Marie Callender’s Pot Pie has long been a comforting classic that brings warmth and satisfaction to any meal. Known for its flaky crust and rich, creamy filling packed with tender chicken and hearty vegetables, this dish has become a go-to for busy families and comfort food lovers alike.
We love how this recipe captures that homemade feel while being easy enough to whip up on a weeknight. Whether you’re craving a nostalgic meal or looking to impress with a cozy dinner, Marie Callender’s Pot Pie hits all the right notes. Let’s dive into making this timeless favorite that promises to fill your kitchen with inviting aromas and your table with smiles.
Ingredients
To recreate the Marie Callender’s Pot Pie at home, we need to gather fresh and flavorful ingredients that deliver the perfect balance between the creamy filling and flaky crust. Below is a detailed list of what we will use to capture every bit of that comforting classic taste.
Filling Ingredients
We focus on ingredients that create the rich, hearty filling full of tender chicken and vibrant vegetables. Here’s what we need for the filling:
- 2 cups cooked, shredded chicken (preferably white meat for tenderness)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup frozen peas (thawed)
- 1/2 cup diced celery (approximately 1 stalk)
- 1/4 cup diced onion
- 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 (low sodium)
- 2/3 cup whole milk or heavy cream
These ingredients create the creamy base and hearty vegetable blend that define the classic filling texture and flavor.
Crust Ingredients (If Preparing From Scratch)
For those who want to skip pre-made crusts and experience the flaky, buttery texture from scratch, here are the ingredients needed:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Sifted, for a tender crust |
| Unsalted butter | 1 cup (2 sticks) | Very cold, cut into small pieces |
| Ice water | 1/4 to 1/2 cup | Added gradually to bind the dough |
| Salt | 1 teaspoon | Enhances flavor |
Making the crust from scratch adds a personal touch and elevates our homemade Marie Callender’s Pot Pie experience with its signature flaky and golden finish.
Equipment Needed
To ensure our Marie Callender’s Pot Pie Recipe turns out perfectly, having the right equipment is essential. Here is a detailed list of the tools we will need to prepare both the filling and the crust with ease and precision.
Essential Kitchen Tools
- Large Skillet or Sauté Pan
For cooking the vegetables and simmering the filling mixture.
- Medium Saucepan
To prepare the roux and combine the broth and milk or cream.
- Mixing Bowls
Multiple sizes will help with mixing ingredients, especially if making the crust from scratch.
- Measuring Cups and Spoons
Accurate measurements are key to recreating the rich, balanced flavors of the pot pie.
- Pastry Blender or Food Processor
To cut cold butter into flour for a flaky homemade crust.
- Rolling Pin
For rolling out the dough evenly if using a homemade crust.
- Pie Dish or Casserole Dish (9-inch)
The ideal vessel for baking the pot pie to a golden, flaky finish.
- Sharp Knife and Cutting Board
For chopping vegetables and shredding chicken.
- Wire Whisk and Wooden Spoon
To stir the filling and ensure a smooth, lump-free sauce.
- Fork
For creating decorative vent holes in the crust and sealing edges.
- Oven Mitts
Essential for safely handling hot dishes.
Summary Table of Equipment
| Equipment | Purpose | Notes |
|---|---|---|
| Large Skillet/Sauté Pan | Sauté vegetables and simmer filling | Non-stick recommended |
| Medium Saucepan | Prepare roux and simmer sauce | Medium heat preferred |
| Mixing Bowls | Mixing dough and ingredients | Various sizes needed |
| Measuring Cups/Spoons | Accurate ingredient measurement | Essential for precision |
| Pastry Blender/Food Processor | Cut butter into flour for crust | Choose based on availability |
| Rolling Pin | Roll out pie crust | Even size for consistent crust |
| Pie or Casserole Dish | Baking pot pie | 9-inch recommended |
| Knife and Cutting Board | Chop veggies and shred chicken | Sharp knife ensures clean cuts |
| Wire Whisk and Wooden Spoon | Stir filling for smooth texture | Prevent lumps |
| Fork | Create vents and seal crust edges | Decorative and functional |
| Oven Mitts | Handle hot dishes | Safety first |
Pro Tips for Using Equipment
“Using a pastry blender or food processor chilled and cold ingredients ensures the crust becomes flaky and tender, mimicking the signature texture of Marie Callender’s pot pie.”
“Avoid overmixing the dough to keep it light. Roll the crust gently to an even thickness to achieve a golden finish.”
In the next section, we will focus on step-by-step instructions to prepare the filling and crust using these tools to bring our signature comfort meal to life.
Make-Ahead Tips
Preparing Marie Callender’s Pot Pie in advance can save us time and enhance its flavors. Here are our key tips for make-ahead success:
1. Assemble the Filling and Crust Separately
- Prepare the filling completely, including cooking the chicken, sautéing vegetables, and making the creamy sauce.
- Chill the filling in an airtight container for up to 3 days in the refrigerator to deepen the flavors.
- Make the crust dough and wrap it tightly in plastic wrap. Refrigerate the dough for up to 2 days, or freeze it for up to 1 month.
