Chicken pot pie is one of the most popular pies in the entire US. Oven-baked or fried, the dish is always a hit with family and friends. In this blog, I will share with you a cracker barrel chicken pot pie recipe that is extremely delicious. This cracker barrel version of chicken pot pie contains chicken, potato and carrots, and is perfect to serve with mashed potatoes or homemade gravy.
Cracker barrel chicken pot pie is a hearty and tasty dish that is perfect for any occasion. It is a very versatile meal since it can be eaten hot or cold. This is perfect as a casserole or eaten as a meal. The whole family will enjoy it immensely. It’s a recipe that calls for sustainable, local ingredients to make this dish truly wholesome and delicious.
Cracker barrel chicken pot pie is low in calories and high in protein. It is perfect for supper or the next day and perfect for Easter eggs. This chicken pot pie is a great leader for a Sunday dinner with many of my favourite foods and it’s really easy to make. This chicken pot pie is suitable for all seasons, and all ages, it’s nutritious and delicious!
How To Make Cracker Barrel Chicken Pot Pie
Cracker barrel chicken pot pie is a delicious and comforting dish that goes perfectly with a nice cup of tea and a glass of milk. It’s a dish that everyone loves, especially during the cold and flu season. This is a simple recipe you can make in a few minutes. It’s perfect for those on the go, and it can satisfy your hunger. Let’s cook cracker barrel chicken pot pie and be happy!
Ingredients
- 3-1/2 cups chicken from a rotisserie chicken (shredded)
- 1 cup carrot (sliced )
- 1-1/4 cup potato (peeled and diced)
- 3/4 cup onion (diced)
- 2/3 cup butter
- 2/3 teaspoon ground pepper
- 1-1/2 teaspoon salt
- 1/3 teaspoon McCormick Gourmet Poultry Seasoning
- 1/3 teaspoon dried thyme
- 2 cups chicken broth
- 2/3 cup all-purpose flour
- 1 cup milk
- 2 Honey Maid Pie Crusts (Refrigerated)
- 1 cup peas
- 1 egg beaten together with 1 tablespoon of water to make an egg wash
Step By Step Instructions To Make Cracker Barrel Chicken Pot Pie
Step 1
Prepare the oven by preheating it to 425 degrees Fahrenheit.
Step 2
In a small pan, cover carrots and potatoes with water, and simmer for about 5 to 8 minutes or until soft. Drain.
Step 3
In a large saute pan, melt 2/3 cup butter. Add the onions and cook for about 2 to 3 minutes.
Step 4
Add salt, pepper, thyme, as well as poultry seasoning. Stir the flour frequently for a minute so that it cooks evenly.
Step 5
Add the chicken broth slowly, followed by the milk. Stir in the carrots and potatoes for about 5 minutes to thicken the sauce. Season with salt and pepper, as desired.
Step 6
Stir in the chicken and peas. Lower the heat to a simmer.
Step 7
Place 1 pie crust in a deep-dish pie pan. Pour the filling into the pie shell.
Step 8
Place the second pie crust on top and trim any excess. Seal the two crusts together and crimp their edges with your fingers.
Step 9
Pour egg white over the top of the pie and slit it four times to let steam escape.
Step 10
Place the pie in the preheated oven and bake for about 30 minutes. When done, remove from the oven and serve immediately. Enjoy!
In Closing
We hope you enjoyed this recipe for Cracker Barrel Chicken Pot Pie. This one is wonderfully delicious and easy to make. If you want to try giving your dinner a new twist, this Cracker barrel chicken pot pie recipe is a perfect way to go! If you have any questions about this recipe please leave a comment below. Thanks for reading!
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Cracker Barrel Chicken Pot Pie Recipe
Ingredients
- 3-1/2 cups chicken from a rotisserie chicken (shredded)
- 1 cup carrot (sliced )
- 1-1/4 cup potato (peeled and diced)
- 3/4 cup onion (diced)
- 2/3 cup butter
- 2/3 teaspoon ground pepper
- 1-1/2 teaspoon salt
- 1/3 teaspoon McCormick Gourmet Poultry Seasoning
- 1/3 teaspoon dried thyme
- 2 cups chicken broth
- 2/3 cup all-purpose flour
- 1 cup milk
- 2 Honey Maid Pie Crusts (Refrigerated)
- 1 cup peas
- 1 egg beaten together with 1 tablespoon of water to make an egg wash
Instructions
- Prepare the oven by preheating it to 425 degrees Fahrenheit.
- In a small pan, cover carrots and potatoes with water, and simmer for about 5 to 8 minutes or until soft. Drain.
- In a large saute pan, melt 2/3 cup butter. Add the onions and cook for about 2 to 3 minutes.
- Add salt, pepper, thyme, as well as poultry seasoning. Stir the flour frequently for a minute so that it cooks evenly.
- Add the chicken broth slowly, followed by the milk. Stir in the carrots and potatoes for about 5 minutes to thicken the sauce. Season with salt and pepper, as desired.
- Stir in the chicken and peas. Lower the heat to a simmer.
- Place 1 pie crust in a deep-dish pie pan. Pour the filling into the pie shell.
- Place the second pie crust on top and trim any excess. Seal the two crusts together and crimp their edges with your fingers.
- Pour egg white over the top of the pie and slit it four times to let steam escape.
- Place the pie in the preheated oven and bake for about 30 minutes. When done, remove from the oven and serve immediately. Enjoy!
