Cracker Barrel Chicken Pot Pie Recipe

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This Homemade Cracker Barrel Chicken Pot Pie Recipe is made with tender chicken, fresh vegetables, and a flaky homemade crust, all from scratch!

cracker barrel chicken pot pie

You know I love everything about Cracker Barrel. That’s why I’ve shared a lot of Cracker Barrel copycat recipes, like Cracker Barrel Pinto Beans, Cracker Barrel Beef Stew, