marie callender’s chicken pot pie instructions

Craving a comforting and delicious meal? Marie Callender’s Chicken Pot Pie is a classic choice. These instructions will guide you through perfectly cooking your pot pie, ensuring a golden crust and a piping hot, savory filling every single time. Enjoy!

Marie Callender’s Chicken Pot Pie is a beloved comfort food, known for its flaky crust and creamy, savory filling. It features tender white meat chicken, along with a medley of vegetables like carrots, celery, and peas, all simmered in a rich, flavorful sauce. This classic dish offers a convenient and satisfying meal option, perfect for a cozy night in.

Whether you’re a seasoned cook or a beginner, preparing a Marie Callender’s Chicken Pot Pie is straightforward. This guide provides comprehensive instructions for oven, microwave, and air fryer cooking methods. We will cover everything from preheating and baking times to ensuring the pie reaches a safe internal temperature.

With its easy preparation and comforting taste, Marie Callender’s Chicken Pot Pie is a go-to choice for many. Follow these instructions carefully to achieve the best results and enjoy a warm, delicious meal.

Ingredients and Preparation

To prepare your Marie Callender’s Chicken Pot Pie, you’ll need the following key ingredient⁚ one frozen Marie Callender’s Chicken Pot Pie (select your preferred size). Ensure the pot pie is stored frozen until you’re ready to cook it. For oven baking, grab a baking sheet. Aluminum foil may be needed to prevent excessive crust browning.

Before cooking, remove the pot pie from its outer carton, but leave it in the paper tray. This tray is designed for oven use and helps maintain the pie’s shape. If you find the edges of the crust browning too quickly during baking, have a strip of aluminum foil ready to cover them.

No additional ingredients are typically needed, as the pot pie is self-contained. However, some prefer to add a light egg wash to the crust for extra browning. Ensure your oven is preheated according to the instructions for optimal results.

Oven Cooking Instructions

For a perfectly baked Marie Callender’s Chicken Pot Pie, preheating is key. Set your oven to 400°F (205°C). Remove the pot pie from the outer carton, keeping it in its paper tray. Prepare a baking sheet by lining it with aluminum foil or parchment paper for easy cleanup. Place the pot pie on the baking sheet to catch any potential spills.

If desired, wrap the crust edge with a strip of aluminum foil to prevent over-browning. Bake for 63-65 minutes. Carefully remove it, as it will be hot. Let it stand for 5 minutes to complete cooking. Ensure the internal temperature reaches 165°F (74°C) using a food thermometer in several spots. The crust should be golden brown, and steam should rise from the filling, indicating thorough cooking.

Preheating the Oven

The first and arguably most crucial step in achieving a perfectly cooked Marie Callender’s Chicken Pot Pie in the oven is preheating. This ensures that the pot pie cooks evenly and that the crust becomes golden brown and flaky. Before you even take the pot pie out of the freezer, set your oven to 400 degrees Fahrenheit (205 degrees Celsius).

Allow the oven to fully preheat before placing the pot pie inside; this usually takes about 15-20 minutes. Using an oven thermometer can help ensure accurate temperature. A properly preheated oven guarantees that the pot pie will cook thoroughly and reach the desired internal temperature, resulting in a delicious and satisfying meal. Don’t skip this critical step!

Preparing the Pot Pie for Baking

Once your oven is preheated to 400°F (205°C), it’s time to prepare your Marie Callender’s Chicken Pot Pie for baking. Begin by removing the pot pie from its outer carton, but leave it in the paper tray. This tray is designed to withstand oven temperatures and helps to maintain the pot pie’s shape during cooking.

Next, wrap the crust edge with a strip of aluminum foil. This will prevent the crust from browning too quickly or burning before the filling is fully heated. Finally, using a knife or fork, create several small vent holes in the top crust. These vents allow steam to escape during baking, which prevents the crust from becoming soggy.

Baking Time and Temperature

With your Marie Callender’s Chicken Pot Pie properly prepared, it’s crucial to adhere to the correct baking time and temperature for optimal results. Place the prepared pot pie on a baking sheet in the center of your preheated oven. Bake for approximately 63 to 65 minutes. Keep a close eye on it toward the end of the baking time to ensure it reaches the desired golden-brown crust.

The internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Remember, oven temperatures can vary, so these times are estimates. A perfectly baked pot pie will have a golden-brown crust and a bubbling filling.

Checking for Doneness

Determining when your Marie Callender’s Chicken Pot Pie is perfectly done is essential for both taste and food safety. After the recommended baking time, carefully remove the pot pie from the oven using oven mitts.

The crust should be a rich, golden-brown color, indicating it’s cooked through. The filling should be visibly bubbling hot, releasing steam. To ensure the chicken and vegetables are thoroughly heated, insert a food thermometer into several spots of the filling. The internal temperature must reach 165°F (74°C). If the temperature is not reached, return the pot pie to the oven and continue baking, checking every few minutes until it reaches the proper temperature. This step ensures a safe and delicious meal.

