Imagine yourself in a cozy kitchen, surrounded by the comforting aroma of a freshly baked Marie Callender’s Chicken Pot Pie. The golden crust, filled with tender chicken, vegetables, and creamy sauce, is a classic comfort food that warms the soul. Now, you can recreate this beloved dish in your own kitchen with this easy-to-follow recipe.
Tastes Just Like the Original
This homemade version of Marie Callender’s Chicken Pot Pie tastes just like the original, with a flaky crust and a rich, savory filling that will have you coming back for seconds.
Reasons to Make This Dish
- It’s a comforting and satisfying meal that the whole family will love.
- It’s easy to make and perfect for a cozy night in.
- You can customize the filling to suit your taste preferences.
Why My Family Loves This Meal
My family loves this meal because it reminds us of Sunday dinners at grandma’s house. The warm, comforting flavors bring back memories of laughter and love shared around the dinner table.
Ingredients
- 1 pound cooked chicken, diced – provides protein and flavor
- 1 cup frozen mixed vegetables – adds color and nutrients
- 1 can cream of chicken soup – creates a creamy base for the filling
- 1 cup chicken broth – adds depth of flavor
- 1 teaspoon garlic powder – enhances the savory taste
- 1 teaspoon onion powder – adds a subtle onion flavor
- Salt and pepper to taste – enhances the overall flavor
- 1 package refrigerated pie crusts – for the flaky crust
Preparing the Ingredients
Before you start assembling the pot pie, make sure all your ingredients are prepped and ready to go. Cook and dice the chicken, thaw the frozen vegetables, and have the pie crusts at room temperature.
Cutting Techniques
When dicing the chicken, make sure to cut it into small, bite-sized pieces to ensure even distribution throughout the filling. For the vegetables, aim for uniform pieces to ensure even cooking.
Kitchen Tools Required
To make this dish, you will need a mixing bowl, a baking dish, a knife for cutting the ingredients, a rolling pin for the pie crust, and a pastry brush for egg wash. These tools are essential for preparing and assembling the pot pie.
Common Issues and Solutions
- Crust is soggy: Pre-bake the bottom crust before adding the filling to prevent sogginess.
- Filling is too runny: Add a thickening agent like flour or cornstarch to the filling to achieve the desired consistency.
- Crust is too brown: Cover the edges of the pie with foil halfway through baking to prevent over-browning.
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Roll out one pie crust and place it in the bottom of a baking dish.
- Pour the chicken mixture over the crust.
- Roll out the second pie crust and place it on top of the filling.
- Seal the edges of the crusts together and cut slits in the top crust to vent.
- Brush the top crust with egg wash for a golden finish.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving.
Tips for Perfect Results
For a flakier crust, chill the pie crusts in the refrigerator before rolling them out. Make sure to vent the top crust to allow steam to escape during baking, preventing a soggy bottom crust.
Alternative Ways to Change the Recipe
- Vegetarian Option: Substitute tofu or chickpeas for the chicken and use vegetable broth instead of chicken broth.
- Gluten-Free Option: Use a gluten-free pie crust or make a crustless version by layering the filling in a baking dish.
- Spicy Variation: Add diced jalapenos or red pepper flakes to the filling for a kick of heat.
Final Thoughts
Marie Callender’s Chicken Pot Pie is a timeless classic that brings comfort and warmth to any meal. By following this recipe, you can recreate the same delicious flavors in your own kitchen. Whether you’re looking for a cozy dinner for two or a family-friendly meal, this pot pie is sure to satisfy your cravings. Enjoy!
