Cracker barrel chicken pot pie is a delicious and comforting dish that goes perfectly with a nice cup of tea and a glass of milk. It's a dish that everyone loves, especially during the cold and flu season.
3-1/2 cups chicken from a rotisserie chicken (shredded)
1 cup carrot (sliced )
1-1/4 cup potato (peeled and diced)
3/4 cup onion (diced)
2/3 cup butter
2/3 teaspoon ground pepper
1-1/2 teaspoon salt
1/3 teaspoon McCormick Gourmet Poultry Seasoning
1/3 teaspoon dried thyme
2 cups chicken broth
2/3 cup all-purpose flour
1 cup milk
2 Honey Maid Pie Crusts (Refrigerated)
1 cup peas
1 egg beaten together with 1 tablespoon of water to make an egg wash
Instructions
Prepare the oven by preheating it to 425 degrees Fahrenheit.
In a small pan, cover carrots and potatoes with water, and simmer for about 5 to 8 minutes or until soft. Drain.
In a large saute pan, melt 2/3 cup butter. Add the onions and cook for about 2 to 3 minutes.
Add salt, pepper, thyme, as well as poultry seasoning. Stir the flour frequently for a minute so that it cooks evenly.
Add the chicken broth slowly, followed by the milk. Stir in the carrots and potatoes for about 5 minutes to thicken the sauce. Season with salt and pepper, as desired.
Stir in the chicken and peas. Lower the heat to a simmer.
Place 1 pie crust in a deep-dish pie pan. Pour the filling into the pie shell.
Place the second pie crust on top and trim any excess. Seal the two crusts together and crimp their edges with your fingers.
Pour egg white over the top of the pie and slit it four times to let steam escape.
Place the pie in the preheated oven and bake for about 30 minutes. When done, remove from the oven and serve immediately. Enjoy!