Cranberry Sauce Corn Muffins & Marie Callender’s Pot Pies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease #CollectiveBias


 Pot pies make me think about the fall. Delicious flavors fill the house from the oven, crisp Autumn air outside, and family time. Sometimes the hustle and bustle of every day life can hinder a nice family meal. This is where Marie Callender’s comes in. You don’t have to spend hours making everything from scratch. You just put a pot pie in the oven, and out comes comfort in a golden, flaky crust!

I headed over to Walmart to get some Marie Callender’s pot pies and the ingredients for my side dish. The larger family size pot pie was in one section of the frozen aisle, and the smaller one was a few doors down.


I cooked the pies according the the directions on the boxes. A VERY HELPFUL TIP: If you cover the edge of the crust with aluminium foil, you will be able to keep the crust from burning.


There was a crack in the crust of the larger pie while it was frozen, so it cracked as it cooked, but it really didn’t cause anything negative to happen. It actually added to the homemade look.


Keeping time in mind, I wanted to make the perfect side dish to pair with the pot pies. My Cranberry Sauce Corn Muffins are a great complement to the pot pies. Here’s the recipe. Keep in mind I made these right in the oven while the pot pies were baking, toward the end when the pies were close to being finished.


1 12oz bag of fresh cranberries

3/4 C. white sugar

1 C. water

1/4 tsp. corn starch

2 pkgs of corn muffins

2 eggs

2/3 C. milk


Preheat oven to 375 degrees

In a medium pot, combine cranberries, sugar, corn starch and water.

Cook over medium heat for about 10 minutes.

Take off of heat and let cool down for a few minutes.

While that’s cooling, in a medium bowl combine the corn muffin mix, eggs and milk.

Whisk until combined.

Butter two muffin pans.

Add about a tablespoon of the cranberry mixture to each muffin slot.

On top of that, add about 1-2 tablespoons of cornbread mixture.

Bake for 15 minutes or until golden brown.

Makes about 20 muffins.



The family really enjoyed the combination of food. My 10 year old son tasted the muffins and said, “Mmmm…it’s like Thanksgiving in a bite!” I think the pot pies added to that feeling.

This meal is perfect for around the holidays when things can become chaotic and you just can’t find time to sit down and have a nice meal together with family.


 If you were to come up with a recipe to pair with a Marie Callender’s pot pie, what would you make? Comment below.

Also, click here for more great ideas to pair with your pot pies.

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