Copycat Marie Callender's Chicken Pot Pie Recipe

Despite being famous for their endless array of dessert pies, Marie Callender has a hearty pie up her sleeve. No, it’s not her German Chocolate Pie, although we do have a recipe for that too. Serve a warm slice of our Copycat Marie Callender’ Chicken Pot recipe for a perfect deep-dish meal that makes less of a mess and more food for everyone to enjoy! With each bite of this homemade chicken pot pie, you’ll be able to taste their famous tender chicken chunks, savory seasonings, and vegetables in a beautiful flaky crust. Prepare to be blown away by a creamy filling packed with all kinds of textures and flavors that will leave you wanting more.

How to Make Chicken Pot Pie Crust

Before we hop into this easy pot pie recipe, first we need to know how to prepare the crust. The flaky texture of the crust is a great combination with the creamy filling. With each slice, you’re greeted with a crisp sound of the exterior and its warm, mouth-watering filling. Using a pre-made crust will also give you an amazing flaky crust for your chicken pot pie plus a hassle-free prep. The bottom of the pot pie crust should have a fluted edge for the sole reason of stability. Apart from holding the filling, this prevents it from seeping between the edges that result in a soggy pie.

When you flute the edge, use your thumb to push the crust in the direction where your index finger and other thumb are holding the crust in place. Do this around the pie and there you have a fluted edge. Aside from fluting the bottom, you also have to slit the top of the chicken pot pie crust. This creates a vent for the steam to escape as your pot pie is baking. If you wish to deviate from the pie crust, easily turn this into a bisquick chicken pot pie recipe by mixing a cup of bisquick mix, one egg, and half a cup of milk to make a golden-brown crust.

Try another house specialty with our Copycat Marie Callender’s Southern Pecan Pie recipe. It’s a great way to practice your pie-making skills plus you’d ace that fluted edge. So, let’s head right into making the best chicken pot pie recipe!

How to Make Homemade Chicken Pot Pie

The eyebrow-raising origin of the pot pie recipe dates back to the Romans where they would serve it in banquets with live birds under the crust. From there, the brits switched up the meat to lambs, pork, or deer meat. The Americans adapted to chickens and other available meat, hence our easy chicken pot pie with pie crust.

Nowadays, we simply throw in leftover chicken meat, peas, carrots, and onion for an easy chicken pot pie like in this Chicken Pot Pie Recipe. You can easily make a homemade pot pieusing a saucepan as well. Others also try to switch up the meat in their usual chicken pot pie by following either a beef pot pie recipe or turkey pot pie recipe for a deliciously filling meal.

You can either pour the filling onto the pie crust and bake or serve as it is. You can even make a crustless instant pot chicken pot pie for a last-minute dinner! Learn about great pairing suggestions and more, by checking out our CAQ section down below. Our recipe offers a quick and easy way to assemble your pie just in time for dinner. We can guarantee it’s the best chicken pot pie recipe especially since Marie Callender has yet to disappoint.

How To Make Copycat Marie Callender's Chicken Pot Pie

Indulge in a Marie Callender-inspired pot pie recipe. This savory dish is filled with flavorful vegetables and a mouth-watering crust you shouldn’t pass up!

Prep: 25 mins

Rest: 20 mins

Cook: 45 mins

Total: 1 hr 30 mins

Makes:

Ingredients

For Filling:

1 cup water, divided
7 oz chicken breasts, boneless, skinless, and cubed
1½ oz carrots, cubed
2¾ oz celery, sliced
5½ oz red onion, chopped
1 tbsp chicken powder
¼ tsp black pepper
¼ cup unsalted butter
2 tbsp cornstarch
2 tsp all purpose flour
½ cup heavy whipping cream
½ cup frozen peas

For Crust:

2 balls of pie crust, 10 oz each, prepared & chilled

Instructions

Preheat oven to 400 degrees F.

Filling:

In a saucepan, combine ¾ cup water, chicken, carrots, celery, and onion. Bring to a boil.
Reduce to a simmer and cook for 10 minutes, stirring occasionally.
Add chicken powder, pepper, and butter.
Dissolve cornstarch and flour into remaining ¼ cup water and stir into chicken mixture.
Simmer for 3 minutes, stirring frequently until thickened.
Add peas & cream then simmer briefly & set aside.

Crust:

Roll out 1 ball as the bottom crust on a floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.
Lift the dough off the floured surface by rolling it onto the rolling pin and unroll over the pie plate.
Ease the dough into the plate loosely and press in place.
Trim the edge of the bottom crust.

To assemble:

Pour filling into the bottom crust.
Roll out another ball as the top crust and cover filling with top crust. Fold top crust under the bottom crust and cut slits for steam to escape.
Seal crust and flute edge. Set aside any excess dough for future use.
Bake for roughly 20 minutes or until the crust is golden brown and filling is bubbling.
Let it stand for 15 to 20 minutes before serving.

Nutrition

Sugar: 3g
:
Calcium: 33mg
Calories: 257kcal
Carbohydrates: 14g
Cholesterol: 69mg
Fat: 19g
Fiber: 2g
Iron: 1mg
Potassium: 270mg
Protein: 9g
Saturated Fat: 10g
Sodium: 304mg
Vitamin A: 1873IU
Vitamin C: 8mg

Nutrition Disclaimer

Recipes.net Team Modified: November 12, 2023

Commonly Asked Questions

What do I serve with chicken pot pie?

