Marie Callender's Chicken Pot Pie is a classic comfort food dish loved for its rich, creamy filling and flaky crust. Here's how you can recreate this savory delight at home:
For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 cup (2 sticks) unsalted butter, cold and cubed – 1 teaspoon salt – 6-8 tablespoons ice water
For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 cup (2 sticks) unsalted butter, cold and cubed – 1 teaspoon salt – 6-8 tablespoons ice water
For the Filling: – 2 cups cooked chicken, diced or shredded (rotisserie chicken works well) – 2 tablespoons unsalted butter – 1 onion, diced – 2 carrots, diced – 2 celery stalks, diced – 2 cloves garlic, minced
– 1/3 cup all-purpose flour – 2 cups chicken broth – 1 cup whole milk or heavy cream – 1 cup frozen peas – Salt and pepper to taste – 1 teaspoon dried thyme – 1 teaspoon dried parsley
1. Preheat your oven to 375°F (190°C). 2. To make the pie crust, combine the flour and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
1. Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overwork the dough. 2. Divide the dough into two equal portions, shaping each into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
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