There’s something incredibly comforting about a warm, flaky pot pie loaded with tender chicken and savory vegetables. Marie Callender’s pot pies have long been a go-to for busy families craving a hearty, satisfying meal without the fuss. We’re excited to share a recipe that captures that same rich flavor and flaky crust you love, but made from scratch in your own kitchen.
Ingredients
To recreate the Marie Callender Pot Pie Recipe from scratch, we need to gather fresh ingredients that capture the same rich flavors and flaky textures. Below, we break down what you’ll need for the filling, the crust, and optional additions to customize your pot pie.
For the Filling
Our filling aims to replicate the comforting, savory blend of tender chicken and vegetables in a creamy sauce. Here’s what goes into it:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, peeled and diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup onion, finely chopped
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
For the Crust (If Making From Scratch)
To mimic the flaky, golden crust of a Marie Callender pot pie, we combine these ingredients carefully:
| Ingredient | Measurement | Preparation |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Sifted |
| Unsalted butter | 1 cup (2 sticks) | Cold and cut into small cubes |
| Ice water | 1/4 to 1/2 cup | Chilled |
| Salt | 1/2 teaspoon |
Optional Ingredients for Variation
To personalize our homemade Marie Callender Pot Pie, consider these additions to amp up the flavor or texture:
- 1/4 cup mushrooms, sliced for earthiness
- 1/4 cup corn kernels for sweetness
- 1/2 teaspoon smoked paprika for a smoky kick
- Fresh parsley or thyme for garnish
- 1 egg yolk mixed with 1 tablespoon water for an egg wash to achieve a shiny crust
- Cream cheese (2 tablespoons) folded into the filling for extra creaminess
This combination of carefully measured and selected ingredients ensures our pot pie delivers the same hearty, flaky delight found in Marie Callender favorites.
Equipment Needed
To recreate the Marie Callender Pot Pie from scratch, having the right equipment is essential for achieving that signature flaky crust and creamy filling. Here’s what we’ll need to prepare this classic comfort dish efficiently and effectively.
Essential Tools
- Mixing Bowls: For combining the crust ingredients and mixing the creamy chicken filling.
- Measuring Cups and Spoons: Precision is key, especially when balancing the flour, butter, and seasoning.
- Rolling Pin: To roll out the flaky crust evenly for a golden finish.
- Skillet or Sauté Pan: For cooking the filling ingredients such as chicken, vegetables, and sauce.
- Whisk: To blend the sauce smoothly without lumps.
- Pastry Brush: For applying egg wash to the crust, ensuring a beautiful glaze.
- Sharp Knife: To chop vegetables and cut dough edges cleanly.
- Baking Dish or Ramekins: Individual or family-size dishes to bake the pot pies perfectly.
- Oven Mitts: For safely handling hot cookware.
Optional but Helpful
- Food Processor: To cut cold butter into flour quickly when making a homemade flaky crust.
- Cooling Rack: To let the pot pies cool slightly before serving without sogginess.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Mix dough and filling ingredients | Use multiple bowls for ease |
| Measuring Cups | Accurate measuring of dry and liquid ingredients | Helps maintain recipe precision |
| Rolling Pin | Roll out dough evenly | Choose sturdy and smooth type |
| Skillet/Sauté Pan | Cook chicken, vegetables, and sauce | Prefer non-stick for ease |
| Whisk | Smooth blending of creamy sauce | Essential for lump-free sauce |
| Pastry Brush | Apply egg wash | Gives crust a golden shine |
| Sharp Knife | Chop vegetables and trim dough edges | Keep blade sharp for clean cuts |
| Baking Dish/Ramekins | Bake pot pies | Use oven-safe materials |
| Oven Mitts | Handle hot dishes safely | Prevents burns and accidents |
| Food Processor (Optional) | Cut butter into flour fast | Speeds up crust preparation |
| Cooling Rack (Optional) | Cool pot pies without soggy bottoms | Maintains crust texture |
Prep Work
Before assembling our Marie Callender Pot Pie, thorough prep work ensures smooth cooking and a rich, deeply flavored final dish. Let’s break down the essential preparation steps for vegetables, filling, and crust.
Prepping Vegetables
We start by washing and chopping the vegetables to uniform sizes for even cooking. For our pot pie, the core vegetables include:
- Carrots: peeled and diced into ¼-inch cubes
- Celery: finely chopped
- Onion: diced finely for balanced sweetness
- Peas: fresh or frozen, ready to add later
Optional additions like mushrooms or corn should be cleaned and chopped similarly for consistent texture.
| Vegetable | Preparation | Size / Notes |
|---|---|---|
| Carrots | Peel, dice | ¼-inch cubes |
| Celery | Chop | Fine dice |
| Onion | Dice | Fine dice |
| Peas | Remove pods | Whole, fresh or frozen |
| Mushrooms | Clean, slice | Thin slices |
| Corn | Remove kernels | Whole kernels |
Preparing the Filling
The filling is the heart of the Marie Callender Pot Pie. Here’s how we prepare it:
- Cook the chicken: Use leftover cooked chicken or poach 1 to 1.5 lbs of boneless skinless chicken breasts in seasoned water until tender. Dice into bite-sized pieces.
