Cracker Barrel Homestyle Chicken Pot Pie
Hungry Yet?
Okay, let’s just get this out of the way: Cracker Barrel Homestyle Chicken Pot Pie is life. Seriously—you think it’s just some cozy comfort food? Nope! It’s like a warm hug from your grandmother after a long day. And I mean, if your grandma made this, you’d be lined up for seconds and thirds, right? This dish could turn anyone into a loyal fan—faster than you can say "chicken pot pie." So grab your spoon and let’s dive into the art of creating this culinary masterpiece!
Why This Recipe is Awesome
You wanna know what makes Cracker Barrel Homestyle Chicken Pot Pie so great? It’s the ultimate warm-and-fuzzy meal. Picture this: flaky crust, tender chicken, and a medley of veggies all swimming in a creamy sauce that’s basically a blanket of happiness. Nothing beats a comforting pot pie on a chilly evening, and no one does it quite like Cracker Barrel.
And let’s be real—the best part? It’s as easy as pie (ha, see what I did there). You don’t need to be a culinary wizard or have any fancy culinary degrees. All you need is a bit of patience, a whole lot of love, and a kitchen that’s willing to smell downright amazing.
Grab These Ingredients
Alright, here’s what you’ll need for this magical chicken pot pie adventure:
- ¼ cup unsalted butter – Because butter makes everything better!
- ½ cup onion (diced) – Onions: they make you cry, but they’re worth it.
- ½ cup celery (diced) – Ah, the crunch factor!
- ½ cup carrots (diced) – Adds a pop of color and sweetness.
- 1 cup frozen green peas – No need to worry about fresh—the frozen ones are just fine!
- ⅓ cup all-purpose flour – For thickening up that luscious filling.
- ½ teaspoon kosher salt – Don’t skimp on this, or it’ll taste like cardboard.
- ¼ teaspoon black pepper – A little kick never hurt anyone.
- ½ teaspoon Herbes de Provence – Fancy herbs that make you feel gourmet.
- 1 tablespoon Better Than Bouillon Roasted Chicken Base – Elevate your broth game to god-tier.
- 2 cups milk – The creamy base that makes it all come together.
- ¾ cup chicken broth (or water) – Either works, but broth is a flavor champ!
- 3 cups chicken (cooked and cubed) – Leftover rotisserie chicken? Yes, please!
- ¼ cup Italian parsley (chopped) – For that fresh, herbaceous zing.
- ½ pkg. refrigerated pie dough – Keep it simple, my friend.
- 1 large egg yolk + 1 teaspoon water (optional) – For that golden, glossy crust.
Step-by-Step Vibes
- Preheat the oven to 450 degrees. Don’t be that person who forgets this step.
- Place a 10-inch pie dish or an 11 x 7-inch baking dish on a baking sheet. No one wants a pot pie disaster in the oven!
- In a large skillet over medium heat, melt the butter. Let it get all bubbly and glorious.
- Add the onion, celery, and carrots. Cook for about 5 minutes, stirring frequently, until they’re softened up.
- Add the frozen peas and cook for 1 more minute. Then, sprinkle the flour, salt, pepper, and Herbes de Provence over the veggies. Cook and stir until they’re all coated, it’s like a veggie spa day.
- Pour in the bouillon, milk, and chicken broth all at once. Stir to combine and let it cook for another 2 minutes until warmed and bubbly—oh yeah!
- Remove from the heat and stir in the chicken and parsley. The filling should be smiling at you now. Immediately transfer it to your pie dish.
- Carefully unroll the pie dough and place it on top of the chicken mixture. Flute and seal those edges—you want a cute pie, not a sad-looking mess.
- Use a sharp knife to cut several slits in the dough for steam to escape. If you’re feeling fancy, whisk together the egg yolk and water, then brush it on top for a golden crust.
- Bake the pot pie for 12 to 15 minutes, or until that crust is golden and the filling is bubbling over. Get ready to make your kitchen smell divine!
Common Mistakes to Avoid
You might be thinking this is foolproof, but ah, sweet summer child, there are pitfalls! Here’s how to dodge those culinary landmines:
- Skipping the preheat? That’s one way to have a soggy bottom—and not in the fun way.
- Cutting veggies haphazardly? Take a second and chop them uniformly, or you’ll have some bites that taste like crunchy iceberg lettuce while others are mush.
- Not seasoning enough? Friend, don’t be afraid of salt! A little seasoning goes a long way, so don’t treat it like it’s shy; give it some love.
Tweak It Your Way
Hey, feel like mixing things up? Here’s your chance!
- No celery? Try zucchini or bell peppers instead.
- Vegetarian? Ditch the chicken and double up on the veggies! Use vegetable broth instead of chicken broth for the base.
- Spicy? Add in some cayenne pepper or diced jalapeños to kick it up a notch!
Curious? Here’s Answers
Can I use oil instead of butter? Sure, if you want to downgrade your pie’s flavor profile because butter is where it’s at.
Can I use leftover turkey? Heck yes! Thanksgiving leftovers just became epic.
Can I prep this early? Totally, you time-saving chef! Just store it before baking and pop it in the oven when you’re ready.
How do I store leftovers? In an airtight container, in the fridge for up to 3 days—if they last that long!!
Is this really kid-friendly? OMG, yes! Kids love it. Just don’t let them see you eat the crust first.
Time to Feast
And there you have it! Cracker Barrel Homestyle Chicken Pot Pie is not just a recipe; it’s a celebration. Whether it’s a rainy day or you just need that nostalgic hug of comfort, this dish delivers every time. So go ahead, dish it up and watch as you transform into the kitchen rockstar I know you are. Grab a fork, savor that flaky crust, and enjoy the warm coziness that only a homemade pot pie can deliver. 🍽️
Chicken Pot Pie
Ingredients
Method
- Preheat the oven to 450 degrees.
- Place a 10-inch pie dish or an 11 x 7-inch baking dish on a baking sheet.
- In a large skillet over medium heat, melt the butter.
- Add the onion, celery, and carrots. Cook for about 5 minutes, stirring frequently, until softened.
- Add the frozen peas and cook for 1 more minute.
- Sprinkle the flour, salt, pepper, and Herbes de Provence over the veggies. Cook and stir until coated.
- Pour in the bouillon, milk, and chicken broth all at once. Stir to combine and let it cook for another 2 minutes until warmed and bubbly.
- Remove from heat and stir in the chicken and parsley.
- Immediately transfer the filling to your pie dish.
- Carefully unroll the pie dough and place it on top of the chicken mixture. Flute and seal the edges.
- Cut several slits in the dough for steam to escape. Optionally, whisk together the egg yolk and water, then brush it on top.
- Bake the pot pie for 12 to 15 minutes, or until the crust is golden and the filling is bubbling.