Cracker Barrel’s Chicken Pot Pie is a classic comfort food featuring slow-simmered chicken with peas, carrots, celery, potatoes, and onions in a creamy sauce, all encased in a flaky pastry crust. You can choose between buttermilk biscuits or corn muffins to complete the dish.
Nutrition
- Calories: 960
- Fat: 55g (71% saturated fat)
- Cholesterol: 105mg
- Sodium: 2,740mg
- Carbohydrates: 82g (7g dietary fiber, 4g sugars)
- Protein: 35g
- Calcium: 0mg
- Iron: 0mg
- Potassium: 0mg
Allergens
- Wheat
- Soy
- Milk
- Egg
Gluten Information
- Wheat flour
- Barley flour
- Wheat starch
FAQs
How long to bake chicken pot pie?
The baking time for chicken pot pie can vary depending on the size and depth of your dish and the recipe you’re following.
Generally, it takes between 30 to 50 minutes at 375°F (190°C) for a pre-cooked filling and a homemade or store-bought crust.
Can I use leftover chicken for chicken pot pie?
Yes! Using leftover chicken is a great way to save time and avoid food waste. Simply shred or chop the chicken and add it to your pot pie filling as you would with freshly cooked chicken.
What can I use to thicken chicken pot pie filling?
There are several ways to thicken your chicken pot pie filling. Here are a few options:
- Roux: This is a classic technique made by whisking equal parts flour and butter to create a paste, then slowly whisking it into your hot filling until thickened.
- Cornstarch: Mix a tablespoon of cornstarch with a little bit of cold water to create a slurry, then stir it into your simmering filling until thickened.
- Mashed potatoes: Adding a spoonful of mashed potatoes to your filling can add both thickness and creaminess.
Can I freeze chicken pot pie?
Yes, you can freeze both assembled and unbaked chicken pot pies. For assembled pies, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil.
They will stay good in the freezer for up to 3 months. Unbaked pies can be frozen in the same way, but they may take a longer time to bake through once thawed.