- Sauté vegetables: In a skillet, melt butter over medium heat. Add chopped onions, carrots, and celery. Cook until softened about 5-7 minutes.
- Create the sauce: Stir in flour to coat veggies, cook 1-2 minutes to remove raw taste. Slowly whisk in chicken broth and milk until thickened to a creamy consistency.
- Combine: Add peas, cooked chicken, salt, pepper, and optional herbs like thyme or rosemary. Stir well and remove from heat.
This savory filling should be creamy yet thick enough to stay in place inside the pot pie crust.
Making the Crust (If Applicable)
For the authentic flaky crust that defines a Marie Callender Pot Pie, homemade dough is key:
-
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- In a large bowl, whisk flour and salt.
- Cut cold butter into flour using a pastry cutter or food processor until the mixture resembles coarse crumbs with pea-sized bits.
- Gradually add ice water, 1 tablespoon at a time, mixing until dough just holds together but is not sticky.
- Divide dough into two disks, wrap in plastic, and refrigerate 30 minutes minimum.
- Roll out on a floured surface to fit your baking dish, ensuring even thickness about ⅛ inch.
Keep crust cold during assembly to maintain flakiness after baking.
Cooking Instructions
Let’s walk through each step to create a delicious Marie Callender Pot Pie from scratch. These clear instructions ensure we get the perfect balance of flaky crust and creamy, savory filling every time.
Cooking the Filling
- Heat 2 tablespoons of butter in a large skillet over medium heat until melted and shimmering.
- Add chopped onions, carrots, and celery (about 1 cup total) to the skillet. Sauté for 5-7 minutes until the vegetables soften and develop a slight golden color.
- Stir in 1 cup of sliced mushrooms (optional) and cook for another 3 minutes, allowing excess moisture to evaporate.
- Add 1/2 cup frozen peas and cook for 2 minutes, stirring occasionally.
- Sprinkle 1/4 cup all-purpose flour evenly over the vegetables and stir continuously for 1-2 minutes to create a roux that will thicken the sauce.
- Slowly whisk in 2 cups chicken broth and 1 cup whole milk, ensuring no lumps form. Bring the mixture to a gentle boil while stirring constantly.
- Add 2 cups cooked, diced chicken breast, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme or herbs of choice.
- Reduce heat and simmer for 5 minutes until the filling thickens to a creamy consistency.
- Remove from heat and set aside to cool slightly before assembly.
Assembling the Pot Pie
- Preheat the oven to 425°F (220°C).
- On a floured surface, roll out half of the chilled dough to fit your baking dish (9-inch pie dish or individual ramekins).
- Place the rolled dough into the baking dish, pressing gently to fit the bottom and sides without stretching.
- Pour the prepared chicken and vegetable filling evenly into the crust-lined dish.
- Roll out the remaining dough to cover the top, trimming any excess dough around the edges.
- Seal the edges with a fork or your fingers by pressing firmly to prevent leakage during baking.
- Cut small slits, about 1/2 inch long, in the top crust to allow steam to escape.
- Brush the crust lightly with 1 beaten egg for a shiny golden finish.
Baking the Pot Pie
- Place the assembled pot pie on the center oven rack.
- Bake at 425°F (220°C) for 25 minutes.
- After 25 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes until the crust is golden brown and the filling is bubbling.
- Remove the pot pie from the oven and let it rest for 10 minutes before serving. This allows the filling to set and makes cutting easier.
| Temperature (°F) | Time (minutes) | Purpose |
|---|---|---|
| 425 | 25 | Initial high heat to crisp crust |
| 350 | 20-25 | Even cooking and heating filling |
| Rest | 10 | Set filling and cool slightly |
Serving Suggestions
To elevate our Marie Callender Pot Pie experience, we recommend pairing it with sides that complement its rich, flaky crust and hearty filling. Here are our top Serving Suggestions to create a balanced and satisfying meal:
Fresh Green Salad
A crisp green salad with a light vinaigrette adds a refreshing contrast to the creamy pot pie. We like mixing baby spinach, arugula, and romaine lettuce, topped with cherry tomatoes and thinly sliced cucumbers. A simple lemon vinaigrette balances the richness with zesty brightness.
Steamed or Roasted Vegetables
Add vibrant color and nutrients by serving with steamed broccoli, green beans, or roasted Brussels sprouts. These vegetables provide a pleasant crunch and fresh flavors that enhance the savory chicken and vegetable filling.
Warm Bread Rolls
Soft, warm dinner rolls or crusty sourdough slices are perfect for soaking up the luscious sauce inside our pot pie. A dab of butter or garlic spread makes them even more indulgent.
Cranberry or Apple Sauce
A tangy fruit sauce offers a surprising but delightful flavor contrast. We recommend serving with a side of cranberry sauce or homemade apple chutney to add a sweet and tart dimension to the meal.
