Ella Walter
Marie Callender's Chicken Pot Pie is a popular comfort food that can be made from scratch or with store-bought pie crusts. The bottom crust of the pie can be pre-baked for a few minutes to achieve a crispier texture. This step is optional and depends on personal preference. After preparing the filling, it is added to the pie pan lined with the bottom crust, followed by the second layer of dough. The edges are then sealed, and slits are cut on the top crust to allow steam to escape during baking. The pie is baked until the crust is golden brown, and the internal temperature reaches 165 °F.
| Characteristics | Values |
|---|---|
| Oven temperature | 400°F |
| Baking time | 60-65 minutes |
| Resting time | 5 minutes |
| Filling ingredients | Chicken, carrots, celery, onion, chicken bouillon, pepper, butter, whipping cream, cornstarch, flour, peas |
| Crust ingredients | Flour, salt, shortening, water |
| Crust technique | Roll out bottom crust larger than pie plate, lift by rolling onto rolling pin, unroll over pie plate, pre-bake for a crispier crust |
| Crust finish | Brush with egg wash for a golden finish |
| Crust slits | Cut slits in the top crust to allow steam to escape |
| Baking instructions | Bake on a baking sheet or cookie sheet, let stand for 5 minutes after baking to complete cooking |
| Internal temperature | 165°F |
| Colour | Golden brown |
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What You'll Learn
Preheat the oven to 400°F
To cook the bottom crust of a Marie Callender chicken pot pie, preheat your oven to 400°F. This temperature is recommended for cooking the pot pie all the way through, ensuring a golden brown crust and a bubbling filling.
Preheating your oven is a crucial step in the cooking process. It ensures that your oven is at the desired temperature before you put your food inside. This is important because it helps your food cook evenly and prevents it from drying out or burning. When you place food in an oven that is not yet hot enough, the food's temperature drops, and it can start to cook too slowly. This can lead to uneven cooking and a dry, less tasty dish.
For Marie Callender's chicken pot pie, preheating your oven to 400°F is especially important because it ensures that the crust cooks properly. The ideal oven temperature will help create a golden, flaky crust. A temperature of 400°F is also recommended for cooking the pot pie thoroughly, ensuring that the filling is cooked evenly and safely.
It's important to note that ovens can vary, so you may need to adjust the cooking time slightly. Always refer to the package instructions and use a food thermometer to check that the internal temperature reaches 165°F in several spots. This ensures that your pot pie is cooked thoroughly and safely.
By preheating your oven to 400°F, you create the ideal environment for cooking your Marie Callender chicken pot pie. This temperature ensures that your pot pie cooks evenly, and you get a delicious, golden brown crust with a perfectly cooked filling every time.
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Prepare the filling
To prepare the filling for a Marie Callender's chicken pot pie, you will need chicken, carrots, celery, onion, chicken bouillon, pepper, butter, cornstarch, flour, whipping cream, and peas.
First, combine water, chicken, carrots, celery, and onion in a 4-quart saucepan. Bring this mixture to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Next, add the chicken bouillon, pepper, and butter. In a separate container, dissolve cornstarch and flour into whipping cream, then stir this mixture into the chicken mixture. Simmer for 3 minutes, stirring frequently, until the mixture thickens. Finally, add peas and set the filling aside.
You can add other vegetables to the filling, such as mushrooms, potatoes, or green beans. You can also try adding different herbs and spices to the filling for variation.
Note that precooking the chicken is necessary, as it would take longer to cook raw chicken in the oven, and the crust would get over-baked.
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Make the crust dough
To make the crust dough for a Marie Callender's chicken pot pie, you'll need flour, salt, and cold shortening or water. You can also add butter to make the crust dough richer.
Combine the flour and salt in a large bowl. Cut in the shortening or butter using a pastry blender until the mixture resembles small peas. If you're using butter, you can also use a food processor to pulse the ingredients until the dough comes together.
