Description
Hearty Chicken Pot Pie celebrates classic comfort from Cracker Barrel with golden pastry and rich, creamy filling. Savory chicken, tender vegetables, and buttery crust promise a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Protein:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
Vegetables:
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1/2 cup diced potatoes
- 1/4 cup diced onion
- 1/4 cup diced celery
Seasoning and Liquid Ingredients:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Crust Ingredients:
- 1 package refrigerated pie crusts
- 1 egg (for egg wash)
Instructions
- Prepare the oven by heating to 425°F, creating the ideal environment for a perfectly golden and crispy pot pie crust.
- Melt butter in a large skillet over medium heat, sautéing onions and celery until they become translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour into the skillet, creating a smooth roux by stirring constantly for one minute to develop a rich flavor base.
- Gradually incorporate chicken broth and heavy cream, whisking continuously to prevent lumps and allow the mixture to simmer and thicken for 5 minutes.
- Remove skillet from heat and fold in shredded chicken, frozen vegetables, garlic powder, onion powder, dried thyme, salt, and pepper, ensuring all ingredients are evenly distributed.
- Carefully place the first pie crust into a 9-inch pie pan, pressing it gently to cover the entire surface and edges.
- Pour the chicken and vegetable mixture into the prepared crust, spreading it evenly to create a consistent filling.
- Cover the filling with the second pie crust, crimping the edges to create a tight seal and prevent filling from leaking.
- Cut several strategic slits in the top crust to allow steam to escape during baking.
- Optional: Brush the top crust with egg wash to achieve a glossy, golden-brown finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust turns a deep golden brown and the filling begins to bubble.
- Remove from oven and let the pie rest for 10 minutes, allowing the filling to set and making it easier to slice and serve.
Notes
- Opt for rotisserie chicken to save time and add extra flavor depth when shredding meat for the filling.
- Replace heavy cream with whole milk or half-and-half for a lighter version that still maintains creamy texture.
- Customize vegetable mix by adding seasonal or leftover vegetables like zucchini or green beans for nutrition boost.
- Enhance crust by sprinkling dried herbs or grated parmesan on top before baking for extra crispy and flavorful layer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 90 mg