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Marie Calendar Chicken Pot Pie Recipe

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Copycat Marie Callender's Chicken Pot Pie Recipe

Menu Description: "Tender chunks of chicken with seasonings and vegetables."All the Marie Callender's restaurants try to maintain a homestyle ambiance, kind of like being at Grandma's house for dinner. The wallcoverings reflect styles of the thirties and forties and are complemented by dark mahogany-stained, wood-paneled walls and brass fixtures. You'll also find old-fashioned furnishings, many of them throwbacks to the forties, the time of this restaurant chain's founding fifty years ago.The menu, which features meatloaf, pot roast, and country fried steak, reflects a satisfying homestyle cuisine that today is all too rare. If you wondered whether a company that is known for its great dessert pies could make a great pot pie…it can.For this recipe, try to use small 16-ounce casserole dishes that measure 4 or 5 inches across at the top. Any casserole dishes that come close to this size will probably work; the yield will vary depending on what size dishes you decide to use.Checkout my recipe for Marie Callender's cornbread and of course, pie. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by: EasyRecipesCooking.com

Total time: 2 hours 10 minutes0S

Prep time: 1 hours 5 minutes0S

Cook time: 1 hours 5 minutes0S

Nutrition Facts:

Calories 550 calories

Copycat Marie Callender's Chicken Pot Pie Recipe - Recipes.net

Marie Callender is known for its pies and desserts. Try this creamy copycat pot pie recipe and you’ll never miss this Marie Callender staple again!

Provided by: EasyRecipesCooking.com

Total time: 1 hours 30 minutes

Prep time: 25 minutes

Cook time: 45 minutes

Yield: 6

Ingredients:

1 cup divided water
7 oz boneless, skinless, and cubed chicken breasts
1½ oz cubed carrots
2¾ oz sliced celery
5½ oz chopped red onion
1 tbsp chicken powder
¼ tsp black pepper
¼ cup unsalted butter
2 tbsp cornstarch
2 tsp all purpose flour
½ cup heavy whipping cream
½ cup frozen peas
2 10 oz each, prepared & chilled balls of pie crust

Steps:

  • Preheat oven to 400 degrees F.
  • In a saucepan, combine ¾ cup water, chicken, carrots, celery, and onion. Bring to a boil.
  • Reduce to a simmer and cook for 10 minutes, stirring occasionally.
  • Add chicken powder, pepper, and butter.
  • Dissolve cornstarch and flour into remaining ¼ cup water and stir into chicken mixture.
  • Simmer for 3 minutes, stirring frequently until thickened.
  • Add peas & cream then simmer briefly & set aside.
  • Roll out 1 ball as the bottom crust on a floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.
  • Lift the dough off the floured surface by rolling it onto the rolling pin and unroll over the pie plate.
  • Ease the dough into the plate loosely and press in place.
  • Trim the edge of the bottom crust.
  • Pour filling into the bottom crust.
  • Roll out another ball as the top crust and cover filling with top crust. Fold top crust under the bottom crust and cut slits for steam to escape.
  • Seal crust and flute edge. Set aside any excess dough for future use.
  • Bake for roughly 20 minutes or until the crust is golden brown and filling is bubbling.
  • Let it stand for 15 to 20 minutes before serving.

Nutrition Facts:

Calories 257.00kcal, CarbohydrateContent 14.00g, CholesterolContent 69.00mg, FatContent 19.00g, FiberContent 2.00g, ProteinContent 9.00g, SaturatedFatContent 10.00g, ServingSize 6.00 slices, SodiumContent 304.00mg, SugarContent 3.00g

Best Chicken Pot Pie – The Comfort of Cooking

Provided by: EasyRecipesCooking.com

Yield: 1

Ingredients:

2 homemade or store-bought pie crusts, about 9-inch each
2 cups water
1 lb. boneless skinless chicken breast, 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
1 egg
1 tbsp. water

Steps:

  • In 4-quart saucepot 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.
  • Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.
  • Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.
  • Enjoy!

Nutrition Facts:

ServingSize 1 grams, UnsaturatedFatContent 0 grams unsaturated fat

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