There’s something comforting about a classic chicken pot pie that instantly feels like home. Marie Callender’s version has long been a favorite for its rich, creamy filling and flaky crust that’s just the right balance of savory and satisfying. We love how this recipe brings that same warmth and heartiness to our kitchen without any shortcuts.
Recreating Marie Callender’s chicken pot pie at home means we get to enjoy that perfect blend of tender chicken, fresh vegetables, and a luscious sauce wrapped in a golden crust. It’s a dish that’s perfect for cozy dinners or anytime we want a taste of nostalgia with a homemade touch. Let’s dive into making this timeless comfort food that’s sure to become a family favorite.
Ingredients
To recreate the classic Marie Callender’s Chicken Pot Pie experience at home, we gather fresh, wholesome ingredients that blend into the rich filling and flaky crust. Below are the essential components to achieve that perfect balance of flavors and textures.
Filling Ingredients
Our filling features a harmonious mix of tender chicken, fresh vegetables, and a creamy sauce. Precise measurements help us achieve the iconic Marie Callender’s rich filling texture.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Cooked chicken breast | 2 cups | Diced or shredded |
| Carrots | 1 cup | Peeled and diced |
| Celery stalks | 1 cup | Diced |
| Frozen peas | ¾ cup | Thawed |
| Onion | ½ cup | Finely chopped |
| All-purpose flour | ½ cup | For thickening sauce |
| Chicken broth | 2 cups | Preferably low sodium |
| Milk | 1 cup | Whole milk for creaminess |
| Unsalted butter | 6 tablespoons | Melted for sautéing and sauce base |
| Garlic | 1 teaspoon | Minced |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh thyme | 1 teaspoon | Chopped (or ½ teaspoon dried) |
Crust Ingredients (If Making from Scratch)
For a flaky and buttery crust reminiscent of Marie Callender’s signature pie crust, our homemade pastry dough requires basic pantry staples and a careful technique.
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted |
| Unsalted butter | 1 cup (2 sticks) | Cold and cubed |
| Salt | 1 teaspoon | |
| Ice water | 6 to 8 tablespoons | Gradually added to form dough |
Additional Ingredients for Topping or Garnish
To elevate the presentation and flavor, these finishing touches add an inviting aroma and crispness to our pot pie.
- Egg wash: 1 large egg beaten with 1 tablespoon water for a glossy, golden crust
- Fresh parsley: 1 tablespoon chopped for a burst of color and freshness
- Ground black pepper: a pinch, freshly cracked to season the top before baking
Using these ingredients, we craft a homemade Chicken Pot Pie that captures the essence of Marie Callender’s comforting classic.
Equipment Needed
To recreate the iconic Chicken Pot Pie Recipe Marie Callender at home, having the right equipment is essential. Each tool ensures that our chicken pot pie achieves a perfect balance of creamy filling and flaky crust.
Essential Kitchen Tools
- Oven: A reliable oven preheating to 375°F (190°C) is crucial for baking the pie evenly.
- 9-inch Pie Dish: Preferably ceramic or glass to conduct heat uniformly.
- Large Skillet or Sauté Pan: For cooking the chicken and vegetables before combining with the sauce.
- Medium Saucepan: To prepare the creamy sauce base.
- Mixing Bowls: For mixing ingredients for the crust or filling.
- Measuring Cups and Spoons: Ensure precision for both dry and liquid ingredients.
- Rolling Pin: Required if preparing the crust from scratch for an even dough thickness.
- Pastry Blender or Food Processor: To cut cold butter into the flour for the flaky crust.
- Whisk and Wooden Spoon: For stirring and blending the sauce and filling.
- Knife and Cutting Board: To chop vegetables and chicken into bite-sized pieces.
- Cooling Rack: To let the pie cool slightly after baking, maintaining crust integrity.
Optional But Helpful
| Equipment | Purpose |
|---|---|
| Silicone Pastry Mat | Non-stick surface to roll out the pie crust easily |
| Basting Brush | To apply egg wash for a golden crust finish |
| Timer | To track precise baking and simmering durations |
Prep Work
To achieve the perfect Chicken Pot Pie Recipe Marie Callender style, thorough prep work is essential. Properly preparing each component ensures a rich filling and flaky crust that mirrors the iconic classic.
Preparing the Chicken
We start with tender chicken, the heart of our pot pie. Use boneless skinless chicken breasts or thighs for juicy results. Here’s how to prep it properly:
- Rinse and pat dry the chicken pieces to remove excess moisture.
- Cut into 1-inch cubes to ensure even cooking and easy bite-sized pieces.
- Alternatively, you can poach whole chicken breasts gently in simmering water seasoned with salt and pepper for 12-15 minutes, then shred for a softer texture.
- Set the prepared chicken aside to cool slightly before adding it to the filling.
Chopping Vegetables
Fresh vegetables add color, texture, and nutrition to our filling. We recommend using:
| Vegetable | Preparation |
|---|---|
| Carrots | Peel and dice into ½-inch cubes |
| Celery | Trim ends and slice thinly |
| Onion | Peel and chop finely |
| Peas (fresh or frozen) | Measure and set aside, no chopping needed |
To chop efficiently:
- Use a sharp knife to ensure clean cuts and prevent bruising.
