Cracker Barrel Chicken Pot Pie Recipe
The Cracker Barrel Chicken Pot Pie Recipe is an all-time favorite for anyone who craves a taste of hearty, American comfort food.
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.