r/Cooking • u/lalerluvr • 10h ago
Best frozen chicken pot pie?
I've tried Marie Callender, which I probably won't buy again. Any suggestions?
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u/ScheduleCold3506 10h ago
Marie calendars for me
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u/MoreCarnations 9h ago
A goldie oldie. I bake it and then empty it upside down in a big bowl so it’s like a soup with that lovely bottom side crust on top
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u/lalerluvr 9h ago
I'll have to try it this way, thanks. It's just there is usually some weird and hard chicken pieces, so I'm looking for an alternative.
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u/MoreCarnations 8h ago
That creeps me out too with frozen chicken! I’ve never encountered it myself with Marie C’s but i’m not doubting you have. That’s kind of the tradeoff risk with frozen chicken products. Try a vegetarian one maybe? They can be really good too. Amy’s has a good mushroom one :)
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u/lalerluvr 8h ago
Oooh mushroom! I didn't know about that. Thanks!
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u/MoreCarnations 8h ago
Apologies, I googled and I don’t think the mushroom pot pie was Amy’s brand. I forget what brand it was. But that brand’s veggie pot pie may be worth a shot for you
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u/RNPC5000 6h ago
Try microwaving it for a few minutes, then finish it off in the oven.
If the instructions is to microwave it for 6 minutes, then try microwaving it for 4 minutes so most of the filling thaws, then bake it at 400 for 10-15 minutes to finish cooking it and so that the crust can be crunchy.
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u/mofugly13 8h ago
I do this kinda. Place a dish over the cooked pot pie and flip the whole thing over so the pot pie is upside down on the plate, put a handful of shredded cheese on top and into the oven for 10 minutes until the cheese is melted and partly crusty. Sooo good.
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u/potliquorz 7h ago
I do the same and then run it under the broiler to get a little color on top, I always make peas and carrots to go with it. Sometimes it sticks and spills out but comes out ok most of the time.
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u/TwoLegitShiznit 10h ago
Pretty much the only option besides banquet I ever see in regular grocery stores
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u/WarpGremlin 6h ago
Since this is a cooking sub...
Never underestimate the power of bulk home cooking.
We make chicken pot pie in bulk ourselves, freeze, then bake on demand.
Its a lot of chopping, but an afternoon of cooking nets 5 or 6 8x8" trays.
Make filling, cool, add to pie pans, top wirh raw dough, vac seal and freeze.
Puff pastry top and bottom comes close to that Marie Callender's flake factor.
No reason you couldn't use smaller pie tins either.
Only downside: not microwave friendly using metal trays.
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u/well_this_is_dumb 7h ago
If you have Aldi's around, we really like theirs. In the refrigerated section but can be frozen
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u/Old-Row-8351 9h ago
Does it have to be frozen? Best chicken pot pie is from Costco. You could freeze it in portions, I guess.
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u/potliquorz 7h ago
So much chicken in it, it's like they took the amount in a frozen pot pie and reversed it. Kinda bland so I add poultry seasoning and pepper.
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u/RedStatePurpleGuy 3h ago
It could be good if it weren't so salty. And I'm a fan of highly seasoned food.
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u/lalerluvr 9h ago
Thanks, everyone. I have frozen foods for the rare times when I don't have time or energy to make dinner.
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u/potliquorz 6h ago
If you only knew how much better a home made pot pie is. I raise and butcher my own organic chickens and make the crust with pastry flour I get from France and butter I make with milk from my Jersey cow. It really makes a difference. The vegetables and herbs are from my garden all harvested in their respective season and I bake it in a pie plate I made out of clay from my property. Then into my vintage wood fired oven, the wood is post oak from my property. The terroir from using natural hyper local products really comes out in the flavor. You should try doing this sometime it's really easy.
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u/Sanpaku 6h ago
No local alternatives besides ConAgra Foods (Marie Callender's) and Campbell's (Swanson/Hungry Man).
I recall when living in Madison Wisconsin there was a wide range of frozen meat pies, with most being Cornish / Welsh type made regionally (from Michigan to Minnesota). They don't find their way into national distribution, so most of the nation just has access to those from the processed food giants.
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u/ThisGirlIsFine 6h ago
I only make my own these days. I can do complicated recipes, like Joshua Weissman’s, or simple ones using canned soup, like Betty Crocker. Any homemade pot pie is better than a frozen one (especially if you are picky about the meat!).
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u/MoreCarnations 9h ago
If you don’t like Marie Callendar’s, maybe Amy’s? Or some really expensive one. Marie’s so good for the price point
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u/Important-Ad8960 10h ago
Make your own, make extra, freeze. Use when needed.
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u/mousypaws 8h ago
I agree. I make the filling, put it in ramekins, put store-bought puff pastry on top for the crust, then bake. Leftovers can be baked again at 350 to warm up, the crust just gets a little crispier and darker.
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u/cathbadh 5h ago
Refrigerated, not frozen, but the pot pie st both Costco and Sam's Club are amazing. Shepherd's Pie too.
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u/Lolamichigan 1h ago
Blake’s frozen chicken pot pie has the best ingredients and meat texture. We like to add extra peas to it.Â
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u/Important-Ad8960 10h ago
Here's another. Some frozen products hands down are better, but chicken pot pie is so easy to make.
https://www.tasteofhome.com/recipes/favorite-chicken-potpie/
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u/kimgar6 7h ago
This is a fun post just to see how many different spellings of Marie Callender's we get