Cracker Barrel Chicken Pot Pie Recipe
Cracker Barrel Chicken Pot Pie is a classic comfort food dish made with shredded chicken, carrots, potatoes, onions and traditional spices. This easy-to-make recipe is sure to be enjoyed by all and will be a hit at your next family gathering.
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Servings: 4 people
Calories: 334kcal
Ingredients
- 1/2 cup milk adding a creamy and smooth texture to the filling, enriching the sauce with a mild and velvety taste
- 1/3 teaspoon ground pepper providing a subtle and mild spiciness to the filling, balancing the flavors and adding depth
- 1/3 cup potato peeled and diced, adding a hearty and starchy component to the filling, providing texture and substance
- 1/2 cup peas adding a delicate and sweet flavor to the filling, adding a burst of vibrant color and a touch of freshness
- 1/6 teaspoon McCormick Gourmet Poultry Seasoning infusing the filling with a savory and aromatic blend of herbs and spices, enhancing the overall poultry flavor
- 1/2 egg beaten together with 1/2 tablespoon of water to make an egg wash creating a glossy and golden-brown crust on top of the pot pie, enhancing its visual appeal
- 1/6 teaspoon dried thyme offering a subtle and earthy flavor to the filling, adding depth and complexity
- 1 cup chicken broth providing a flavorful and savory liquid to the filling, enhancing the overall taste and moisture
- 1/3 cup butter creating a rich and velvety sauce for the pot pie, adding a luscious and creamy texture
- 1/3 cup all-purpose flour acting as a thickening agent for the filling, creating a luscious and velvety sauce
- 1-3/4 cups chicken from a rotisserie chicken shredded, providing tender and flavorful pieces of chicken, adding a savory and meaty element to the pot pie filling
- 1/3 cup onion diced, offering a pungent and aromatic taste to the filling, enhancing the overall savory profile
- 1/2 cup carrot sliced, contributing a sweet and earthy flavor to the filling, adding a vibrant pop of color and a hint of crunch
- 3/4 teaspoon salt enhancing the overall seasoning and taste of the filling, adding a touch of savory flavor
- 1 Honey Maid Pie Crust Refrigerated, serving as the buttery and flaky base for the pot pie, providing a satisfying and tender crust
Instructions
- Preheat your oven to 375°F (190°C) for the ideal cooking temperature.
- Heat a large skillet over medium heat and melt butter; then add carrots, potatoes, onions, pepper, salt and poultry seasoning. Cook for 8-10 minutes stirring occasionally until vegetables are tender.
- Add in the shredded chicken and cook an additional 3-4 minutes until heated through; then remove from heat.
- In a separate saucepan over medium heat, whisk together flour and broth to create a smooth mixture then slowly add in milk while continuously whisking until thickened; about 5 minutes. Pour this creamy mixture into the skillet containing chicken and vegetables and stir everything together until it's fully combined; set aside to cool slightly while preparing the crust.
- Generously grease a 9-inch pie dish and press one of the pie crusts into it, making sure to fit it nicely against the sides. Fill with chicken and vegetable mixture then scatter frozen peas on top.
- Place second crust on top of filling; crimp edges together to form a seal and cut several slits in the center for steam to be released. Brush all over with egg wash then place pie dish into preheated oven and bake for 35 minutes until a golden brown crust has formed; let cool slightly before serving warm.
Notes
• To keep your pot pie from getting soggy, ensure that you have cooked down your vegetables before adding them to your filling – you don’t want too much liquid in your filling as this will make it soggy.
• If you’re using store-bought rotisserie chicken, make sure to remove the skin and bones before shredding – this will ensure that your pot pie has a more pleasant texture.
• For extra flavor add half of a teaspoon of garlic powder to your filling mixture.
