There’s something incredibly comforting about a classic chicken pot pie, and Marie Callender’s version has become a household favorite for good reason. With its flaky golden crust and rich, creamy filling packed with tender chicken and hearty vegetables, this dish feels like a warm hug on a plate. It’s the kind of meal that brings everyone to the table and satisfies cravings for home-cooked goodness.
We love how this recipe balances convenience with homemade flavor, making it perfect for busy weeknights or cozy weekends. Whether you’re recreating a nostalgic favorite or discovering it for the first time, this Marie Callender Chicken Pot Pie recipe delivers that perfect blend of taste and comfort. Let’s dive in and make a pie that’s as satisfying as it is delicious.
Ingredients
To create an authentic Marie Callender Chicken Pot Pie, we gather essential ingredients that deliver that perfect blend of creamy filling and flaky crust. Each component plays a vital role in crafting this classic comfort dish.
For the Filling
- 2 cups cooked chicken, diced (preferably rotisserie for convenience)
- 1 cup carrots, peeled and diced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup onion, finely chopped
- 3/4 cup potatoes, peeled and cubed
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon garlic powder (optional for added depth)
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 cup ice water, plus more if needed
- Tip: Use cold butter for a flaky, tender crust.
Additional Ingredients
- 1 egg, beaten (for egg wash to achieve golden crust)
- Cooking spray or extra butter (to grease the pie dish)
| Ingredient Category | Key Items |
|---|---|
| Filling | Chicken, vegetables, butter, broth, milk |
| Crust | Flour, butter, salt, ice water |
| Additional | Egg for wash, butter or spray |
By precisely measuring and preparing these ingredients, we guarantee the satisfying taste and texture that makes Marie Callender’s chicken pot pie a beloved classic.
Equipment Needed
To recreate the authentic flavor and texture of the Marie Callender Chicken Pot Pie Recipe, having the right equipment is essential. Here is a detailed list of the tools we need to ensure every step goes smoothly and the final dish turns out perfectly.
Essential Bakeware and Cookware
- 10-inch deep-dish pie plate or 9×9-inch square baking dish: This size allows the filling and crust to bake evenly, resulting in a flaky crust and creamy filling.
- Large skillet or sauté pan: We use this to cook the vegetables and chicken for the filling.
- Medium saucepan: Ideal for preparing the roux and simmering the creamy sauce.
- Mixing bowls: For combining dough ingredients and mixing filling components.
- Measuring cups and spoons: Precision is key when balancing the filling flavors and perfecting the flaky crust.
- Rolling pin: To roll out the chilled dough evenly for a consistent crust thickness.
- Pastry brush: We use this to apply the egg wash, which creates that signature golden brown finish.
- Whisk and wooden spoon: For stirring the filling and dough components smoothly without lumps.
Optional but Helpful Tools
- Food processor: Makes blending the flaky crust dough quicker and more consistent.
- Cooling rack: To let the pie cool after baking, preventing soggy crust bottoms.
- Sharp knife or pastry cutter: Useful for venting the top crust to release steam while baking.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Deep-dish pie plate | Baking the assembled pot pie |
| Large skillet | Cooking chicken & vegetables filling |
| Medium saucepan | Making creamy roux sauce |
| Mixing bowls | Combining dough and filling ingredients |
| Measuring cups/spoons | Accurate ingredient measuring |
| Rolling pin | Rolling out crust dough evenly |
| Pastry brush | Applying egg wash for golden crust |
| Whisk & wooden spoon | Stirring filling and dough |
| Food processor | Quick dough mixing (optional) |
| Cooling rack | Proper cooling to prevent sogginess |
| Sharp knife/pastry cutter | Cutting steam vents on crust |
Using this equipment setup, we prepare each element of the Marie Callender Chicken Pot Pie with precision and ease, creating a classic dish that boasts a perfectly flaky crust and rich, flavorful filling.
Prep Work
Getting the foundation right ensures our Marie Callender Chicken Pot Pie turns out perfect. Let’s focus on prepping the key ingredients efficiently.
Preparing the Chicken
To achieve tender, flavorful chicken that defines this pot pie, start with cooked chicken breast or thighs.
- Use 2 cups cooked chicken, shredded or diced evenly.
