The Cracker Barrel Chicken Pot Pie Recipe is an all-time favorite for anyone who craves a taste of hearty, American comfort food.
This quintessential dish is famous for its rich, creamy interior filled with tender chicken and vibrant vegetables, all encased in a beautifully golden, flaky crust.
Perfect for any meal, this recipe offers a delightful blend of simplicity and traditional flavor that brings the cozy warmth of Cracker Barrel right into your own kitchen.
Let’s embark on this culinary journey to recreate this beloved classic, ensuring it becomes a treasured dish at your dining table.
Personal Experience
My first encounter with Cracker Barrel’s Chicken Pot Pie was on a chilly fall evening. The cozy ambiance of the restaurant complemented the warm, inviting aroma of the pie.
It was love at first bite; the crust was perfectly golden and flaky, while the filling was rich and flavorful. Ever since, I’ve been perfecting my own version to recapture that delightful experience.
Equipment List
- Large pot
- Rolling pin
- 9-inch pie dish
- Pastry brush
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Skillet
Ingredients List
- 2 cups cooked, diced chicken breast
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Cracker Barrel Chicken Pot Pie Recipe – Step by Step Preparation
- Preheat your oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- In the bottom pie crust, place the cooked chicken, carrots, peas, and celery. Pour the hot liquid mixture over.
- Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Tips For Success
- Ensure the pie crust edges are well-sealed to prevent the filling from leaking.
- Brush the top crust with egg wash before baking for a golden, glossy finish.
- Use fresh vegetables instead of frozen for a crisper texture.
- Let the pie set for about 10 minutes after baking for easier slicing.
- For a lighter version, substitute half of the milk with a vegetable broth.
Variations
- Turkey Pot Pie: Substitute chicken with leftover turkey.
- Veggie Lovers: Add mushrooms and bell peppers for extra flavor and texture.
- Low Carb: Use a cauliflower crust instead of traditional pie crust.
- Cheesy Chicken Pot Pie: Sprinkle grated cheddar between the layers.
- Mini Pot Pies: Make individual pies using muffin tins for a fun, personalized touch.
Conclusion
Crafting the perfect Cracker Barrel Chicken Pot Pie Recipe at home can turn any meal into a special occasion.
This recipe not only brings the taste of Cracker Barrel into your kitchen but also offers the flexibility to tweak it according to your dietary preferences or whims.
So, tie on your apron, and let’s bring this classic comfort food to life!
FAQs
What is the best way to store leftovers?
Leftover Cracker Barrel Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until thoroughly warmed.
Can this pot pie be frozen?
Yes, the Cracker Barrel Chicken Pot Pie can be frozen either before or after baking.
If freezing before baking, wrap the pie tightly in plastic wrap and aluminum foil.
If freezing after baking, cool it completely before wrapping. It can be stored frozen for up to two months.
Is there a dairy-free alternative for making this pot pie?
Yes, to make a dairy-free version of the Cracker Barrel Chicken Pot Pie, substitute the butter with a plant-based margarine and use a dairy-free milk alternative like almond or soy milk in the filling. Ensure the pie crust is also dairy-free.
Cracker Barrel Chicken Pot Pie Recipe
Equipment
- Large pot
- Rolling Pin
- 9-inch pie dish
- Pastry brush
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Skillet
Ingredients
- 2 cups cooked diced chicken breast
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 9 inch unbaked pie crusts
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- In the bottom pie crust, place the cooked chicken, carrots, peas, and celery. Pour the hot liquid mixture over.
- Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Notes
- Ensure the pie crust edges are well-sealed to prevent the filling from leaking.
- Brush the top crust with egg wash before baking for a golden, glossy finish.
- Use fresh vegetables instead of frozen for a crisper texture.
- Let the pie set for about 10 minutes after baking for easier slicing.
- For a lighter version, substitute half of the milk with a vegetable broth.