Cracker Barrel Chicken Pot Pie
Cracker Barrel Chicken Pot Pie is a menu favorite loved by adults and kids alike! That flaky pastry crust, stuffed full with slow-simmered chicken, creamy sauce and lots of vegetables - it's comfort food at its finest!
Equipment
Ingredients
- 1 small potato peeled & diced, Yukon Gold recommended
- 3 tbsp butter salted
- 1/2 cup onion diced
- 2 stalks celery diced
- 1 tsp salt
- 1/2 tsp poultry seasoning
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/3 cup all-purpose flour
- 14.5 oz chicken broth
- 1.5 cup half and half
- 2 cups cooked chicken diced or shredded
- 1/2 cup frozen peas & carrots
- 2 Refrigerated Pie Crusts
- 1 egg
- 1 tbsp water
Instructions
- Preheat the oven to 375°F
- In a medium saucepan, fill pan 1/2 way with cold water and add diced potatoes. Heat on high and bring to a boil. Simmer for 10 minutes until fork tender. Drain and set aside.1 small potato
- In a large skillet with high sides over medium-high heat, melt the butter and add the onions, celery, pepper, salt, poultry seasoning & thyme. Cook for 5 minutes stirring occasionally until the onions are tender.3 tbsp butter, 1/2 cup onion, 2 stalks celery, 1 tsp salt, 1/2 tsp poultry seasoning, 1/4 tsp black pepper, 1/4 tsp dried thyme
- To skillet, add in flour and stir until vegetables are coated. Reduce to medium heat and slowly add in broth and half and half. Stir using a whisk until smooth. Whisk continuously until thickened; about 5 minutes.1/3 cup all-purpose flour, 14.5 oz chicken broth, 1.5 cup half and half
- Add chicken, potatoes, peas and carrots into gravy mixture and stir together.2 cups cooked chicken, 1/2 cup frozen peas & carrots
- Spray a 9-inch deep-dish pie pan with non-stick cooking spray. Place one of the pie crusts inside, pressing it up against the sides to fit.2 Refrigerated Pie Crusts
- Pour chicken & gravy mixture into pie plate.
- Place second crust on top of filling letting crust hang over the sides of the pot pie. Cut some slits in the center for steam release.
- In a small bowl, beat egg and water. Brush top of pie crust with egg wash.1 egg, 1 tbsp water
- Place in preheated oven and bake for 50 minutes until golden brown on top; let cool slightly before serving.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1sliceCalories: 441kcalCarbohydrates: 37gProtein: 16gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 75mgSodium: 798mgPotassium: 361mgFiber: 3gSugar: 3gVitamin A: 1219IUVitamin C: 7mgCalcium: 83mgIron: 3mg
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