Masterchef approved: marie callender’s chicken pot pie recipe for impeccable flavor

When the cold winds blow and the days grow shorter, there’s nothing quite as comforting as a warm and savory chicken pot pie. Marie Callender’s legendary recipe has been passed down through generations, promising a culinary experience that will tantalize your taste buds and warm your soul. In this blog post, we’ll guide you through the step-by-step process of creating this iconic dish in the comfort of your own kitchen.

Ingredients:

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/2 cup ice water

Instructions:

Making the Filling:

1. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
2. Stir in the shredded chicken, peas, corn, chicken broth, flour, heavy cream, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.

Making the Crust:

1. In a medium bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, stirring until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Roll out the remaining dough to a 10-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Cut slits in the top crust to allow steam to escape.

Baking the Pie:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for 10 minutes before slicing and serving.

Tips for a Perfect Pie:

• For a crispier crust, brush the top with melted butter before baking.
• If you don’t have a pie crust, you can use a store-bought puff pastry or crescent roll dough.
• To make the filling ahead of time, prepare it and refrigerate it for up to 2 days before assembling the pie.
• Serve the pie with a side of mashed potatoes or a green salad for a complete meal.

Variations:

• Add chopped mushrooms or bell peppers to the filling for extra flavor.
• Use rotisserie chicken instead of cooked chicken breasts for a shortcut.
• Top the pie with grated Parmesan cheese before baking for a cheesy crust.

Substitutions:

• If you don’t have heavy cream, you can use milk instead.
• You can use any type of vegetables you like in the filling, such as green beans, broccoli, or zucchini.
• If you don’t have a pie plate, you can bake the pie in a 9×13-inch baking dish.

Enjoying Your Culinary Creation

Once your Marie Callender’s Chicken Pot Pie is out of the oven, sit back and savor the comforting flavors. The tender chicken, the savory vegetables, and the rich gravy will transport you to a cozy cottage on a chilly day. Pair it with a glass of your favorite wine or a warm cup of tea for the ultimate culinary experience.

FAQ:

• Can I freeze the chicken pot pie? Yes, you can freeze the pie before or after baking. To freeze before baking, assemble the pie and freeze it for up to 2 months. To freeze after baking, let the pie cool completely before wrapping it in plastic wrap and freezing it for up to 3 months.
• How do I reheat the chicken pot pie? To reheat the pie from frozen, thaw it overnight in the refrigerator. Preheat the oven to 350°F (175°C) and bake the pie for 45-60 minutes, or until heated through.
• Can I make the chicken pot pie in a slow cooker? Yes, you can. Brown the chicken breasts in a skillet and then place them in the slow cooker with the vegetables, chicken broth, and seasonings. Cook on low for 6-8 hours, or until the chicken is tender. Thicken the sauce with a cornstarch slurry before serving.