipe.
- Crustless Option: For a lighter meal, you can skip the crust altogether and serve the filling as a chicken stew with a side of bread or biscuits.
- Puff Pastry Crust: For a flakier, buttery crust, use store-bought puff pastry. It’s a great way to add extra texture to your pie.
- Crescent Roll Topping: Want something different? Try topping your pie with crescent roll dough for a fun twist.
- Frozen Vegetables: If you’re in a pinch, frozen vegetables work just as well, saving you prep time.
Serving Suggestions
This hearty Marie Callender’s Chicken Pot Pie pairs beautifully with a fresh green salad or some roasted vegetables. It’s also perfect on its own for a warm, satisfying meal.
If you’re serving this for a special occasion, try a side of creamy mashed potatoes for extra comfort.
Are Marie Callender Pot Pies Fully Cooked?
Yes, store-bought Marie Callender pot pies are fully cooked and just need to be heated up. However, making one from scratch, like we’re doing today, gives you total control over the ingredients and ensures everything is freshly prepared.
Do Pies Need A Top Crust?
Not necessarily! While a traditional pot pie features a top and bottom crust, some people prefer a crustless version or just a top crust for fewer calories. It’s all about preference.
Can You Bake A Pie Without A Pie Pan?
Absolutely! If you don’t have a pie pan, you can bake this in a cast iron skillet, a casserole dish, or even a rectangular baking dish. Just make sure to adjust the size of the dough to fit your chosen dish.
Conclusion
There you have it—my take on Marie Callender’s Chicken Pot Pie Recipe, and trust me, this one’s a winner. Give it a try, and I promise you won’t miss the frozen version!
Don’t forget to drop a comment below and let me know how it turned out. I love hearing about your cooking adventures!
Step-By-Step Marie Callender’s Chicken Pot Pie Recipe
Ingredients
Filling:
- 2 cups water
- 2 boneless skinless chicken breasts
- 2 large carrots diced
- 2 stalks of celery diced
- 1 medium onion diced
- 1 tsp chicken bouillon granules
- ½ tsp black pepper
- 3 tbsp butter
- 2 tbsp cornstarch
- 3 tbsp all-purpose flour
- 1 cup heavy whipping cream
- 1 cup frozen peas
Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ¾ cup shortening chilled
- 6-8 tbsp cold water
Instructions
Step 1: Prepare The Chicken And Vegetables
- In a big pot, start by bringing two cups of water to a boil. Add the chicken breasts and reduce the heat to a simmer. Cook for 15 minutes, or until the chicken is fully cooked.
- Remove the chicken, shred it, and set aside. In the same pot, toss in the carrots, celery, and onion, and cook them until they begin to soften—about 5 minutes.
Step 2: Make The Creamy Filling
- In a separate large skillet, melt the butter over medium heat. Stir in the cornstarch and flour to create a smooth roux. Gradually add the heavy whipping cream, stirring continuously until the sauce thickens.
- Add the chicken bouillon, black pepper, and frozen peas, and stir. Finally, add the shredded chicken and vegetables to the sauce, ensuring everything is well-coated.
Step 3: Prepare The Crust
- Mix the flour and salt together in a large mixing dish. Cut in the chilled shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Slowly add cold water, one tablespoon at a time, mixing until the dough holds together. Divide the dough into two, and roll out one portion to fit a 9-inch pie dish. Save the other half for the top crust.
Step 4: Assemble The Pie
- Preheat your oven to 375°F (190°C). Pour the chicken and vegetable filling into the bottom crust. Spread the remaining dough to a second thickness and cover. To let steam out, seal the edges and make a few vents in the top.
Step 5: Bake
- Bake your chicken pot pie for 40-45 minutes or until the crust is golden brown. Let it cool for 10 minutes before serving.
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