2. Pre-Bake the Crust Option
For a crispier bottom crust, we recommend pre-baking the crust shell:
- Roll out the dough and place it in the pie dish.
- Cover with parchment paper and fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 10–12 minutes until lightly golden.
- Cool completely before adding filling.
3. Complete Assembly and Freeze
We can assemble the entire pot pie before baking to store it for longer:
- Place chilled filling into the prepared crust.
- Cover with the top crust or lattice and seal edges tightly.
- Brush with egg wash for a golden finish.
- Wrap securely in foil and freeze for up to 2 months.
Below is a quick reference table summarizing storage times and conditions:
| Step | Storage Method | Recommended Duration |
|---|---|---|
| Filling | Refrigeration | Up to 3 days |
| Dough | Refrigeration | Up to 2 days |
| Dough | Freezing | Up to 1 month |
| Fully Assembled Pot Pie | Freezing | Up to 2 months |
4. Thawing and Baking Instructions
- To bake from refrigerated, assemble and bake at 375°F (190°C) for 35–40 minutes or until crust is golden and filling bubbly.
- To bake from frozen, remove foil and bake covered at 375°F (190°C) for 60 minutes, then uncover and bake 15 minutes more to brown the crust.
Pro Tip
“For the flakiest crust, always use cold ingredients and avoid overworking the dough.”
By following these make-ahead tips, we ensure that our Marie Callender’s Pot Pie delivers consistent, rich flavor and a perfectly flaky crust every time.
Instructions
Let’s dive into the step-by-step process to create this classic Marie Callender’s Pot Pie. Follow each stage carefully for a perfect flaky crust and rich, hearty filling.
Prep Work
- Gather all ingredients and kitchen tools outlined previously for smooth workflow.
- Preheat the oven to 400°F (204°C) to ensure it’s hot and ready once the pot pie is assembled.
- If making the crust from scratch, chill the butter and water beforehand for a flaky texture.
- Dice carrots, celery, and onion evenly to ensure consistent cooking.
- Shred cooked chicken and measure frozen peas to prepare filling quickly.
- Lightly grease your pie dish or line with parchment if preferred for easy serving.
Making the Filling (If Homemade)
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Add 1 cup diced onions, 1/2 cup diced celery, and 1/2 cup diced carrots. Cook 5-7 minutes stirring occasionally, until vegetables soften.
- Stir in 1/3 cup all-purpose flour steadily to form a roux and cook for 2 minutes without browning.
- Gradually whisk in 1 1/2 cups chicken broth followed by 1 cup milk or cream. Continue stirring until thickened and smooth.
- Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried thyme to enhance flavor.
- Add 2 cups shredded cooked chicken and 1 cup frozen peas. Stir gently to combine.
- Remove from heat and allow filling to cool slightly before assembling.
Assembling the Pot Pie
- Roll out the chilled homemade dough or thawed store-bought crust on a lightly floured surface to fit your pie dish.
- Transfer dough to the pie dish, pressing gently and trimming excess edges.
- Pour the prepared filling evenly into the crust-lined dish.
- Roll out the top crust and carefully place it over the filling.
- Trim and seal edges by pinching them together or using a fork to crimp, ensuring no filling leaks during baking.
- Cut small slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with 1 beaten egg for a golden, glossy finish.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Bake pot pie | 400°F | 30-35 minutes | Until crust is golden brown |
| Rest before serving | – | 10 minutes | Let filling settle and cool slightly |
- Place the assembled pot pie on the middle oven rack.
- Bake at 400°F (204°C) for 30 to 35 minutes, watching closely for a golden, flaky crust.
- Once baked, carefully remove from oven using oven mitts.
- Let it rest 10 minutes before slicing to allow filling to set perfectly.
- Serve warm and enjoy the comforting flavors reminiscent of Marie Callender’s Pot Pie classic.
Serving Suggestions
To fully enjoy our Marie Callender’s Pot Pie Recipe, we suggest pairing it with sides that complement its rich and savory profile. Here are some ideas to elevate your meal experience:
- Fresh Green Salad
A crisp salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette adds a refreshing contrast to the creamy pot pie filling.
- Steamed or Roasted Vegetables
Serve with slightly steamed broccoli, green beans, or roasted Brussels sprouts to introduce a vibrant, healthy element to the plate.
- Cranberry Sauce or Lingonberry Jam
A small dollop of tangy cranberry sauce or lingonberry jam delivers a subtle sweetness and acidity that balances the savory flavors.
- Buttery Mashed Potatoes
For those wanting extra comfort, creamy mashed potatoes with a touch of butter and garlic blend seamlessly with the pot pie’s classic flavors.
- Warm Dinner Rolls or Biscuits
Soft rolls or flaky biscuits offer an additional layer of texture and are perfect for soaking up the hearty filling.
Beverage Pairings
A well-chosen beverage can enhance the enjoyment of our Marie Callender’s Pot Pie. Consider these options:
| Beverage Type | Recommendation | Why It Works |
|---|---|---|
| White Wine | Chardonnay or Pinot Grigio | Light, crisp flavors complement creamy filling |
| Beer | Amber Ale or Pale Ale | Balanced maltiness refreshes the palate |
| Non-Alcoholic | Iced Tea or Sparkling Water | Cleansing and hydrating with minimal flavor interference |
“Balancing textures and flavors around our pot pie maximizes comfort and delight at the dinner table.”