Green veggies like salad, stir-fried green beans, or asparagus make a delicious side. You can also try bread rolls and even potatoes. Try our Vinegar-Marinated Green Beans recipe to pair with your chicken pot pie!

How do I store and reheat chicken pot pie?

Reheating depends on how you stored your chicken pot pie. You can make it ahead and store the filling in an airtight container. Place it in the freezer and allow it to thaw in the fridge the night before you plan to bake it. Reheat the filling in a saucepan for 5 to 6 minutes and assemble the pot pie as instructed. If you’re going to be reheating leftovers, cover the crust with aluminum foil and preheat your oven to 300 degrees F. Let it bake for 30 minutes, occasionally checking every 10 minutes. This is to ensure that your crust will not burn and your pie doesn’t get mushy.

Conclusion

Serve the best chicken pot pie with our copycat recipe. Marie Callender definitely does not disappoint with her top-notch pie. This homemade pot pie is filled with savory flavors from the vegetables in the filling, the crisp, flaky crust, and creamy roux.

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Insights, advice, suggestions, feedback and comments from experts

Marie Callender is well-known for her delicious dessert pies, but she also has a fantastic recipe for Chicken Pot Pie. This homemade pot pie features tender chicken chunks, savory seasonings, and vegetables in a flaky crust. The creamy filling is packed with textures and flavors that will leave you wanting more. If you're interested in making this recipe, I can provide you with the step-by-step instructions.

Before we dive into the recipe, let's talk about a few concepts mentioned in the article.

Crust Preparation:

To make the perfect crust for your chicken pot pie, it's important to know how to prepare it. The article suggests using a pre-made crust for a hassle-free preparation. The bottom of the pot pie crust should have a fluted edge to provide stability and prevent the filling from seeping between the edges, resulting in a soggy pie. Fluting the edge involves pushing the crust in the direction where your index finger and thumb are holding it in place. Additionally, the top of the chicken pot pie crust should be slit to create a vent for the steam to escape during baking [[1]].

Homemade Chicken Pot Pie:

The article mentions that the origin of the pot pie recipe dates back to the Romans, who served it with live birds under the crust. Over time, the meat used in pot pies changed, and nowadays, chicken is a popular choice. The homemade chicken pot pie recipe typically includes leftover chicken meat, peas, carrots, and onions. However, you can also experiment with different meats like beef or turkey for a delicious variation. The filling can be poured onto the pie crust and baked, or it can be served as is. The article also suggests making a crustless instant pot chicken pot pie for a quick dinner option [[2]].

Now that we've covered the concepts mentioned in the article, let's move on to the recipe for Copycat Marie Callender's Chicken Pot Pie.

Copycat Marie Callender's Chicken Pot Pie Recipe:

Here's a step-by-step guide to making the best chicken pot pie:

Ingredients for Filling:

1 cup water, divided
7 oz chicken breasts, boneless, skinless, and cubed
1½ oz carrots, cubed
2¾ oz celery, sliced
5½ oz red onion, chopped
1 tbsp chicken powder
¼ tsp black pepper
¼ cup unsalted butter
2 tbsp cornstarch
2 tsp all-purpose flour
½ cup heavy whipping cream
½ cup frozen peas

Ingredients for Crust:

2 balls of pie crust, 10 oz each, prepared & chilled

Instructions:

Preheat the oven to 400 degrees F.
In a saucepan, combine ¾ cup water, chicken, carrots, celery, and onion. Bring to a boil.
Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
Add chicken powder, black pepper, and butter.
Dissolve cornstarch and flour into the remaining ¼ cup water and stir it into the chicken mixture.
Simmer for 3 minutes, stirring frequently until thickened.
Add peas and cream, then simmer briefly and set aside.
Roll out 1 ball of pie crust on a floured surface to 1 inch larger than an inverted 9-inch deep-dish pie plate.
Lift the dough off the floured surface by rolling it onto the rolling pin and unroll it over the pie plate.
Ease the dough into the plate loosely and press it in place.
Trim the edge of the bottom crust.
Pour the filling into the bottom crust.
Roll out the second ball of pie crust as the top crust and cover the filling with it.
Fold the top crust under the bottom crust and cut slits for steam to escape.
Seal the crust and flute the edge. Set aside any excess dough for future use.
Bake for approximately 20 minutes or until the crust is golden brown and the filling is bubbling.
Let it stand for 15 to 20 minutes before serving.

That's it! You now have a delicious homemade chicken pot pie inspired by Marie Callender's recipe. Enjoy!

Please note that the nutrition information provided in the article is as follows:

Sugar: 3g
Calcium: 33mg
Calories: 257kcal
Carbohydrates: 14g
Cholesterol: 69mg
Fat: 19g
Fiber: 2g
Iron: 1mg
Potassium: 270mg
Protein: 9g
Saturated Fat: 10g
Sodium: 304mg
Vitamin A: 1873IU
Vitamin C: 8mg [[1]]

I hope you find this information helpful and enjoy making your own delicious chicken pot pie!

Copycat Marie Callender's Chicken Pot Pie Recipe - Recipes.net (2024)