A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Copycat Marie Callender's Chicken Pot Pie
- add review
- #70880
This copycat pot pie recipe is made with chicken, carrots, celery, onion, and peas in a thickened cream sauce that is baked in a homemade pie crust. Delicious!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
40 reviews
3 comments
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
For Filling: In 4-quart saucepan, combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter.
Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer for 3 minutes, stirring frequently until thickened. Add peas and set aside.
For 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 and 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 degrees F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand for 15 to 20 minutes before serving.
added by
WERT25
recipe tips
Use cold shortening and water for the pie crust. This makes the crust more flaky.
Roll the crust dough gently to avoid making it tough.
Prebake the bottom crust for a few minutes if you prefer a crisper crust.
Brush the top crust with an egg wash for a golden finish.
Cut slits in the top crust to allow steam to escape.
Bake the pot pie on the lower oven rack for even cooking.
Let the pot pie cool slightly before serving for easier serving.
Serve with a side salad or extra vegetables for a complete meal.
Try adding different herbs and spices in the filling for variation.
common recipe questions
Can I use store-bought pie crust?
Yes, you can use store-bought pie crusts for convenience.
Is it necessary to cook the chicken before adding it to the pie?
Yes, precooking the chicken is necessary as it would take longer to cook it in the oven and the crust would get over-baked.
Can I add other vegetables?
You can add other veggies such as mushrooms, potatoes, or green beans.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbling.
Can I make this pot pie vegetarian?
Replace the chicken with a plant-based protein and use vegetable broth.
How should I store leftover pot pie?
Store in an airtight container in the refrigerator for up to 2 days.
Can I freeze the pot pie?
Yes, you can freeze the unbaked pot pie and bake it later. Let it thaw in the refrigerator overnight then bake as directed.
Can I prepare the filling ahead of time?
Yes, you can prepare the filling ahead and assemble the pot pie later.
Can I use a different type of cream?
Heavy whipping cream is recommended for the thicker sauce consistency, but you can use half-and-half for a lighter version.
tools needed
Rolling Pin: For rolling out the pie crust for the top and bottom layers. Make sure it's well-floured to prevent sticking.
Pastry Blender: To cut the shortening into the flour for the pie crust. If you don't have a pastry blender, two knives can be used instead.
9-inch Deep-Dish Pie Plate: To bake the pot pie in. Make sure it's deep enough to contain all the filling.
Fork: For blending the water into the flour mixture for the pie crust. Can also be used to seal and flute the edges of the pie crust.
Saucepan: A 4-quart saucepan is needed for cooking the chicken, carrots, celery, and onion for the pot pie filling.
Large Mixing Bowl: To combine the flour and salt for the pie crust. Make sure it's large enough to comfortably mix the ingredients without making a mess.
Measuring Cups and Spoons: For measuring ingredients like the water, cornstarch, and whipping cream.
Sharp Knife: To cut the chicken breasts into 1/2-inch pieces and chopping vegetables.
what goes with it?
Garlic Mashed Potatoes: The creamy richness of the garlic mashed potatoes will perfectly complement the savory flavors of the chicken pot pie.
Apple Pie: End your meal on a sweet note with a classic apple pie. The warm, cinnamon-spiced apples will be the perfect way to round off your comfort food.
Green Salad: A light, crisp salad with a tangy vinaigrette provides a refreshing contrast to the richness of the pot pie.
Cheddar Cheese: A sprinkle of shredded sharp cheddar on top of the filling before baking adds a rich, tangy layer that works beautifully with the chicken and veggies.
beverage pairings
Wine Pairings
Chardonnay: The creamy texture and gentle oakiness of a Chardonnay would complement the rich, creamy sauce in this pot pie. Look for one with a touch of buttery notes.
Pinot Grigio: For a lighter option, a crisp and dry Pinot Grigio can help cut through the richness of the dish. Its acidity can balance out the creaminess while enhancing the savory flavors of the chicken and veggies.