Serving Temperature and Portions
To serve Marie Callender’s Pot Pie at its best:
- Temperature: Serve warm, around 135°F (57°C), allowing the filling to remain creamy without overheating.
- Portioning: Each pot pie typically serves 4 to 6 people. Pair with one or two side dishes listed above for a complete meal.
By thoughtfully selecting sides and drinks, our Marie Callender’s Pot Pie Recipe becomes a memorable centerpiece inviting everyone back for seconds.
Storage and Reheating Tips
To keep our Marie Callender’s Pot Pie tasting fresh and delicious, proper storage and reheating are essential. Here are detailed guidelines to help us maintain the pie’s flaky crust and rich filling.
Storing the Pot Pie
- Refrigeration: Store leftover pot pie in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Refrigerate within two hours of baking to prevent bacterial growth.
- Freezing: For longer storage, freeze the whole assembled pot pie or individual slices. Wrap with plastic wrap then a layer of foil or use a freezer-safe container to prevent freezer burn.
| Storage Method | Storage Duration | Conditions |
|---|---|---|
| Refrigerated | Up to 3 days | Airtight container or wrapped |
| Frozen Whole Pie | Up to 3 months | Wrapped tightly and sealed |
| Frozen Slices | Up to 1 month | Individually wrapped |
Reheating Instructions
To retain the signature flaky crust and creamy filling, follow these reheating methods carefully:
- From the Refrigerator:
- Preheat oven to 350°F (175°C).
- Place pot pie on a baking sheet to catch any drips.
- Cover loosely with foil to prevent over-browning.
- Bake for 20-25 minutes or until heated through.
- Remove foil during the last 5 minutes for a crispier crust.
- From the Freezer:
- Thaw the pie overnight in the refrigerator.
- Follow the refrigerated reheating steps.
- If reheating directly from frozen, increase bake time to 45-50 minutes, covering with foil at the start, then uncovering to crisp the crust.
Pro Tip: Avoid microwaving for reheating; it tends to make the crust soggy and affects the filling texture.
Tips for Best Results
- Let the pot pie cool completely before storing to prevent condensation inside the container.
- For extra crispness, brush the crust edges with a little melted butter before reheating.
- Serve immediately after reheating for the best flavor and texture.
Adhering to these Storage and Reheating Tips ensures every serving of Marie Callender’s Pot Pie feels freshly baked and satisfying just like the first slice.
Conclusion
Marie Callender’s Pot Pie recipe offers a perfect blend of convenience and comfort that fits seamlessly into our busy lives. With its flaky crust and hearty filling, it’s a dish that brings warmth and satisfaction to any table. By following the steps and tips we’ve shared, we can enjoy a homemade version that rivals the classic.
Whether we’re making it fresh or preparing it ahead, this pot pie promises consistency in flavor and texture. It’s more than just a meal—it’s a way to create inviting moments with family and friends. Let’s embrace the joy of cooking this timeless favorite and make it a staple in our kitchens.
Frequently Asked Questions
What ingredients do I need to make Marie Callender’s Pot Pie from scratch?
You need cooked shredded chicken, carrots, peas, celery, onion, butter, flour, seasonings, chicken broth, and milk or cream for the filling. For the crust, use all-purpose flour, unsalted butter, ice water, and salt.
Can I prepare the pot pie filling and crust ahead of time?
Yes, you can assemble the filling and crust separately. The filling can be refrigerated for up to 3 days, and the dough can be refrigerated or frozen for later use.
What equipment is necessary to make the pot pie?
Essential tools include a large skillet, medium saucepan, mixing bowls, measuring cups, pastry blender or food processor, rolling pin, pie dish, sharp knife, wire whisk, wooden spoon, fork, and oven mitts.
How do I ensure a flaky crust for my pot pie?
Use cold ingredients, avoid overmixing the dough, and chill it before rolling. You can also pre-bake the crust shell to get a crispier bottom.
What is the best way to store leftover pot pie?
Store leftovers in an airtight container or wrap tightly in plastic wrap. Refrigerate for a few days or freeze whole pies or slices for longer storage.
How should I reheat my refrigerated or frozen pot pie?
Reheat in a conventional oven at moderate temperature for best results. Avoid microwaving to keep the crust flaky and crisp.
What are some good side dishes to serve with pot pie?
Fresh green salad, steamed or roasted vegetables, cranberry sauce, buttery mashed potatoes, and warm dinner rolls or biscuits pair well with pot pie.
What beverages complement Marie Callender’s Pot Pie?
White wine, beer, iced tea, and sparkling water are excellent beverage choices to enjoy alongside your pot pie.
How long should I bake the pot pie for best results?
Bake at the specified temperature until the crust is golden and filling is bubbly, usually about 45-55 minutes depending on your oven.
Can I freeze a fully assembled pot pie?
Yes, you can freeze the assembled pot pie. Bake it directly from frozen by adding extra baking time, or thaw overnight before baking.