Are you craving that warm, comforting feeling only a homemade pot pie can provide? Then you've come to the right place! This recipe recreates the beloved Cracker Barrel Pot Pie, bringing that restaurant-quality taste right into your kitchen. It's easier than you think, perfect for a cozy weeknight dinner, or a special family gathering. Get ready to experience the deliciousness of flaky crust, tender chicken, and creamy vegetables in every bite. This recipe is a winner for those seeking easy recipes, healthy meals, and quick dinner ideas – all while enjoying the satisfaction of homemade cooking.
Ingredients:
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup milk or cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
Instructions:
Get Started:
- Preheat your oven to 400°F (200°C). This ensures your pot pie bakes perfectly.
Make the Chicken Filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds flavor.
- Add the chicken and cook until browned on all sides. Don't overcrowd the pan; work in batches if needed.
- Stir in the peas and carrots, chicken broth, milk, flour, thyme, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce has thickened. This creates a rich and creamy filling.
- Remove from heat and set aside.
Prepare the Crust:
- In a large bowl, whisk together flour and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Cold butter is key to a flaky crust.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Turn the dough out onto a lightly floured surface and roll it out into a circle large enough to cover a 9-inch pie dish.
Assemble and Bake:
- Pour the chicken filling into the pie dish.
- Top with the rolled-out crust. Crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Tips and Variations:
- For a richer flavor, use homemade chicken broth.
- Feel free to add other vegetables, such as mushrooms, potatoes, or corn.
- Use rotisserie chicken to save time. Simply shred it and add it to the filling.
- For a vegetarian option, substitute the chicken with firm tofu or vegetables.
- Brush the crust with a little milk or egg wash before baking for an extra golden finish.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used. For a more accurate calculation, use a nutritional calculator online with your exact ingredients.
This Cracker Barrel copycat pot pie recipe is a delicious and satisfying meal that's perfect for any occasion. Enjoy the comfort and ease of this homemade dish! It's a true testament to the joy of delicious dishes and easy recipes, making it a staple for busy weeknights or special celebrations alike. This recipe is a true expression of homemade cooking at its finest, offering a healthier alternative to restaurant meals and serving as a great addition to your collection of best recipes.