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cracker barrel chicken pot pie recipe

Chicken Pot Pie Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced yellow onion
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • Salt and black pepper, to taste
  • 2 store-bought refrigerated pie crusts (9-inch)

Method
 

  1. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the carrots soften and the onion turns translucent.
  2. Stir in the flour and cook for 1 to 2 minutes. Slowly pour in the chicken broth and milk, stirring constantly. Add the garlic powder, onion powder, and thyme. Simmer over medium-low heat for 5 minutes, stirring often, until the sauce thickens to a heavy gravy consistency.
  3. Remove the pan from the heat. Fold in the shredded chicken, frozen peas, and frozen corn. Season with salt and black pepper.
  4. Preheat the oven to 425°F (220°C). Press 1 pie crust into a 9-inch pie dish. Pour the filling in evenly.
  5. Lay the second pie crust over the top. Crimp the edges to seal and cut 4 to 5 slits in the top. Bake at 425°F (220°C) for 30 to 35 minutes until the crust is deep golden brown.
  6. Rest for 5 minutes, then slice into wedges and serve.

Notes

If you have time, let the filling cool for about 15 minutes before adding it to the crust — a very hot filling can make the bottom crust go soggy before it bakes through. The filling can also be made the night before and kept covered in the fridge, which makes the day-of assembly quick. Leftovers reheat best in the oven rather than the microwave.