Beverages to Pair
We suggest light white wines like Chardonnay or Sauvignon Blanc to accentuate the creamy flavors. For non-alcoholic options, iced tea with lemon or sparkling water with a twist of lime refresh the palate.
| Serving Element | Purpose | Taste/Texture Contribution |
|---|---|---|
| Fresh Green Salad | Adds freshness | Crisp, light, slightly tangy |
| Steamed/Roasted Veggies | Adds color and nutrients | Crunchy, savory |
| Warm Bread Rolls | Soaks up sauce | Soft, buttery, chewy |
| Cranberry/Apple Sauce | Provides contrasting flavors | Sweet-tart, fruity |
| Recommended Beverages | Enhances overall flavor experience | Light, refreshing |
“Pairing our homemade Marie Callender Pot Pie with complementary sides ensures a well-rounded meal that delights every sense.”
By thoughtfully combining these Serving Suggestions, we create a memorable dining experience that highlights the rich flavors and textures of the pot pie while keeping the meal balanced and satisfying.
Make-Ahead and Storage Tips
Preparing Marie Callender Pot Pie in advance saves us valuable time while preserving its rich flavors and flaky texture. Here are our best tips for make-ahead preparation and proper storage to enjoy this comforting dish whenever we want.
Make-Ahead Preparation
- Assemble the pot pie completely following the recipe but pause before baking.
- Wrap tightly with plastic wrap or aluminum foil to prevent air exposure.
- Refrigerate for up to 24 hours before baking. This allows flavors to meld while keeping the crust from sogging.
- For longer storage, freeze the unbaked pot pie (wrapped well) for up to 2 months.
Baking from Frozen
- Remove the plastic wrap and cover loosely with foil.
- Bake at 350°F (175°C) for 1 hour 15 minutes.
- Remove foil for the last 15-20 minutes to brown the crust to golden perfection.
- Let it rest 10 minutes before serving to allow the filling to set.
Storage After Baking
- Cool the baked pot pie completely to room temperature.
- Cover with foil or airtight container.
- Store in the refrigerator for up to 3 days.
- For longer storage, cut into portions, wrap tightly, and freeze for up to 2 months.
Reheating Tips
- Oven reheating maintains crispness: bake at 350°F (175°C) for 20-25 minutes covered, then uncovered for 5-10 minutes.
- Microwave reheating is quicker but may soften crust; cover loosely and heat on medium power in 1-2 minute intervals.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Make-ahead (uncooked) | Refrigerator | Up to 24 hours | Bake immediately after storage |
| Make-ahead (uncooked) | Freezer | Up to 2 months | Wrap tightly to prevent freezer burn |
| Baked pot pie | Refrigerator | Up to 3 days | Cover tightly. Reheat before eating |
| Baked pot pie | Freezer | Up to 2 months | Portion for convenience. Reheat in oven |
Conclusion
Making a homemade Marie Callender-style pot pie is a rewarding way to bring comfort food to your table with fresh ingredients and that flaky crust we all love. With the right prep, tools, and a little patience, you can enjoy a delicious, hearty meal that feels like a special treat any night of the week.
Whether you’re cooking for family or meal prepping for busy days ahead, this recipe offers flexibility and convenience without sacrificing flavor. We hope you find joy in creating and sharing this classic dish that warms both the kitchen and the heart.
Frequently Asked Questions
What ingredients are needed to make a homemade Marie Callender-style chicken pot pie?
You need cooked chicken, core vegetables like carrots, celery, onions, peas, a creamy sauce, and for the crust, all-purpose flour and cold butter. Optional additions include mushrooms, corn, and herbs for extra flavor.
What equipment is essential for making pot pie from scratch?
Key tools include mixing bowls, measuring cups and spoons, rolling pin, skillet or sauté pan, whisk, pastry brush, sharp knife, and a baking dish or ramekins. A food processor and cooling rack are helpful but optional.
How do I prepare the vegetables for the pot pie filling?
Wash and chop vegetables like carrots, celery, onions, and peas into uniform sizes to ensure even cooking during the sauté process.
How is the creamy filling for the pot pie made?
Cook the chicken and sauté the vegetables, then create a roux with butter and flour before adding broth or milk to form a creamy sauce combining all filling ingredients.
What tips help create a flaky pot pie crust?
Use cold butter and keep the dough cold during assembly. Avoid overworking the dough to maintain flakiness and use chilled ingredients for the best crust texture.
What are the baking temperature and time for a perfect pot pie?
Bake at around 375°F (190°C) for 30-40 minutes, or until the crust is golden and the filling is bubbly. Let it rest a few minutes before serving.
Can I customize the pot pie filling?
Yes, you can add ingredients like mushrooms, corn, or herbs to enhance flavor and texture based on your preference.
What are some good side dishes to serve with pot pie?
Try a fresh green salad with vinaigrette, steamed or roasted vegetables, warm bread rolls, or tangy sauces like cranberry or apple sauce for contrast.
How can I make pot pie ahead of time and store it?
Assemble the pot pie and refrigerate it up to 24 hours or freeze it for up to 2 months. Bake from frozen by adding extra baking time as needed.
What’s the best way to reheat a baked pot pie?
Reheat in the oven at 350°F (175°C) until warmed through to maintain the flaky crust and creamy filling, avoiding microwaving to prevent sogginess.