Cooling and Serving

Once you’ve confirmed your Marie Callender’s Chicken Pot Pie is thoroughly cooked, it’s crucial to let it stand for a few minutes before serving. This resting period allows the filling to thicken slightly, preventing it from being too runny when cut. Carefully remove the pot pie from the oven and place it on a heat-resistant surface.

Allow it to cool for approximately 5 minutes. This also helps prevent burns from the hot filling. After cooling, use a sharp knife to carefully cut into the pot pie and serve. Be cautious as the filling will still be hot. Serve it in the paper tray it was cooked in, or transfer it to a plate. Enjoy your delicious, homemade-tasting Marie Callender’s Chicken Pot Pie!

Microwave Cooking Instructions

For a quicker cooking method, you can microwave your Marie Callender’s Chicken Pot Pie. However, be aware that the crust may not be as golden or flaky compared to oven baking. Before microwaving, completely tear off the top crust of the pot pie to allow steam to escape. This prevents the crust from becoming soggy.

Microwave on high for approximately 8-10 minutes, but cooking times may vary depending on your microwave’s wattage. If your microwave is less than 1100 watts, the pot pie may not cook thoroughly. After microwaving, let it stand for 5 minutes to complete cooking. Check that the internal temperature reaches 165°F in several spots before serving. Be cautious, as the pot pie will be very hot.

Air Fryer Cooking Instructions

Cooking Marie Callender’s Chicken Pot Pie in an air fryer is a convenient way to achieve a crispy crust in less time than oven baking. Preheat your air fryer to 350°F (175°C). Remove the pot pie from its outer carton, leaving it in the paper tray. Place the pot pie in the air fryer basket, ensuring it’s not overcrowded.

Cook for approximately 55-60 minutes, or until the crust is golden brown and the filling is bubbling. For even cooking, rotate the pot pie halfway through the cooking time; During the last 5-10 minutes, monitor the crust closely to prevent burning. Remove carefully, as the pot pie will be hot. Let it stand for a few minutes before serving to allow the filling to cool slightly.

Important Cooking Tips

To ensure your Marie Callender’s Chicken Pot Pie cooks perfectly, consider these helpful tips. Always preheat your oven or air fryer to the recommended temperature for even cooking. Placing the pot pie on a baking sheet prevents spills and makes it easier to handle. If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil to prevent burning.

Make small vent holes in the top crust to allow steam to escape, preventing a soggy crust. Check the internal temperature of the filling with a food thermometer to ensure it reaches 165°F (74°C) for food safety. Let the pot pie stand for a few minutes after cooking to allow the filling to thicken and cool slightly before serving.

Using a Baking Sheet

When preparing a Marie Callender’s Chicken Pot Pie, using a baking sheet is highly recommended. The primary purpose of the baking sheet is to catch any potential spills or drips that may occur during the cooking process. These pot pies can sometimes bubble over, and a baking sheet prevents the mess from ending up on the bottom of your oven, which can be difficult to clean.

Additionally, a baking sheet provides a stable and easy-to-handle surface for transferring the pot pie in and out of the oven. This is especially important as the pot pie will be hot. Lining the baking sheet with aluminum foil or parchment paper makes cleanup even easier. By using a baking sheet, you ensure a safer, cleaner, and more convenient cooking experience.

Preventing Excessive Browning

Achieving a perfectly golden-brown crust on your Marie Callender’s Chicken Pot Pie is desirable, but sometimes the edges can brown too quickly. To prevent excessive browning, a simple trick is to cover the edges of the pot pie with strips of aluminum foil. This acts as a shield, deflecting the direct heat and slowing down the browning process in those areas.

Carefully fold the foil over the edges of the crust before placing the pot pie in the oven. Monitor the pie’s color during baking. If the edges are already browning significantly, apply the foil strips mid-way through the cooking time. Removing the foil during the last few minutes of baking can help achieve an overall golden color without burning. This technique ensures a beautifully baked pot pie with a uniformly appealing crust.

Food Safety and Internal Temperature

Ensuring your Marie Callender’s Chicken Pot Pie reaches a safe internal temperature is paramount for food safety. The center of the pot pie must reach 165°F (74°C) to eliminate any harmful bacteria. Use a food thermometer to check the temperature in several spots, especially in the center of the filling, to guarantee thorough cooking.

Insert the thermometer through the crust into the filling. If the temperature is below 165°F, continue baking for a few more minutes and check again. Proper cooking not only ensures safety but also enhances the flavor and texture of the pot pie. A fully cooked pot pie will have a bubbling filling and a golden-brown crust. Always prioritize food safety to enjoy a delicious and worry-free meal.

Storage and Reheating Leftovers

Proper storage is essential to maintain the quality and safety of leftover Marie Callender’s Chicken Pot Pie. Allow the pot pie to cool completely before storing it. Once cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container to prevent freezer burn or drying out.

Refrigerate leftovers promptly and consume them within 3-4 days. For longer storage, freeze the pot pie for up to 2-3 months. When reheating, you can use the oven for the best results. Preheat the oven to 350°F (175°C), and bake the pot pie until heated through. You can also use a microwave, but be mindful of the crust becoming soggy. Ensure the internal temperature reaches 165°F (74°C) before serving.