Merlot: If you're feeling bold, a Merlot with its ripe fruit flavors and soft tannins can stand up to the heartiness of this pot pie. Look for one with plum and cherry notes for a nice contrast.
Other Alcohol Pairings
Hard Cider: The slight sweetness and effervescence of a hard cider can complement the savory and slightly sweet elements of the pot pie.
Brown Ale: A malty and slightly sweet brown ale can provide a nice contrast to the creamy sauce and hearty filling of the pot pie. Look for one with notes of caramel and nuts.
Gin & Tonic: The botanicals in gin can bring out the herbal flavors in the pot pie.
Non-Alcoholic Pairings
Root Beer: The bold flavors of root beer can stand up to the richness of the pot pie while adding a fun and nostalgic twist to your meal.
Iced Chai Latte: The warm spices in an iced chai latte can enhance the flavors of the pot pie, adding a hint of sweetness and a touch of exotic flair.
Hot Chocolate: A classic choice, hot chocolate can provide a comforting and slightly sweet beverage option to pair with this hearty dish.
nutrition data
1048 calories, 70 grams fat, 70 grams carbohydrates, 34 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
see more marie callender's copy cat restaurant recipes recipes
reviews & comments
December 20, 2023
I have used this recipe at least 5 times to make chicken pot pie. I usually use store-bought pie crust to save time, but everyone still raves about how good it is. Follow it as written and you wonât be disappointed, promiseâ¦..
December 21, 2022
Brought to party - everyone asked for the recipe after. Best chicken pot pie and super easy to make with frozen vegetables
March 6, 2022
Absolutely superb! I followed the recipe except I used half and half in lieu of heavy cream and used store bought refrigerated pie crusts. Doubled the recipe and made 2 pies in 8x8 disposable foil pans. This is a real winner.
August 1, 2020
My husband loves this recipe! It is perfect for using up leftover chicken. He prefers it served over biscuits. I like it over rice. It freezes well too!
July 19, 2020
This is my go to recipe for Chicken Pot Pies! Itâs savory and my family loves it. Iâm a huge fan of Marie Calenderâs pot pies but the restaurants have all closed down near where I live. The only substitution I make is I use corn instead of peas because my family prefers it that way. Itâs devine!
June 26, 2020
Only change was to use chicken thighs as that was what I had in the freezer. Very good. Will make again. Even pickiest middle son gave it a thumbs up.
May 5, 2020
Awesomwe
March 29, 2020
This is the best pot pie ever!! Itâs my go to recipe and my whole family loves it. All other pot pies are terrible after youâve had this one.😉
I think there is an error in the directions or was something omitted that explains it better? For Filling: In 4-quart saucepan, combine water, CHICKEN... stirring occasionally. ************* It then goes on to say: Add CHICKEN bouillon, pepper and butter.
I'm not sure what you think the error is? Chicken and chicken bouillon are two different ingredients. In the first step, you are adding the raw chicken and in the next you are adding the chicken bouillon granules.
January 2, 2020
My first pie of any kind, and I love it. I was concerned about the flavor the celery would bring, but it all but disappears/infuses and just leaves its nice texture. I also couldn't resist throwing in some garlic powder while it was thickening up, and the end result was deliciously savory. My girlfriend stole a piece of chicken before I filled the pies and immediately said, "now *that's* comfort food."
November 2, 2019
This was by far the best chicken pot pie Iâve ever made. I added some cooked cubed potatoes cooked in chicken broth.
October 25, 2019
I started using this recipe to make 5" pies down in Costa Rica, where people really crave "comfort food." Once the word got out, I started getting orders for over 100 a week! Great recipe that hits all the right buttons.
March 26, 2019
The recipe is good but I hope all that make this put a little ( like a lot) more chicken in their pot pies. I purposely bought one to compare and had actually 5 pieces of chicken in it. So, make you own using this recipe but if you want to get great reviews, add more chicken for what you pay for Marie Callendar's chicken pot pie.
Would recipe be able to make it into a 9x13 pan?
You would probably need to double the recipe to use a pan that size.
