Craving a warm, comforting meal that tastes like home? Forget takeout – this homemade Marie Callender's Chicken Pot Pie recipe delivers all the creamy, savory goodness of your favorite restaurant dish, but with the added bonus of knowing exactly what delicious ingredients went into it. This easy recipe is perfect for a quick weeknight dinner or a cozy weekend lunch. It’s a surefire way to impress your family and friends with your homemade cooking skills, even if you're a beginner in the kitchen. Get ready for a delicious journey into the world of easy recipes and healthy meals!
Ingredients:
This recipe makes enough for 4-6 servings.
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For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/4 cup frozen corn
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For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe)
- 1 egg, beaten (for egg wash)
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms and cook until they release their moisture and brown slightly, another 3-5 minutes.
Step 2: Make the Sauce
Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly.
Step 3: Combine the Filling
Stir in the heavy cream, thyme, rosemary, salt, pepper, peas, and corn. Add the shredded chicken and heat through.
Step 4: Assemble and Bake
Preheat your oven to 400°F (200°C). Roll out one pie crust and place it in a 9-inch pie plate. Pour the chicken filling into the crust. Roll out the second pie crust and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden brown finish.
Step 5: Bake to Perfection
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10-15 minutes before serving.
Tips and Variations:
- For a richer flavor: Use homemade chicken broth instead of store-bought.
- Add some spice: Include a pinch of cayenne pepper or a dash of hot sauce to the filling.
- Make it vegetarian: Replace the chicken with 2 cups of cooked vegetables like cauliflower, potatoes, or butternut squash.
- Use different vegetables: Feel free to experiment with other vegetables like green beans, spinach, or bell peppers.
- This recipe can be easily doubled for larger gatherings.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 25-30g Fat: 25-30g Carbohydrates: 30-35g
This delicious chicken pot pie is a perfect example of quick dinner ideas and healthy meals that don't compromise on flavor. Enjoy this comforting dish, perfect for any occasion! It’s a delicious dish you'll want to add to your repertoire of best recipes. From homemade cooking to easy recipes, this recipe is sure to become a family favorite.