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Marie Callender's Chicken Pot Pie

recipe at a glance
Rating: 5/5 5 stars
19 reviews

ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 70880
cook method: oven, stovetop
Marie Callender's Chicken Pot Pie Recipe
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ingredients


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

Crust

2 cups flour
1 teaspoon salt
2/3 cup shortening
5 tablespoons cold water, more as needed

directions

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make the crust: Heat oven to 400 degrees F.

Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

added by

WERT25

nutrition

1048 calories, 70 grams fat, 70 grams carbohydrates, 34 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
1895%
number of 4 star votes on this recipe
15%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe0



CDKitchen Reviewed



REVIEW: recipe rating

Every aspect of this pot pie recipe is awesome! The filling is delicious. Great flavor, good consistency, and simple to make. The crust is a standard pie crust that's pretty much foolproof. Instead of one pie dish, I made the recipe into individual pot pies in ramekins. The cooking time ended up being about the same.


Registered Member at CDKitchen.com
Member since:
Feb 11, 2008





REVIEW: recipe rating
My first time making a copy cat recipe and it turned out so much like Marie Callender's maybe even better (sorry Marie!). I'm hooked!


Guest at CDKitchen.com




REVIEW: recipe rating
Love, love, love this recipe! Have made it twice and craved it every day I haven't eaten it. Added in two potatoes the second time (as I love potatoes) and the recipe was perfect. This is a now permanent item on my menu!


Guest at CDKitchen.com




REVIEW: recipe rating
Amazing! Hubby loved it, but I added some celery salt to it and it just pushed it over the top!


Guest at CDKitchen.com




REVIEW: recipe rating
Amazing dinner! Very easy to make! My husband says awesome!


Guest at CDKitchen.com




REVIEW: recipe rating
I have made this recipe 3 times so far, and its amazing! I tweaked the amounts of veggies to my liking, and added about 6 extra tablespoons of water when making the dough. but otherwise i followed the recipe closely and i love it. Its officially my new go-to dish to impress someone with my cooking skills haha.


Guest at CDKitchen.com




REVIEW: recipe rating
I wish I could give ten stars. My boyfriend who is a very picky eater could not stop raving about it. Followed the recipe exactly and wouldn't change anything. I do recommend taking the extra time to make the crust. You will not be disappointed. Five minutes before you take it out of the oven brush a light coat of butter on top. Delicious!


Guest at CDKitchen.com




REVIEW: recipe rating
Obviously, this was a little bit of work, with a top and a bottom crust in each little ramekin. But they were so good, with a very flaky crust throughout! Really looked and tasted like the restaurant item. And so filling, I almost burst!


Guest at CDKitchen.com




REVIEW: recipe rating
This Pot Pie is so delicious! I have been looking for a good recipe for awhile but the "quick and easy" recipes just don't work for me. I have made this recipe multiple times and have enjoyed it every time. A few changes I made: Most important change is I vegetarian-ized it! I used vegetable broth and instead of adding the buillion to water I just cooked the first ingredients in veggie broth. I also used Quorn's Chick'n Tenders for the the chicken. for time's sake I used the Pillsbury roll-out crust. I also left out the onions and celery as I don't care for either.


Registered Member at CDKitchen.com
Member since:
Aug 19, 2013





REVIEW: recipe rating
This is my 1st review though I have indulged many delights this was sooo good I had to comment. This recipe is divine. I was craving pot pie (pregnant) and I actually doubled the recipe so there would be some left overs. Honestly I was shooting to make 2 pies but since I was kind of generous on my vegetable/chicken requirements I actually ended up with 3 full pies worth of filling instead of 2. I didn't have any celery on hand so I substituted that for a large bell pepper, put in about 6 organic carrots instead of 4, 2 full pounds of chicken instead of 28oz but kept the onions and peas about the same quantity as the recipe called for. My frozen peas had unfortunately developed frost-bite so I put them in the dog dish added a little of the pot pie filling on them with a bit of left over raw chicken fat and broken chunks of my left over pie crust dough scraps then stirred it up and fed it to our dog and she cleaned her bowl, as for the pot pie recipe I substituted canned sweet peas which I drained rather than the frost-bitten frozen ones and really couldn't tell the difference. The pie crust was good too but I think I may do store bought next time to save time. I made several minor changes which I feel enhanced the dish: I mixed the veggie/raw chicken mixture together in a large bowl and added about 2 tsp of salt (1 tsp if you are only doing 1 pie), I also sprinkled in 1 tsp of black pepper (half a tsp if doing 1 pie) then I mixed it well before adding to the pot. I also decided to use chicken stock to replace the water in the pot. My bouillon cubes are pre-wrapped teaspoon sized cubes so I added 6 to the pot (3 if making 1 pie), lastly I brushed the bottom layer of pie crust with a little butter and baked it all by itself for about 3 minutes on 400 degrees before filling. I believe this helped the bottom crust to cook as nice and crisp as the top crust. Be sure to brush the top crust with butter about 5 minutes before its done if you want your pie to have that golden look. The end result mine cut easy and was no trouble lifting out but I may add a little less chicken stock (water) next time because it could have been a little thicker. Someone else said theirs tasted better in the pot and I agree when everything is mixed in the pot it just taste sooo good its kind of magical and after baking it's not as heavenly but still highly exceptional. I asked my husband to taste test it on the stove for me and he ran out of the kitchen saying "oh my God!!! That is incredible!!!" then showered me with kisses :) . I may just save myself the baking time and make just a pot version and serve it as a soup alongside some biscuits next time. I live in the South, home to good soul cooking, there are a lot of unrecognized great soul food cooks out here that just cook out of their kitchen to serve loved ones and friends so I am lucky to be one of those rare people that have actually experienced a slightly better pot pie that had me dreaming about it for 10 years now, this was not that but it's definitely up there, very very close beats anything you will EVER buy in a restaurant or store, the taste goes beyond your taste buds expectations and definitely a 5 star meal you and your family or even guest will enjoy.


