Cracker Barrel Chicken Pot Pie Recipe
This Cracker Barrel Chicken Pot Pie Recipe brings juicy chicken, creamy gravy, and soft veggies together under a buttery golden crust.
Equipment
- Deep skillet or large pot
- Mixing bowls
- Whisk
- Wooden spoon
- Sharp knife and cutting board.
- Rolling pin for crust
- 9-inch pie dish or oven-safe casserole dish
- Measuring cups and spoons.
- Oven mitts
- Pastry brush (optional)
Ingredients
For the Chicken Filling
- 2 cups cooked shredded chicken rotisserie or homemade
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1 small onion diced
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1 cup whole milk or half and half
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Crust
- 1 and 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter diced
- 4 to 5 tablespoons ice water
Instructions
Prepare the Crust
- Mix the flour and salt in a bowl.
- Add diced cold butter. Use your fingers to crumble it into the flour until it looks sandy.
- Add ice water one tablespoon at a time until the dough comes together.
- Shape into a disc, wrap, and chill in the fridge for at least 30 minutes.
Make the Chicken Filling
- Heat butter in a large skillet.
- Add onions, carrots, and celery. Cook until soft.
- Sprinkle flour over the veggies and stir to make a paste.
- Pour in chicken broth slowly while whisking.
- Add milk and keep stirring until it becomes a creamy sauce.
- Add shredded chicken and peas.
- Season with salt, pepper, garlic powder, and onion powder.
- Let it simmer for a few minutes until thick.
Assemble the Pot Pie
- Pour the creamy chicken filling into a pie dish.
- Roll out the chilled dough and place it over the filling.
- Trim edges and make small slits on top to let steam escape.
- Brush with a little milk or melted butter.
Bake
- Bake at 400°F for 30 to 35 minutes or until golden brown.
- Let it cool for at least 10 minutes before digging in.