- Keep vegetable pieces uniform for consistent cooking.
- Prepare vegetables in advance and keep them covered in the fridge until ready to use.
Prepping the Pie Crust
A flaky buttery crust defines the Marie Callender’s Chicken Pot Pie experience. Whether using store-bought or homemade dough, here’s our prep approach:
- For homemade crust, combine cold unsalted butter and flour, cutting them together until the mix resembles coarse crumbs.
- Gradually add ice-cold water, 1 tablespoon at a time, until dough forms without being sticky.
- Shape dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes to relax gluten and ensure flakiness.
- Roll out dough on a lightly floured surface to a circle about 12 inches in diameter, slightly larger than the pie dish.
- If using store-bought dough, remove from packaging and let it sit at room temperature for 10 minutes before rolling to prevent cracking.
By methodically preparing each ingredient, we set the foundation for a Chicken Pot Pie Recipe Marie Callender style meal that delights with every bite.
Directions
Follow these steps carefully to create a rich and flaky Chicken Pot Pie that captures the classic essence of Marie Callender’s recipe. Each stage is crucial for achieving the perfect balance of creamy filling and buttery crust.
Making the Filling
- Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of boneless skinless chicken breasts or thighs, cut into bite-sized pieces. Sauté until golden and cooked through, about 6-8 minutes. Remove and set aside.
- Sauté the vegetables: In the same skillet, add 1 cup diced carrots, 1 cup chopped celery, and 1/2 cup diced onion. Cook for 5 minutes until vegetables soften.
- Create the creamy sauce: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook the flour.
- Add liquids: Gradually whisk in 1 1/2 cups chicken broth and 1 cup whole milk. Bring to a simmer and cook until thickened, about 4-5 minutes.
- Incorporate chicken and peas: Return the cooked chicken to the skillet. Stir in 1 cup frozen peas. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme. Remove from heat and let cool slightly.
Preparing the Pie Crust
- Prepare the dough: Roll out 1 batch of homemade or store-bought pie crust on a lightly floured surface. Ensure the dough is about 1/8 inch thick and large enough to cover a 9-inch pie dish.
- Chill the crust: Place the bottom crust into the pie dish. Trim excess dough, leaving about a 1/2 inch overhang. Refrigerate while assembling the filling to keep it firm.
- Prepare the top crust: Roll out the second portion of dough for the pie’s lid. Optionally, cut decorative slits or shapes to allow steam to escape during baking.
Assembling the Chicken Pot Pie
- Fill the crust: Pour the prepared filling into the chilled bottom crust, spreading evenly.
- Add the top crust: Carefully place the top crust over the filling. Trim and fold the edges under the bottom crust edge, pressing to seal firmly.
- Create vents: Use a sharp knife to cut 4-5 slits in the top crust for steam release.
- Brush with egg wash: Beat 1 egg with 1 tablespoon water. Brush this mixture over the top crust for a golden finish.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 400°F (204°C) | – | Ensure oven is fully preheated |
| Bake pie | 375°F (190°C) | 45-50 minutes | Until crust is golden and filling bubbles |
| Cool pie | Room temp | 10-15 minutes | Let set before serving |
- Place the assembled pie on the middle oven rack to bake.
- Check the pie after 30 minutes and cover edges with foil if browning too quickly.
- Once baked, allow the pie to cool for at least 10 minutes to set the filling for cleaner slices.
By following these precise directions, we ensure our Chicken Pot Pie Recipe Marie Callender delivers a perfectly creamy filling wrapped in a flaky, golden crust every time.
Tips for the Best Chicken Pot Pie
To master the art of the Chicken Pot Pie Recipe Marie Callender style, we must pay attention to these essential tips. They ensure a rich, creamy filling with a perfectly flaky crust every time.
Adjusting Thickness of Filling
The filling’s texture is key to replicating the iconic Marie Callender’s style. If the sauce is too runny or overly thick, it affects the pie’s overall balance.
- To thicken the filling, gradually whisk in a slurry of cornstarch and cold water (start with 1 tablespoon cornstarch and 2 tablespoons water).
- To thin the filling, stir in warm chicken broth or milk in small amounts (1 tablespoon at a time) until the desired consistency is reached.
- The filling should coat the back of a spoon luxuriously, neither dripping off too quickly nor clumpy and stiff.
| Thickness Adjustment | Ingredient | Quantity | Method |
|---|---|---|---|
| Thicken filling | Cornstarch slurry | 1 tbsp cornstarch + 2 tbsp cold water | Whisk slurry into simmering filling; cook 1-2 mins |
| Thin filling | Chicken broth/milk | 1 tbsp increments | Stir into filling; adjust gradually |
“Perfectly adjusted filling is what sets our Chicken Pot Pie apart.”
Using Store-Bought vs Homemade Crust
The crust is the flaky, buttery crown on our savory creation. Choosing between store-bought and homemade crust depends on time, skill, and preference.
- Store-bought crust: Convenient and reliable, it delivers consistent flakiness with minimal effort. Look for all-butter varieties for richer flavor.
- Homemade crust: Offers ultimate control over texture and taste. Use cold butter, incorporate just enough water, and handle dough gently for flaky layers.
- Rolling the dough evenly to about 1/8 inch thickness ensures an ideal balance of crispness and tender flakiness.
- Whether homemade or store-bought, chill the dough before baking to prevent shrinking and promote flakiness.
| Crust Type | Pros | Tips for Success |
|---|---|---|
| Store-bought | Quick, consistent | Choose all-butter, keep chilled until use |
| Homemade | Customizable, buttery, flakey | Use cold ingredients, minimal handling, chill dough |
Storage and Reheating Tips
Taking care of leftovers preserves the flavor and texture for another comforting meal.
- Storage: Cool the pot pie completely before wrapping tightly with plastic wrap or aluminum foil. Refrigerate up to 3-4 days or freeze for up to 2 months.
- Reheating (oven method): Preheat oven to 350°F. Cover the pie loosely with foil; bake for 20-30 minutes if refrigerated, or 40-50 minutes if frozen. Remove foil the last 10 minutes for a crisp crust.
- Avoid microwaving as it tends to make the crust soggy. If using a microwave, reheat filling separately and warm crust in a toaster oven for best results.
Make-Ahead Instructions
To enjoy our Chicken Pot Pie Recipe Marie Callender style without a last-minute rush, we recommend the following make-ahead steps. These will help preserve the rich flavors and flaky crust while saving time on your busy day.
Prepare the Filling in Advance
- Cook the chicken and vegetables exactly as described in the filling preparation section.
- Combine the cooked chicken, veggies, and creamy sauce in a large bowl.
- Allow the filling to cool to room temperature.
- Transfer the filling to an airtight container.
- Refrigerate for up to 24 hours before assembly.
Tip: Ensure the filling is fully cooled before refrigerating to prevent condensation, which can weaken the crust.
Prepare the Pie Crust Ahead
- If using homemade crust, prepare and roll out the dough.
- Wrap the dough tightly in plastic wrap.
- Refrigerate for up to 2 days or freeze for up to 1 month.
- For frozen dough, thaw overnight in the fridge before use.
Assembly and Baking on the Day Of
- Remove the filling and crust from the refrigerator 30 minutes before assembling.
- Assemble the pie as instructed.
- Bake immediately to ensure a perfectly flaky crust and hot creamy filling.
Freezing the Fully Assembled Pie
We can also freeze the entire pie after assembly:
| Step | Instructions |
|---|---|
| Wrap | Wrap pie tightly in plastic wrap and foil |
| Freeze Duration | Freeze for up to 2 months |
| Baking from Frozen | Bake at 375°F (190°C) for 75-90 minutes covered with foil |
| Remove Foil | Remove foil last 15 minutes for golden crust |
Quote: “Freezing the assembled pie lets us keep Marie Callender’s classic taste ready anytime.”
Using these make-ahead techniques, we can effortlessly enjoy our Chicken Pot Pie Recipe Marie Callender rendition that bursts with flavor and warmth at any moment.
Conclusion
Bringing Marie Callender’s Chicken Pot Pie into our kitchens means more than just making a meal—it’s about creating warmth and comfort that everyone will appreciate. With the right ingredients, tools, and techniques, we can enjoy a flaky crust and rich filling that feels just like the classic version.
Whether we’re cooking from scratch or using shortcuts, this recipe is flexible enough to fit our schedules without sacrificing taste. It’s a dish that invites us to gather around the table and savor something truly satisfying, making every bite a reminder of home.
Frequently Asked Questions
What makes Marie Callender’s Chicken Pot Pie special?
Marie Callender’s Chicken Pot Pie is known for its rich, creamy filling with tender chicken and fresh vegetables, all encased in a flaky, buttery crust that delivers a comforting, nostalgic meal.
Can I make the pie crust from scratch?
Yes, the article provides a simple recipe for a flaky, buttery crust using basic pantry ingredients and tips to achieve the perfect texture at home.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs are recommended for tender, evenly cooked chicken that blends well in the creamy filling.
How do I ensure the filling is not too runny or too thick?
Adjust the consistency by adding a cornstarch slurry or warm chicken broth/milk to thicken, aiming for a filling that coats the back of a spoon smoothly.
Is it better to use store-bought or homemade crust?
Both work well; store-bought is convenient, while homemade crust gives a fresh, flaky texture. Use cold ingredients and chill dough for the best results with homemade crust.
What equipment do I need to make this Chicken Pot Pie?
Essential tools include an oven, 9-inch pie dish, large skillet, medium saucepan, mixing bowls, measuring cups, rolling pin, and pastry blender or food processor.
Can I prepare the filling or crust ahead of time?
Yes, the filling can be made and refrigerated up to 24 hours ahead. The dough can be made and refrigerated or frozen, allowing for easier assembly later.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy crust; avoid microwaving to prevent sogginess.
Can I freeze the assembled Chicken Pot Pie?
Yes, fully assembled pies can be wrapped tightly and frozen for up to two months. Bake directly from frozen, adjusting baking time as needed.