Chicken pot pie evokes memories of warmth and home-cooked goodness. The Cracker Barrel chicken pot pie recipe embodies these qualities, offering a savory filling encased in flaky pastry.
Perfect for cozy family dinners or gatherings with friends, this dish is sure to delight taste buds and bring smiles around the table.
Personal Experience with Cracker Barrel Chicken Pot Pie
Discovering the Cracker Barrel chicken pot pie was a revelation in comfort food. Its rich flavors and hearty texture make it a go-to recipe for chilly evenings or when craving a taste of nostalgia.
Equipment
- Deep pie dish or baking dish
- Rolling pin
- Pastry brush
- Mixing bowls
- Knife and cutting board
Ingredients For Cracker Barrel Chicken Pot Pie
For the Filling:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken, diced
- Salt and pepper to taste
For the Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 4-6 tablespoons ice water
How To Make Cracker Barrel Chicken Pot Pie
Step by Step Preparation:
- Preheat your oven to 400°F (200°C).
Make the Filling:
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until softened.
- Add carrots, celery, and peas. Cook until vegetables are tender.
- Sprinkle flour over the vegetables, stir to coat.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Stir in diced chicken. Season with salt and pepper. Remove from heat.
Make the Pastry:
- In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until dough forms a ball.
Assemble the Pot Pie:
- Roll out pastry dough on a lightly floured surface to fit your pie dish.
- Pour chicken filling into the dish. Cover with rolled-out pastry, trim excess dough, and crimp edges to seal.
- Cut slits in the pastry for steam to escape.
- Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
Recipe Tips
- Ensure the filling is thickened before assembling the pot pie to prevent a soggy bottom crust.
- Use leftover roasted or rotisserie chicken for added flavor and convenience.
- Substitute mixed vegetables for a variety of textures and colors.
- Brush the pastry with an egg wash (1 beaten egg + 1 tablespoon water) for a shiny golden finish.
- Let the pot pie rest for 10 minutes before serving to allow the filling to set.
What Can You Serve with Cracker Barrel Chicken Pot Pie?
- Side Salad: A crisp green salad with a tangy vinaigrette complements the richness of the pot pie.
- Mashed Potatoes: Creamy mashed potatoes make a comforting and classic pairing, perfect for soaking up the savory sauce.
Conclusion!
Cracker Barrel chicken pot pie is more than just a meal; it’s a taste of home-cooked comfort that brings warmth to any gathering.
Whether enjoyed with family or friends, this dish promises to satisfy with its hearty flavors and flaky pastry crust.
More Amazing Recipes!
Cracker Barrel Chicken Pot Pie
The Cracker Barrel chicken pot pie recipe embodies these qualities, offering a savory filling encased in flaky pastry.
Equipment
- Deep pie dish or baking dish
- Rolling Pin
- Pastry brush
- Mixing Bowls
- Knife and Cutting Board
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken diced
- Salt and pepper to taste
For the Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 4-6 tablespoons ice water
Instructions
- Preheat your oven to 400°F (200°C).
Make the Filling:
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until softened.
- Add carrots, celery, and peas. Cook until vegetables are tender.
- Sprinkle flour over the vegetables, stir to coat.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Stir in diced chicken. Season with salt and pepper. Remove from heat.
Make the Pastry:
- In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until dough forms a ball.
Assemble the Pot Pie:
- Roll out pastry dough on a lightly floured surface to fit your pie dish.
- Pour chicken filling into the dish. Cover with rolled-out pastry, trim excess dough, and crimp edges to seal.
- Cut slits in the pastry for steam to escape.
- Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
Notes
- Ensure the filling is thickened before assembling the pot pie to prevent a soggy bottom crust.
- Use leftover roasted or rotisserie chicken for added flavor and convenience.
- Substitute mixed vegetables for a variety of textures and colors.
- Brush the pastry with an egg wash (1 beaten egg + 1 tablespoon water) for a shiny golden finish.
- Let the pot pie rest for 10 minutes before serving to allow the filling to set.