Crafting Marie Callender’s Chicken Pot Pie recipe at home allows you to enjoy the comforting flavors of this classic dish right in your own kitchen. Here's how to recreate the savory comfort of Marie Callender’s Chicken Pot Pie:
Ingredients: For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 teaspoon salt – 1 cup unsalted butter, cold and cubed – 6-8 tablespoons ice water
For the Filling: – 2 cups cooked chicken, diced or shredded – 2 tablespoons unsalted butter – 1 onion, chopped – 2 cloves garlic, minced – 2 carrots, diced
– 2 celery stalks, diced – 1 cup frozen pea – 1 cup frozen corn kernel – 1/4 cup all-purpose flour
– 2 cups chicken broth – 1 cup whole milk or heavy cream – 1 teaspoon dried thyme – Salt and pepper, to taste
Instructions: For the Pie Crust: 1. In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. 2. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together and forms a ball.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or individual ramekins. 2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. 3. Add the diced carrots and celery to the skillet and cook for 5-6 minutes, until slightly softened.
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