How to Make Marie Callender’s Chicken Pot Pie: The Ultimate Comfort Food Recipe

Let’s be honest, there’s nothing quite like digging into a warm, flaky chicken pot pie on a chilly evening I’ve been obsessed with Marie Callender’s chicken pot pies for years, and I’ve finally cracked the code on making them at home! Today, I’m gonna share my copycat recipe that tastes just like (maybe even better than!) the real thing

Why Make Your Own Marie Callender’s Chicken Pot Pie?

Store-bought pot pies are convenient, but making your own gives you

• Complete control over ingredients (no weird preservatives!)
• The ability to customize vegetables and seasoning
• That incredible homemade taste that just hits different
• Bragging rights when your family begs for seconds

Plus it’s actually pretty simple to make! Let’s dive into what makes these pot pies so special.

Understanding What Makes Marie Callender’s Pot Pies So Good

Marie Callender’s chicken pot pies are beloved for several reasons:

1. The ultra-flaky, buttery crust that’s golden on top
2. A creamy, rich filling that’s not too runny
3. Generous chunks of tender chicken
4. The perfect balance of vegetables
5. That homestyle comfort food flavor that feels like a warm hug

The Complete Copycat Recipe

Alright, here’s my tried-and-true recipe that’ll give you that authentic Marie Callender’s taste right in your own kitchen!

Ingredients

For the Filling:

• 2 cups water
• 14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 carrots, peeled and cubed
• 2 ribs celery, sliced
• 1 medium onion, chopped
• 2 tablespoons chicken bouillon granules
• 1/4 teaspoon black pepper
• 1/4 cup butter
• 4 tablespoons cornstarch
• 1 tablespoon flour
• 1 cup heavy whipping cream
• 1 cup frozen peas

For the Crust:

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 5 tablespoons cold water (maybe a bit more if needed)

Instructions

For the Filling:

1. In a 4-quart saucepan, combine water, chicken pieces, carrots, celery, and onion.
2. Bring everything to a boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally.
3. Add the chicken bouillon granules, pepper, and butter to the mix.
4. In a separate bowl, dissolve the cornstarch and flour into the heavy whipping cream, making sure there are no lumps.
5. Stir this cream mixture into your chicken mixture and simmer for about 3 minutes, stirring frequently until it gets nice and thick.
6. Add the frozen peas and set aside while you make the crust.

For the Crust:

1. Preheat your oven to 400°F (this is important for that perfect golden crust!).
2. In a mixing bowl, combine the flour and salt.
3. Using a pastry blender (or two knives if you’re in a pinch), cut in the shortening until you get particles the size of small peas.
4. Sprinkle one tablespoon of cold water at a time over your flour mixture and toss with a fork to blend. Add just enough water to hold the dough together when pressed.
5. Form the dough into 2 balls (one for the bottom crust, one for the top).
6. On a floured surface, roll out the bottom crust about 1 inch larger than an inverted 9-inch deep-dish pie plate.
7. Transfer the dough to your pie plate (I like to roll it onto my rolling pin and then unroll it over the plate – way easier!).
8. Press the dough gently into place and trim the bottom crust even with the edge of the plate.

Assembling and Baking:

1. Pour your prepared filling into the bottom crust.
2. Roll out the top crust and don’t forget to cut some slits for steam to escape!
3. Cover the filling with the top crust and fold the top crust under the bottom crust.
4. Seal the edges and flute them for that classic pie look.
5. Bake in your preheated 400°F oven for 35-40 minutes, or until the crust is beautifully golden brown and the filling is bubbling.
6. Here’s the hard part – let it stand for 15-20 minutes before serving! I know it’s tempting to dig right in, but trust me, it needs to set.

Pro Tips For Perfect Pot Pies

After making this recipe more times than I can count, I’ve picked up some handy tricks:

• Keep everything cold for the crust – seriously, even chill the flour if you can! Cold ingredients = flaky crust.
• Don’t overwork the dough – handle it as little as possible or it’ll get tough.
• Wrap the crust edge with foil – this prevents it from getting too brown while the rest cooks.
• Check doneness with a thermometer – the internal temp should reach 165°F.
• Let it rest – I know I already said this, but it’s so important! Resting helps the filling set up properly.

Variations You Can Try

While the classic recipe is amazing, sometimes I like to mix things up:

• Add different veggies – mushrooms, green beans, or corn work great
• Try different herbs – thyme and rosemary add amazing flavor
• Make individual pies – use ramekins for personal portions
• Add cheese – a sprinkle of sharp cheddar in the filling is divine!
• Use rotisserie chicken – a great time-saver that adds lots of flavor

Can I Freeze Homemade Chicken Pot Pies?

Absolutely! One of the best things about making your own pot pies is that you can freeze them for later. Here’s how:

1. Prepare the pot pie completely, but don’t bake it.
2. Wrap it tightly in plastic wrap, then foil.
3. Freeze for up to 3 months.
4. When ready to bake, thaw in the fridge overnight.
5. Bake according to the regular instructions (you might need to add a few extra minutes).

What to Serve with Your Pot Pie

A pot pie is practically a complete meal on its own, but if you want to round things out, try:

• A simple green salad with vinaigrette
• Garlic mashed potatoes (for serious comfort food lovers!)
• A glass of Chardonnay or Pinot Grigio
• Apple pie for dessert (hey, you’ve already got the oven on!)

The Secret to That Marie Callender’s Magic

I think what really makes this pot pie special is the combination of that perfectly flaky crust with the rich, creamy filling. The bouillon granules add a depth of flavor that’s hard to get otherwise, and the heavy cream creates that luxurious texture that Marie Callender’s is famous for.

I’ve made this for countless family dinners, and it never fails to impress. My kids actually cheer when they see me rolling out pie dough now!

Frequently Asked Questions

Can I use store-bought pie crust?
Yes! While homemade crust is amazing, a high-quality store-bought crust can save time. Just make sure it’s the refrigerated kind, not frozen.

Can I substitute the heavy cream?
You can use half-and-half or milk, but your filling won’t be as rich and might need more time to thicken.

How do I prevent a soggy bottom crust?
Try blind baking the bottom crust for a few minutes before adding the filling.

Can I make this ahead of time?
Absolutely! You can prepare the filling a day ahead and keep it refrigerated, then assemble and bake when ready.

How do I know when my pot pie is done?
The crust should be golden brown, the filling should be bubbling, and a thermometer inserted in the center should read 165°F.

Wrapping It Up

Making your own Marie Callender’s-style chicken pot pie might take a little effort, but the results are so worth it. There’s something incredibly satisfying about pulling that golden, bubbling masterpiece out of the oven and knowing you made it from scratch.

Happy baking, friends!

P.S. If you’re in a rush someday and need to cook a store-bought Marie Callender’s pot pie, just preheat your oven to 400°F, remove the pie from the outer carton (leave it in the paper tray), wrap the crust edge with foil, and bake on a baking sheet for about 60 minutes. Let it stand for 5 minutes before serving!