May 30, 2018
This recipe is great. Itâs been a family favorite since I found it years ago. I always add 1/2 of white wine to replace 1/2 cup of water. Adds a nice flavor. Now that Iâve become vegan, Iâve modified it with great results. Soy milk instead of cream. Vegan butter stick instead of butter. No chicken. Vegetable Better than bouillon instead of chicken bouillon. Add whatever veggies you like. Itâs great always
April 22, 2018
I made exactly as the directions asked and it came out pretty good. The filling was amazing but honestly we found the crust took away from the flavor overall (I know, its a pot pie, but...) I will definitely make the filling again as the kids LOVED it but will serve it over rice instead. stars for the filling but took off for the crust.
I will be making this delicious sounding easy recipe. Read all the reviews and will be writing my own review after I serve to myself and my family, my grandkids do like very much Marie Calendars chicken pot pies as most do so making my own and adding a little more chicken would be just great.
November 14, 2016
Simply amazing. I made it for my boyfriend who survived On frozen pot pie before we got together... He hasn't had one in years..so I decided to surprise him with a homemade one. I found lots of different recipes but this one was simple enough to peak my interest. I'm so glad I made it. Got some serious brownie points my boyfriend almost polished off the whole thing alone. I don't think I'll be able to get rid of my boyfriend now after I made this pot pie, even if I wanted to.... Hahah
October 3, 2016
Really easy to make and very good a Great Hit with the family will definitely make it again
January 17, 2016
Delicious. Easy to follow and great flavor.
December 6, 2015
Delicious! My Nederlands family loved it. I did tweak it a bit by adding some things we had, like potatoes and mushrooms. Also made a bottomless and used puffed pastry for the top. It really was outstanding, reminding me of home, and Marie Callendars, only better since made at home! I also made it up the night before since I had to work so all I had to do is put the top on and throw it in the oven. Definitely making this again.
December 5, 2014
This was absolutely amazing - much better than anything I've ever ordered out or bought from a store. I did make a few changes but nothing that should have affected the flavor much. First, I tripled the recipe and used pre-cooked turkey because I had so much turkey left over from Thanksgiving. Instead of the water I used broth that I made Thanksgiving night with the leftover turkey bones. I also used Trader Joe's frozen pie crusts since I was in a hurry, and I avoid anything made with hydrogenated oil. I got four pies out of this, and although it was time consuming, when you factor in the time it takes to make four dinners, it really wasn't so bad. Now I've got three frozen dinners in my freezer for nights when I'm too tired to cook! Another benefit, as one reviewer wrote, is that I know what's in the pies and can feel better about serving them to my family.
November 13, 2014
I don't usually review recipes, but this was exceptional! I did find it very humorous reading the reviews. It seems like a lot of people changed everything and then gave their own recipe 5 stars! I am reviewing this recipe as it is written. I did not change anything or make substitutions. This was a huge hit with our family and they definitely preferred it over the frozen ones from the grocery store. I will certainly make these again!
October 26, 2014
I've been wanting good Chicken Pot Pie for weeks. I made this tonight and every taste bud is beyond happy right now. I modified this by putting the soup in a soup bowl, used pre-made pie dough and putting only a top layer. This will now be my "go to" comfort food!
August 3, 2014
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!
April 22, 2014
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!
March 24, 2014
Amazing! Hubby loved it, but I added some celery salt to it and it just pushed it over the top!
February 9, 2014
Amazing dinner! Very easy to make! My husband says awesome!
January 18, 2014
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.
January 2, 2014
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!
October 7, 2013
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!
October 6, 2013
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.
September 29, 2013
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.
August 19, 2013
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.
May 30, 2013
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. :-)
January 1, 2012
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.
October 28, 2011
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.
January 26, 2011
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!!!
November 29, 2010
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 :)
April 12, 2010
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.
December 10, 2009
This was fantastic!! Best filling and even better crust! I'd just add more carrots and maybe some more peas. Totally surprised.
September 14, 2008
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.
May 15, 2008
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.