Cracker Barrel Chicken Pot Pie Recipe

July 06, 2023 Post a Comment

Delicious Cracker Barrel Chicken & Dumplings Recipe from 100krecipes.com

Description

This Cracker Barrel Chicken Pot Pie recipe is one of the most popular dishes served at the iconic southern restaurant. It’s a classic comfort meal that features a creamy chicken filling with vegetables, topped with a flaky, buttery crust. This easy-to-make version is a great way to bring the flavors of Cracker Barrel to your own kitchen. It’s a perfect weeknight dinner that can be served with a side salad or steamed vegetables.

Prep Time

This recipe requires about 15 minutes of preparation time. You’ll need to prepare the vegetables and the chicken before assembling the pot pie. The dough for the crust can also be prepared in advance and stored in the refrigerator for up to 3 days.

Cook Time

Once the pot pie is assembled, it will need to bake for about 40 minutes in a 375°F oven. It’s important to keep an eye on it while it’s baking so that the crust doesn’t burn. The pot pie is ready when the top is nicely browned and the filling is bubbling.

Ingredients

2 tablespoons butter
1 small onion, chopped
2 carrots, diced
2 celery stalks, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
2 cups cooked chicken, diced
1/2 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon black pepper
2 9-inch pie crusts

Instructions

1. Preheat oven to 375°F. Heat butter in a large skillet over medium heat. Add onions, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

2. Add the thyme and flour to the skillet. Cook, stirring constantly, for 1 minute. Gradually add the chicken broth and milk, stirring until the mixture thickens and boils. Boil for 1 minute, and then reduce heat to low.

3. Add the chicken, frozen peas, salt, and pepper. Simmer for 5 minutes. Remove from heat and set aside.

4. Place one of the pie crusts in a 9-inch pie plate. Pour the chicken mixture into the crust. Place the second crust on top and crimp the edges to seal.

5. Cut several slits in the top crust to vent. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Equipment

Large skillet
9-inch pie plate
Rolling pin

Notes

This recipe can also be made with cooked turkey instead of chicken. You can also use cooked, diced potatoes in place of the frozen peas.

Nutrition: Per Serving

Calories: 478
Fat: 27g
Carbohydrates: 38g
Protein: 19g
Cholesterol: 66mg
Sodium: 935mg

Recipe Tips

If you don’t have pie crusts on hand, you can make your own using a food processor. Simply combine 2 cups of all-purpose flour with 1/2 teaspoon of salt, 1/2 cup of cold butter, and 1/2 cup of cold water. Pulse until the mixture forms a ball. Or, you can use store-bought puff pastry for the crust. It’s a great shortcut for this recipe.

The pot pie can also be made ahead of time and frozen for up to 3 months. Simply assemble it according to the instructions, but don’t bake it. Cover it tightly with aluminum foil and freeze. When you’re ready to bake it, thaw it in the refrigerator overnight and then bake it according to the instructions. Enjoy!