Cracker Barrel Chicken Pot Pie Recipe
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.
Ingredients
- 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!
Nutrition
Calories: 334kcal