Marie Callender's Chicken Pot Pie Recipe
Description
Marie Callender's Chicken Pot Pie is a classic comfort food that has been around for generations. This recipe is an updated version of the traditional recipe, but with a few twists. It's a creamy and flavorful dish that will have your family coming back for seconds! It's perfect for a cozy night in, or for entertaining guests. The best part is that it's easy to make and can be prepped ahead of time for a quick and delicious meal.
Prep Time
This recipe takes about 15 minutes to prep. You'll need to chop up the vegetables, mix the ingredients for the filling, and prepare the pie crust before you can start cooking. The rest of the cooking time will depend on how long it takes to bake the pie in the oven.
Cook Time
The total cook time is about 45 minutes. The filling needs to simmer for about 20 minutes and the pie needs to bake in the oven for 25 minutes.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup half-and-half
- 2 cups shredded cooked chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 double-crust 9-inch pie crust
Instructions
Preheat the oven to 400 degrees F. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the carrots and celery and cook for an additional 5 minutes.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly. Slowly pour in the chicken broth and stir until the mixture is well combined. Bring to a simmer and let cook for 10 minutes.
Add the peas, half-and-half, chicken, thyme, rosemary, oregano, salt, and pepper. Stir to combine and let cook for an additional 5 minutes.
Pour the filling into the prepared pie crust and top with the other crust. Trim the edges and crimp to seal. Cut a few slits in the top of the crust to allow steam to escape.
Bake for 25 minutes, or until the crust is golden brown. Let cool slightly before serving. Enjoy!
Equipment
For this recipe, you'll need a large skillet, a 9-inch pie plate, and a rolling pin. You'll also need a sharp knife for chopping the vegetables and a pastry brush for brushing the crust with egg wash.
Notes
For a quicker version of this recipe, you can use frozen vegetables and pre-cooked chicken. You can also use a store-bought pie crust if you don't have time to make one from scratch.
Nutrition: Per Serving
- Calories: 363
- Fat: 20g
- Carbohydrates: 32g
- Protein: 12g
- Sodium: 650mg
- Fiber: 4g
Recipe Tips
For a lower-fat version of this recipe, you can use low-fat milk or cream instead of the half-and-half. You can also use olive oil instead of butter, and use low-sodium chicken broth to reduce the sodium content. To make the pie even healthier, you can add in some other vegetables such as broccoli or spinach. For a vegan version, you can use vegan butter, vegan cream, and vegan chicken.
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