This is a sponsored post written by me on behalf of ConAgra.
The combination of a Marie Callender’s Chicken Pot Pie & my homemade Pumpkin Fudge Pie sums up to be the perfect winter meal. #ComfortsFromHome
Here’s the deal, I love Marie Callender’s Pot Pies. I grew up on them without even knowing it.
If you’re like my family, when you were younger, you may have had that one favorite recipe your grandma, right? You know, that generational recipe – the one you were excited to make when you got older. Well, my favorite recipe growing up from my grandma was her chicken pot pie. I loved going to her house and smelling “her” pot pies as they baked in the oven. Luckily, my dad started to “make” them too. I was in pot pie heaven.
When I became a mom I decided that it was time for me to carry on the tradition of “grandma’s pot pies”. I called my dad super excited and asked for the recipe. I was expecting his typical response: “Ask mom; it’s in the recipe box.” Instead, he said, “Sandi, you can get them at the store. Grandma’s pot pies are Marie Callender’s pot pies!” What??? Come again. Are you serious?!
Here’s the deal. My grandma is an amazing baker and has been her whole life, along with my grandpa who came from a line of great bakers. So when we were served the most perfectly looking pot pies, I had no question that grandma made them from scratch. And to top it off, they tasted homemade. Seriously, no freezer taste, only fresh vegetables and that signature light crispy crust, just like homemade pie dough.
I was in shock because I felt totally disappointed that grandma hadn’t rolled out the dough just for us. But then came the quick realization that this may just be better because it is easier – less time spent in the kitchen preparing and more time with my kids, helping with homework, running around to after-school activities, and preparing a thoughtful dessert to complete our meal.
With the holidays around the corner and the winter months ahead, Marie Callender’s has the perfect selection of “grandma’s” pot pies. And dinner can be ready in an hour and all you do is bake! With two different sizes available, each kid gets their own, negating the battle between them for the “better” half, key when dealing with five kids.
And with the extra time, making this Pumpkin Fudge Layered Pie completes this comforting, pie-perfected meal while adding a touch of the holiday spirit. This dessert was inspired from my aunt, who every year makes and brings this amazing fudge pie. I decided to combine two of my holiday favorites into one… and it’s a match made in heaven.
Marie Callender’s creates homemade Pot Pies using a buttery, flaky crust made from scratch and high-quality ingredients such as farm grown vegetables and premium cuts of meat that your family can slow down and savor together, allowing it to still have the feel of grandma’s touch.
“Disclosure: Compensation was provided by Marie Callender’s via ConAgra. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”
Pumpkin Fudge Pie + Marie Callender’s Chicken Pot Pie = Pie Meal Perfection #ComfortsFromHome
- Pie Crust (makes 2 pie crust)
- 14 tablespoons butter, softened
- 1 egg
- 2 cups flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ cup water
- Fudge Layer
- ½ cup butter
- 2 ounces unsweetened chocolate bars or chips
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- Pumpkin Layer
- 1 x 15 ounce can of pumpkin
- 1 x 14 ounce can of sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
Pie Crust (makes 2 pie crust)
In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes. Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.
When ready, roll out 1 pie crust and place in pie pan.
Prepare fudge layer.
Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.
Prepare pumpkin layer.
In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.
Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 60-65 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.
Top with fresh whipped cream and serve.