- For best results, poach or roast chicken in advance for moist texture.
- If using leftover chicken, ensure no excess moisture to avoid soggy filling.
Pro tip: Season chicken lightly with salt and pepper before cooking to enhance the overall flavor depth.
Chopping Vegetables
Fresh vegetables build the classic, hearty filling. Careful chopping helps even cooking.
- Vegetables needed:
- ¾ cup diced carrots
- ½ cup chopped celery
- ½ cup frozen peas (thawed)
- ½ cup diced onions
| Vegetable | Prep Instruction | Size |
|---|---|---|
| Carrots | Peel and dice | ¼-inch pieces |
| Celery | Wash and chop | ¼-inch pieces |
| Onions | Peel and chop | Finely diced |
| Peas | Thaw frozen peas | Ready to use |
Chop vegetables uniformly so they soften consistently in our creamy sauce.
Making the Sauce
The sauce is at the heart of our filling, binding chicken and vegetables in rich, comforting flavor.
- Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat.
- Add the diced onions, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in 1/3 cup all-purpose flour, cooking for 1-2 minutes to form a roux—this thickens the sauce beautifully.
- Gradually whisk in 2 cups chicken broth and 1 cup whole milk, ensuring no lumps.
- Simmer for 8-10 minutes until sauce thickens and coats the back of a spoon.
- Add thawed peas and shredded chicken, tossing gently to combine.
- Season with salt, pepper, and a pinch of dried thyme for classic herbaceous notes.
Remember: Stir continuously while whisking broth and milk to maintain a silky smooth sauce—this seals the hallmark texture of Marie Callender Chicken Pot Pie filling.
Directions
Follow these precise steps to craft a rich, creamy Marie Callender Chicken Pot Pie with a perfectly flaky crust. We guide you from making the filling to the final golden bake.
Making the Filling
- Melt butter in a large skillet over medium heat until foaming.
- Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until softened and fragrant.
- Stir in minced garlic and cook for 1 minute.
- Sprinkle the flour evenly over the vegetables. Whisk constantly for 2 minutes to form a smooth roux without lumps.
- Gradually pour in chicken broth and milk while whisking vigorously. Continue cooking until the mixture thickens to a creamy sauce, about 4-5 minutes.
- Add diced, cooked chicken breast or thighs, frozen peas, salt, black pepper, and a pinch of thyme. Stir well to combine.
- Remove the filling from heat and set aside to cool slightly.
Preparing the Pie Crust
- In a medium bowl, combine 2 1/2 cups of all-purpose flour and a pinch of salt.
- Cube cold butter and cut into the flour mixture with a pastry cutter or fingertips until the texture resembles coarse crumbs.
- Slowly add 6-8 tablespoons of ice water, mixing gently until the dough starts to come together.
- Form the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one disc on a lightly floured surface to fit your deep-dish pie plate (about 12 inches in diameter). Roll the second disc to create the top crust.
Assembling the Chicken Pot Pie
- Preheat oven to 425°F (220°C).
- Place the rolled bottom crust into the pie plate, pressing it gently against the dish.
- Pour the prepared filling evenly into the crust.
- Carefully place the top crust over the filling. Trim excess dough leaving about 1/2 inch overhang.
- Fold the edges under the bottom crust and crimp to seal tightly.
- Poke several slits in the top crust to allow steam to escape during baking.
- Brush the top crust with a beaten egg for a beautiful golden brown finish.
Baking Instructions
| Step | Details |
|---|---|
| Oven Temperature | 425°F (220°C) |
| Initial Bake | 15 minutes |
| Reduce Temperature | Lower oven to 350°F (175°C) |
| Bake Time | Additional 35-40 minutes |
| Doneness Check | Crust is golden, filling bubbly |
- Bake the pie at 425°F for 15 minutes.
- Lower the oven temperature to 350°F and continue baking for 35-40 minutes until the crust is deep golden and the filling bubbles through the vent holes.
- Remove pie from the oven and let it rest for 10 minutes before serving to allow the filling to set.
Make-Ahead Instructions
To enjoy the Marie Callender Chicken Pot Pie with ease on busy days, we can prepare key components ahead of time. This approach ensures that the hearty flavors and flaky texture are preserved while saving valuable time during assembly and baking.
