Copycat Recipe Marie Callender's Chicken Pot Pie
Description
Marie Callender's Chicken Pot Pie is an amazing, tasty and savory dish. It is a classic comfort food that is sure to please any crowd. This classic pot pie is made with chunks of chicken, potatoes, carrots, celery and onion. It is then topped with a golden flaky crust that is sure to make your mouth water. This is a great recipe to make for dinner on a cold winter night or for a special occasion. It is sure to become a family favorite and have everyone coming back for more.
Prep Time
This recipe takes about 30 minutes to prepare. This includes gathering all the necessary ingredients, prepping the vegetables, and assembling the dish. This is a relatively quick and easy recipe, so it is perfect for those busy weeknights.
Cook Time
This recipe will take about 45 minutes to cook. This includes the time it takes to cook the chicken, vegetables, and assemble the dish. Once it is assembled, the dish will need to cook in the oven for about 30 minutes. The dish is done when the crust is golden brown and the filling is bubbling.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 3 carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken thighs, cubed
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup frozen peas and carrots
- 2 tablespoons butter, melted
- 2 tablespoons milk
- 1 package refrigerated pie crusts
Instructions
Preheat oven to 425 degrees F. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until the vegetables have softened. Add the cubed chicken and cook until the chicken is no longer pink. Sprinkle the flour over the chicken and vegetables and stir to combine. Cook for 2 minutes. Slowly add the chicken broth and stir to combine. Add the thyme, parsley, rosemary, salt and pepper and stir to combine. Simmer for 10 minutes. Add the frozen peas and carrots and cook for an additional 5 minutes. Remove from heat and set aside.
In a small bowl, mix together the melted butter and milk. Set aside. On a lightly floured surface, roll out one of the pie crusts. Place the crust in a 9-inch pie plate. Pour the chicken and vegetable mixture into the pie plate. Roll out the second pie crust and place it on top of the chicken and vegetable mixture. Cut several slits into the top of the crust to allow steam to escape. Brush the top of the crust with the butter and milk mixture. Place the pie plate on a baking sheet and bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Equipment
- Large skillet
- Small bowl
- 9-inch pie plate
- Baking sheet
Notes
This recipe can be easily doubled or tripled for larger crowds. If you do not have fresh vegetables on hand, you can substitute frozen vegetables for the carrots, celery, and onion. You can also use any type of chicken for this recipe, such as chicken breasts, chicken tenders, or rotisserie chicken. The filling can also be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition: Per Serving
- Calories: 431
- Fat: 25.5g
- Carbohydrates: 33.2g
- Protein: 17.2g
- Fiber: 2.3g
- Sugar: 4.7g
Recipe Tips
- If desired, you can top the pot pie with extra cheese before baking.
- To make this recipe even easier, you can use store-bought pie crusts instead of making your own.
- If you want a creamier pot pie, add a cup of heavy cream to the filling.
- For a vegetarian version of this recipe, substitute the chicken with tofu or your favorite vegetables.
- To make the crust extra crispy, brush it with an egg wash before baking.
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