9+ Homemade Marie Callender’s Pot Pie Recipes You Must Try!
There’s something incredibly comforting about a warm pot pie, right? The flaky crust, the rich filling, and that first bite that warms your heart. Let’s explore some homemade versions of Marie Callender’s classic pot pies that you’ll be eager to whip up in your kitchen!
Rating: 5. Ingredients: 1 h 30 min Total Time: 1 h 30 min.
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Imagine a cozy evening, the aroma of chicken and vegetables wafting through your kitchen. This classic chicken pot pie recipe features tender chicken, carrots, peas, and celery, all nestled in a creamy sauce and enveloped in a golden, flaky crust.
What makes this recipe special is its simplicity. With just a few ingredients like rotisserie chicken, frozen vegetables, and store-bought pie crust, you can achieve that homemade taste without spending hours in the kitchen. Plus, it’s a great way to use up leftovers!
Ingredients: 2 cups shredded rotisserie chicken, 1 cup frozen mixed vegetables, 1/3 cup butter, 1/3 cup all-purpose flour, 1 ¾ cups chicken broth, 2/3 cup milk, salt, and pepper.
Instructions: Preheat your oven to 425°F. In a saucepan, melt butter and stir in flour until smooth. Gradually add chicken broth and milk, and cook until thickened. Mix in the chicken and vegetables, spoon into a pie crust, cover with another crust, and bake until golden brown. Enjoy!
Ingredients: Hog jowl, sirloin tips, portobello mushrooms, red wine, pearl onions Total Time: 2 hrs 30 mins.
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If you’re a fan of hearty flavors, this beef and mushroom pot pie will be your new favorite. It combines tender chunks of beef with earthy mushrooms and a savory gravy, all wrapped in a buttery crust that’s simply irresistible.
This recipe stands out because it uses a slow-cooking method, allowing the flavors to meld beautifully. The rich, beefy filling is perfect for a chilly night and is sure to impress anyone lucky enough to share a bite!
Ingredients: 1 lb beef stew meat, 1 cup sliced mushrooms, 1 medium onion, 2 cloves garlic, 3 cups beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon thyme, and pie crusts.
Instructions: Brown the beef in a skillet, then add onions, garlic, and mushrooms. Pour in the broth and Worcestershire sauce, and let it simmer for about an hour. Transfer to a pie dish, cover with crust, and bake at 400°F until the crust is golden and flaky. Serve hot!
Rating: 4.8. Ingredients: Cream, mushrooms, carrots, butter, yellow potatoes Total Time: 2 hr 30 min.
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Craving something a little lighter? This vegetarian pot pie is bursting with vibrant vegetables and a creamy sauce that’ll make your taste buds dance! Think carrots, peas, and corn, all mingling together in a delicious harmony.
What makes this recipe a crowd-pleaser is its versatility. You can use any veggies you have on hand, and it’s a fantastic way to sneak in some extra nutrients. Plus, it’s completely satisfying without the meat!
Ingredients: 1 cup diced potatoes, 1 cup carrots, 1 cup peas, 1 cup corn, 1/3 cup butter, 1/3 cup flour, 1 ¾ cups vegetable broth, 2/3 cup milk, and pie crusts.
Instructions: Cook the potatoes and carrots until tender. In a saucepan, melt butter and whisk in flour. Gradually stir in vegetable broth and milk until thickened. Add in cooked veggies and fill your pie crusts. Bake at 425°F for 30 minutes, or until golden. Enjoy your colorful creation!
Looking for a way to use up those holiday leftovers? This turkey and cranberry pot pie is a festive twist that combines savory turkey with a hint of sweetness from cranberries. It’s like Thanksgiving in a dish!
This recipe shines during the holiday season but is delightful any time of the year. The combination of flavors is unexpected and delightful, making it a unique addition to your pot pie lineup!
Ingredients: 2 cups cooked turkey, 1 cup cranberry sauce, 1 cup mixed vegetables, 1/3 cup butter, 1/3 cup flour, 1 ¾ cups turkey broth, and pie crusts.
Instructions: Preheat your oven to 375°F. In a saucepan, melt butter, stir in flour, and gradually add turkey broth to create a gravy. Mix in turkey, cranberry sauce, and vegetables. Pour into a pie crust, cover with another crust, and bake until golden brown, about 45 minutes. Serve warm!