Prepare the Filling in Advance
- Cook and chop the chicken as directed, then sauté the vegetables until tender.
- Create the creamy sauce by making the roux and combining broth and milk.
- Mix the chicken, vegetables, and sauce thoroughly.
- Transfer the filling to an airtight container, cool to room temperature, then refrigerate.
The filling can be stored in the refrigerator for up to 2 days without compromising flavor or texture.
Make the Pie Crust Ahead
- Prepare the pie crust dough by mixing flour and cold butter until crumbly.
- Add ice water gradually, forming a smooth dough ball.
- Wrap the dough tightly in plastic wrap and chill in the fridge for at least 1 hour or up to 2 days.
Assembly and Baking on Serving Day
- Roll out the chilled dough and place the bottom crust in the pie plate.
- Pour the prepared filling evenly into the crust.
- Cover with the top crust, seal edges, and brush with egg wash for a beautiful golden finish.
- Bake immediately or cover and refrigerate the unbaked pie for up to 24 hours before baking.
Freezing Options
| Item | Storage Method | Duration | Notes |
|---|---|---|---|
| Filling | Airtight container | Up to 2 days (fridge) | Defrost thoroughly before using |
| Pie crust dough | Wrapped in plastic wrap | Up to 2 days (fridge) | Bring to room temperature before rolling |
| Assembled unbaked pie | Wrapped tightly in foil | Up to 1 month (freezer) | Thaw overnight in fridge before baking |
“Freezing the assembled pie is perfect for last-minute meals while maintaining the signature flaky crust and creamy filling.”
By following these make-ahead instructions we can master the timing of our Marie Callender Chicken Pot Pie recipe and ensure a warm comforting meal whenever desired without compromising quality.
Serving Suggestions
To elevate our experience with Marie Callender Chicken Pot Pie, we recommend pairing it with sides that complement its rich, creamy filling and flaky crust. Here are some thoughtful serving suggestions to enhance every bite:
- Fresh Green Salad
A crisp salad with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette adds a refreshing contrast. The acidity cuts through the pie’s richness and balances the meal.
- Steamed or Roasted Vegetables
Lightly steamed green beans, asparagus, or roasted Brussels sprouts bring additional vegetable variety, boosting nutrition and texture without overpowering the pie’s flavors.
- Cranberry Sauce or Chutney
A spoonful of tart cranberry sauce or apple chutney provides a sweet and tangy element. This vibrant contrast highlights the savory herbs and tender chicken inside the pie.
- Buttery Mashed Potatoes
For a hearty pairing, creamy mashed potatoes complement the smooth filling and flaky crust while creating a comforting plate to satisfy any appetite.
- Warm Dinner Rolls
Soft, buttery rolls are perfect for soaking up any extra gravy. They also add a pleasant textural contrast alongside the pie’s crisp pastry.
Wine Pairing Guide
Choosing the right beverage enhances our Marie Callender Chicken Pot Pie meal. Below is a guide to ideal wine options:
| Wine Type | Flavor Profile | Why It Works |
|---|---|---|
| Chardonnay | Buttery, oaky | Enhances creamy filling, complements crust |
| Pinot Noir | Light, fruity | Balances savory chicken and herbs |
| Sauvignon Blanc | Crisp, acidic | Cuts through richness, refreshing palate |
| Light Red Blend | Smooth, medium-bodied | Supports hearty flavors without overpowering |
Chef’s Tip: Serve wines slightly chilled (white) or at room temperature (red) to best complement the pie’s warmth.
Presentation Tips
- Let the pot pie rest for about 10 minutes after baking before slicing. This allows the filling to set and makes serving cleaner.
- Garnish the plate with fresh herbs such as thyme or parsley for a pop of color and aroma.
- Use rustic white or earth-toned plates to emphasize the wholesome, home-cooked nature of the dish.
By incorporating these classic sides, beverage pairings, and presentation touches, we can turn each serving of Marie Callender Chicken Pot Pie into a memorable dining experience that satisfies both the palate and the soul.
Storage and Leftovers
Proper storage of Marie Callender Chicken Pot Pie is essential to maintain its rich flavor and flaky crust. Once your pie has cooled to room temperature, follow these steps to store and enjoy leftovers safely and deliciously.