Sprinkle cold water over the flour mixture, one tablespoon at a time, and toss with a fork to blend. Add just enough water to bring the dough together. Be careful not to overwork the dough, as this will make the crust tough.
Once the dough has come together, form it into a ball and divide it in half. Roll each half into a 1-inch thick disc. If you're making the crust in advance, wrap the discs in plastic wrap and refrigerate for about two hours before rolling them out.
When you're ready to assemble the pie, roll out the bottom crust on a floured surface, making it about 1 inch larger than your pie plate. Lift the dough by rolling it onto a rolling pin, then unroll it over the pie plate. Gently press it into place, being careful not to stretch the dough.
Now your crust dough is ready for filling!
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Assemble the pot pie
To assemble the pot pie, start by making the filling. In a 4-quart saucepan, combine water, chicken, carrots, celery, and onion. Bring this mixture to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Next, add chicken bouillon, pepper, and butter. In a separate step, dissolve cornstarch and flour into whipping cream, then stir this mixture into the chicken mixture. Simmer for an additional 3 minutes, stirring frequently, until the mixture thickens. Finally, add peas and set the filling aside.
Now, it's time to assemble the crust. Preheat your oven to 400 degrees Fahrenheit. Combine flour and salt in a mixing bowl. Using a pastry blender, cut in cold shortening until the mixture resembles small peas. Gradually add cold water to the flour mixture, tossing with a fork to blend. Continue adding water until the dough holds together. Form the dough into two balls.
Roll out the bottom crust on a floured surface, making it about 1 inch larger than your inverted 9-inch deep-dish pie plate. Carefully lift the dough off the floured surface by rolling it onto a rolling pin, then unroll it over the pie plate. If you prefer a crisper crust, you can pre-bake this bottom crust for a few minutes.
Fill the crust-lined pie plate with your prepared chicken and veggie filling. Cover with the second rolled-out pie crust. Seal and crimp the edges of the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape during baking. For a golden finish, brush the top crust with an egg wash (beaten egg).
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Bake and serve
To cook a Marie Callender's chicken pot pie, first preheat your oven to 400°F. Remove the pot pie from its outer carton, leaving it in the paper tray. For a flakier crust, wrap the edge of the crust with a strip of aluminum foil. Place the pot pie on a cookie sheet or baking sheet and cook for 60-65 minutes. The internal temperature should reach 165°F as measured by a food thermometer in several spots. The crust should be golden brown, and steam should be rising from the filling.
Let the pot pie stand for 5 minutes to complete the cooking process. Then, carefully remove the pot pie from the oven as it will be hot. Let the pot pie cool slightly before serving. You can brush the top crust with an egg wash for a golden finish. Cut slits in the top crust to allow steam to escape.
You can also prebake the bottom crust for a few minutes if you prefer a crisper crust. The pot pie is done when the crust is golden brown and the filling is bubbling. Serve warm and enjoy!
If you are making the crust from scratch, combine flour and salt. Using a pastry blender, cut in cold shortening until particles the size of small peas form. Sprinkle one tablespoon of cold water at a time over the flour mixture and toss with a fork to blend. Add enough water to hold the dough together. Form the dough into two balls. Roll out the bottom crust on a floured surface to 1 inch larger than an inverted 9-inch deep-dish pie plate. Lift the dough off the floured surface by rolling it onto a rolling pin and unroll it over the pie plate.
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Frequently asked questions
Preheat your oven to 400 degrees F. Remove the pot pie from its outer carton, leaving it in its paper tray. Wrap the crust edge with a strip of aluminum foil. Bake on a cookie sheet for 60 to 65 minutes.
Use cold shortening and water for the pie crust. This makes the crust flakier. Also, brush the top crust with an egg wash for a golden finish.
Open the carton without removing the pot pie. The silver liner must be over the top of the pot pie. Microwave on high for 6 minutes, then rotate the carton a quarter turn. Next, microwave on medium for 7 to 8 minutes.
