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Marie Callender's Chicken Pot Pie copycat recipe by Todd Wilbur
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Marie Callender's Chicken Pot Pie


Score: 5.00. Votes: 2
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Menu Description: "Tender chunks of chicken with seasonings and vegetables."

All the Marie Callender's restaurants try to maintain a homestyle ambiance, kind of like being at Grandma's house for dinner. The wallcoverings reflect styles of the thirties and forties and are complemented by dark mahogany-stained, wood-paneled walls and brass fixtures. You'll also find old-fashioned furnishings, many of them throwbacks to the forties, the time of this restaurant chain's founding fifty years ago.

The menu, which features meatloaf, pot roast, and country fried steak, reflects a satisfying homestyle cuisine that today is all too rare. If you wondered whether a company that is known for its great dessert pies could make a great pot pie...it can.

For this recipe, try to use small 16-ounce casserole dishes that measure 4 or 5 inches across at the top. Any casserole dishes that come close to this size will probably work; the yield will vary depending on what size dishes you decide to use.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Don't forget the cornbread and pies. More Marie Callendar's copycat recipes right here

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Crust
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 3 tablespoons ice water
  • 2/3 cup cold butter
Filling
  • 1 cup sliced carrots (3 carrots)
  • 1 cup sliced celery (1 stalk)
  • 1 cup frozen peas
  • 1 cup chopped white onion
  • 4 boneless, skinless chicken breast halves
  • 4 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 1/2 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon salt
  • Pinch pepper
  • 1 egg, beaten
  • Do This
    • Restaurant/Brand
      Marie Callender's
    • Instructions

      1. Prepare the crust by sifting together the flour and salt in a medium bowl. Make a depression in the center of the flour with your hand.

      2. Put the yolks and ice water into the depression. Slice the butter into tablespoon-size portions and add it into the flour depression as well.

      3. Using a fork, cut the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough easier to work with.

      4. When the dough has chilled, preheat the oven to 400 degrees F and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender.

      5. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 mintues.

      6. In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce the heat to low.

      7. Cut the poached chicken into large bite-size chunks and add them to the sauce. Add the salt and a dash of pepper.

      8. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes.

      9. As the filling simmers, roll out the dough on a floured surface to between 1/8 and 1/4 inch thick. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any size single-serving casserole dishes or oven-safe bowls for this recipe. Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all of the way around to give the dough a small "lip," which you will fold over when you cover the pie. Make four of these.

      10. Spoon the chicken and vegetable filling into each casserole dish and carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

      Serves 4.

Reviews
Average rating:

Score: 5.00. Votes: 2
Rating of votes (2)
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Penguin
Feb 2, 2014, 22:00

Can't rate the closeness to the original meal since I've never had it, but this recipe made an outstanding crust and veggie cream sauce! The whole thing was wonderful! Everyone raved! Will be making this again & again! Thanks Todd!

joe martin
Nov 6, 2011, 22:00

I was on short time so I bought a pre made crust. I added mix veg. To it but the cream sauce with mixed in with the veg. It came out to be an wonderful meal.

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