Refrigeration
- Cover the pie tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3-4 days.
- To reheat, preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet and heat uncovered for 20-25 minutes or until warmed through.
- Avoid microwaving if possible, as it can make the crust soggy.
Freezing
For longer storage, freezing is a great option to enjoy Marie Callender Chicken Pot Pie anytime.
| Item | Preparation for Freezing | Storage Duration | Thawing Method |
|---|---|---|---|
| Unbaked Assembled Pie | Cover tightly with foil and wrap. | Up to 2 months | Thaw overnight in the fridge |
| Cooked Pie Filling | Place in an airtight container. | Up to 3 months | Thaw in fridge before reheating |
| Pie Crust Dough | Wrap tightly in plastic wrap. | Up to 1 month | Thaw in fridge, then roll as usual |
- When ready to bake a frozen assembled pie, bake directly from frozen at 375°F (190°C) for 45-60 minutes.
- Ensure the filling is bubbly and crust is golden before serving.
Leftover Serving Tips
- To restore the flaky texture, place leftover slices on a baking sheet and heat in a preheated oven at 350°F (175°C) for about 15 minutes.
- Add a sprinkle of fresh herbs like parsley or thyme before serving to brighten the flavors.
- Pairing reheated servings with a fresh green salad or steamed vegetables revitalizes the meal.
Conclusion
Marie Callender’s chicken pot pie offers a perfect blend of comfort and convenience that fits seamlessly into our busy lives. With the right ingredients, equipment, and techniques, we can recreate this classic dish that brings warmth and satisfaction to any table. Whether we’re preparing it fresh or using make-ahead options, each bite delivers that flaky crust and creamy filling we love.
By paying attention to storage and reheating tips, we ensure every serving tastes just as good as the first. Pairing it with thoughtful sides and drinks elevates the experience, making this recipe a reliable go-to for memorable meals. Embracing this recipe means enjoying a timeless favorite that feels like home every time.
Frequently Asked Questions
What makes Marie Callender’s chicken pot pie so comforting?
Marie Callender’s chicken pot pie combines a flaky, golden crust with creamy filling packed with tender chicken and fresh vegetables, offering a rich, home-cooked flavor that comforts and brings people together.
What are the key ingredients needed for this chicken pot pie recipe?
Key ingredients include cooked chicken, carrots, celery, peas, onions, butter, flour, broth, and seasonings. Cold butter is essential for a flaky crust, along with flour and ice water for the dough.
What equipment do I need to make this chicken pot pie?
You’ll need a deep-dish pie plate, large skillet, saucepan, mixing bowls, measuring tools, rolling pin, and pastry brush. Optional items like a food processor or cooling rack can help but aren’t required.
How do I prepare the chicken and vegetables for the filling?
Season the cooked chicken for flavor and chop vegetables uniformly—carrots, celery, peas, and onions—to ensure even cooking and blend well in the creamy sauce for a balanced filling.
What is the best way to make the pie crust flaky?
Use cold butter cut into the flour, handle the dough lightly, and chill it before rolling. Brushing the crust with an egg wash before baking helps achieve a golden, crisp texture.
Can I make parts of the chicken pot pie ahead of time?
Yes, you can prepare and refrigerate the filling and pie crust for up to two days. Both the filling and dough also freeze well, making it easy to assemble and bake later.
How should I bake the chicken pot pie for the best results?
Start baking at a high temperature to set the crust, then lower the temperature to finish cooking till the filling bubbles and the crust turns golden. Let it rest before slicing.
What are some good side dishes to serve with chicken pot pie?
Serve with fresh green salad, roasted or steamed vegetables, cranberry sauce, buttery mashed potatoes, or warm dinner rolls to complement the meal.
What wines pair well with chicken pot pie?
Chardonnay, Pinot Noir, and Sauvignon Blanc are excellent choices. These wines balance the creamy, savory flavors without overpowering the dish.
How do I store leftovers to keep the pot pie fresh?
Refrigerate leftovers in an airtight container for up to 3-4 days. You can also freeze the unbaked pie or filling for longer storage and reheat gently to maintain texture and flavor.