Marie Callender's Chicken Pot Pie features tender chunks of seasoned chicken, mixed vegetables like peas and carrots, and a creamy savory sauce, all encased in a flaky golden-brown crust, delivering a comforting and hearty meal.
Equipments
- Oven
- Baking sheet
- Knife
- Cutting board
- Mixing bowls
- Saucepan
- Whisk
- Rolling pin
- Pastry brush
- Measuring cups
- Measuring spoons
- Pie dish
Ingredients
- 2 cups cooked chicken breast, diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup frozen corn
- 1/2 cup diced celery
- 1/3 cup diced onion
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2/3 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 prepared pie crusts (top and bottom)
- 1 egg
Use cooked chicken breast that is tender and well-seasoned to enhance the flavor of your pot pie. Frozen peas, corn, and diced carrots provide a balance of sweetness and texture, so make sure to thaw them slightly before mixing. Unsalted butter and all-purpose flour create a roux that thickens the creamy sauce, so measure accurately for the best consistency. Fresh herbs like dried thyme and parsley are key for adding depth, but adjust the salt and pepper to suit your taste. Marie Callender's Chicken Pot Pie copycat recipe brings together these ingredients in a flaky crust to deliver the same comforting, hearty meal you love from the brand.
Instructions
- Preheat oven to 400°F (200°C).
- Place pie dish on baking sheet.
- In saucepan, melt butter over medium heat.
- Add onions, carrots, and celery; cook until softened.
- Stir in flour and cook 1-2 minutes.
- Gradually whisk in chicken broth and milk until smooth.
- Add salt, pepper, thyme, and parsley; stir well.
- Simmer sauce until thickened.
- Add cooked chicken, peas, and corn; mix to combine.
- Roll out bottom pie crust and fit into pie dish.
- Pour chicken and vegetable mixture into crust.
- Roll out top pie crust; lay over filling.
- Trim and seal the edges; cut a few slits for steam.
- Beat egg; brush over top crust.
- Bake 35-40 minutes or until golden brown.
- Cool 10-15 minutes before serving.
Substitution
Marie Callender's Chicken Pot Pie combines tender chicken, mixed vegetables, and creamy sauce inside a flaky crust, creating a classic comfort food. If fresh vegetables are unavailable, you can substitute with canned or frozen alternatives, just be sure to drain excess liquid to avoid a soggy filling. Using store-bought pie crusts saves time, but homemade crust can add a richer flavor and flaky texture. When baking, placing the pie on a baking sheet helps catch any spills and ensures even cooking. Your egg wash can be swapped with milk or cream to achieve different browning effects on the crust.
Tips
Make sure your chicken is fully cooked and cooled before dicing to avoid excess moisture in the filling. Whisk the sauce continuously when adding broth and milk to prevent lumps from forming in the roux. When sealing the pie crust edges, pressing firmly and crimping helps prevent leaks during baking. Your pie will achieve the best golden color and even cooking if you place the pie dish on a preheated baking sheet in the oven.
Nutritions
Marie Callender's Chicken Pot Pie provides a balanced source of protein from diced cooked chicken breast, essential for muscle repair and maintenance. The inclusion of mixed vegetables such as peas, carrots, corn, and celery delivers dietary fiber, vitamins A and C, and antioxidants that support immune health and digestion. The creamy sauce made with whole milk and chicken broth adds calcium and hydration, while the buttery, flaky crust supplies carbohydrates and fats for energy. You can enjoy this hearty meal as a comfort food that also offers a variety of nutrients for a satisfying and nourishing dish.
Storage
Store leftover chicken pot pie in an airtight container or tightly wrapped with aluminum foil to preserve freshness. Refrigerate within two hours of baking and consume within 3 to 4 days to maintain optimal flavor and safety. For longer storage, freeze the pie in a well-sealed container for up to 2 months, thawing overnight in the refrigerator before reheating.
Variation or Alternatives
You can substitute the cooked chicken breast with shredded rotisserie chicken for extra flavor and convenience. Swap frozen peas and corn with fresh or canned vegetables to adjust texture and taste to your preference. Consider using a biscuit dough crust instead of traditional pie crust for a flakier, more buttery topping. To enhance the filling's richness, replace whole milk with half-and-half or heavy cream.
Allergies
Marie Callender's Chicken Pot Pie contains common allergens such as milk, present in whole milk and butter, and eggs, used in the pie crust. The wheat-based all-purpose flour in the crust can trigger gluten allergies or sensitivities. If you have dairy, egg, or gluten allergies, be cautious when consuming this meal.
Why this recipe?
Marie Callender's Chicken Pot Pie is beloved for its flaky, buttery crust and rich, creamy filling packed with tender chicken, garden-fresh vegetables, and savory herbs. The perfect balance of textures and flavors makes it a comforting meal that appeals to a wide range of taste preferences. You'll find attempting a copycat recipe rewarding because it allows you to customize ingredients for dietary needs and freshness while recreating the nostalgic taste at home. Making it yourself ensures control over quality and can be a delightful cooking experience that matches the restaurant's classic dish.