Guest at CDKitchen.com




REVIEW: recipe rating
I hardly ever write reviews but I have to for this one. I've made this pot pie at least five times and keep coming back to it. Everyone I've made it for has loved it. I'll never make a different pot pie recipie. Its delicious! I always just buy pie crust though. It's a lot less work and just as good. :-)


Guest at CDKitchen.com




REVIEW: recipe rating
Seriously!!! Try it! Its much better than Marie's. My husband says I'm a pot pie queen, i love them! But I've never made one that taste this good. I don't care for the rosemary in most, this doesn't have that. Only thing i would do different is i didn't care much for the crust....i truthfully would have just as soon used a pre-made crust. Next time i will do to the fact it takes a while, makes a mess etc... The filling though is great. I don't care for the chicken in Marie's it taste "gamey" to me. I like using my own!!!! So i know whats in it. This is a great pot pie, if you like this sort of thing give it a try, and use a premade crust the first time then decide if you want to make one homemade.


Registered Member at CDKitchen.com
Member since:
Oct 28, 2011





REVIEW: recipe rating
I may never buy frozen pot pies again. I used my own crust recipe, but this filling is awesome. Its better than Marie Callenders because i know exactly whats in this one, from quality of the meat and veggies, to the fact that there is no chemical stabilizers in it. It was perfect.


Registered Member at CDKitchen.com
Member since:
Jan 26, 2011





REVIEW: recipe rating
I have to admit I was nervous, this was the first pot pie I have ever made. I love it, my picky kids even loved it. The title should say better then Marie callender's.LOL. I did a few things different. I didn't use onions; and I put in mixed vegis. WONDERFUL WONDERFUL!!!


Guest at CDKitchen.com




REVIEW: recipe rating
Everyone says this is the best pot pie ever! It is the only recipe I use for pot pie and will probably always be. Even my daughters love it. If I am running short on time, I substitute the homemade pie crust for the ready made Pillsbury pie crust and it is just as good. You will not be disappointed with this recipe :)


Registered Member at CDKitchen.com
Member since:
Apr 12, 2010





REVIEW: recipe rating
I made this recipe over the weekend...it was in my husband's words 'the best pot pie I've ever eaten!' Delicious filling and flaky crust. The only things I did different was that I added some diced pototoes to the filling and did not use celery. All four of my VERY picky kids loved it. I bought some custard dishes to make them mini-personal pot pies. They were a hit. Can't say enough good things about this recipe! Was exactly what I wanted.


Guest at CDKitchen.com




REVIEW: recipe rating
This was fantastic!! Best filling and even better crust! I'd just add more carrots and maybe some more peas.

Totally surprised.


Guest at CDKitchen.com




REVIEW: recipe rating
I tried this recipe last night and it was a hit! The odd thing is, the filling was PERFECT before I scooped it into the crust, but after the pie came out of the oven, it didn't taste quite the same. Perhaps I'll add a tad more chicken bouillon next time.


Guest at CDKitchen.com




REVIEW: recipe rating
I have made this recipe twice now and it is delicious! I followed the recipe exactly and the flavor is perfect. I think it tastes as good or better than the chicken pot pie from Marie Callendar's. It's a little bit of work, but definitely worth it. I have also frozen them. Even reheated in the oven, they are delicious and better than anything you can buy in the frozens.