Marie Callender’s Pot Pie makes a simple weeknight meal. Just fix Green Bean Almondine as a fast side dish, and dinner is ready when the pot pies come out of the oven.
Growing up as a kid, every Wednesday night was pot pie night. Pot pies were a super easy weeknight meal that my mom could count on to fill us up without a lot of prep time.
Lots of memories were created around the table on Wednesday nights. My favorite? Attempting to flip the pot pie without cracking the crust… because there was something so satisfying about pulling the tin away and seeing an intact crust, only to dig in with my fork a few seconds later.
Of course, back in those days, pot pies came in aluminum tins and could only be baked in the oven.
Marie Callender’s Pot Pies offer more variety. You can bake them the traditional way or place the pot pies in the microwave.
But not only do you get to choose how you prepare them, you can choose the size (10 ounces, 16 ounces, or family pack) and from a long list of flavor combinations.
>>Grab a coupon and plan a Pot Pie Wednesday for this week<<
Picky eaters are pleased since everyone in the family can choose a different kind.
Just take the family along for a ride to Walmart and line them up in the frozen foods aisle. Everyone gets to choose which pot pie they will eat and there are no complaints on Wednesday night.
Only one thing makes Marie Callender’s pot pies the same… that tender, tasty crust. That is my husband’s favorite part. Especially the edge. He loves it! Comfort in a golden, flaky crust.
Cook’s Tip: Want to keep that crust perfect while baking in the oven? I pull off strips of aluminum foil about two inches wide and wrap the edges. The crust remains a consistent color with the rest of the pie. No burned edges and tastes homemade.
Green Bean Almondine
You could easily put a side salad with your Marie Callender’s Pot Pies but Green Beans Almondine can be prepared just as quickly and works as a great pairing with any pot pie flavor.
The key to an amazing Green Bean Almondine recipe is the almonds. You can use slivers or slices but I find that almond slices cook faster.
And trust me on this… you must brown them slowly in BUTTER. Yes, I know… olive oil is healthier for you but the butter just tastes better.
Cook’s Tip: Once the almonds begin to darken, they will brown quickly. Do not walk away. Also, if using unsalted butter, salt the almonds slightly as they cook.
Some green bean recipes call for boiling the beans. I find that steaming in a skillet gives you tender and flavorful green beans without blanching all the color out.
So, once your almonds are done, remove from the skillet and drain them on paper toweling. Then, add the green beans and water. Cover and let the magic happen, tossing as needed to keep the ones on the bottom from burning.
Busy night? Pot pies and Green Bean Almondine!
As you check your busy fall calendar, keep in mind that Marie Callender’s Pot Pies with Green Beans Almondine can also make a quick meal before heading out to a fair or fall festival.
If kids feel fuller before leaving home for the fair, (hopefully) they will want less of the enticing fairway junk. Even if they still beg for everything fried sold from those little trailers surrounded with blinking lights, at least you know you gave them something wholesome to fill their bellies before they start shoveling sugar into their mouths.
Green Beans Almondine
- 32 ounces 1 family-size bag Marketside Fresh Green Beans
- 1/3 to 2/3 cups sliced or slivered almonds
- 2 tablespoons butter
- 1 shallot chopped
- 2 cloves garlic minced
- 1 cup water
- Salt and pepper to taste
- Melt butter in 12 inch skillet over medium-high heat. Add almonds and cook, stirring often, until lightly browned. Remove almonds and drain on paper toweling.
- Add shallots and garlic to skillet and cook until shallots are slightly softened.
- Add green beans and water. Cover and cook, tossing occasionally until green beans are crisp-tender.
- Season with salt and pepper and top with toasted almonds.
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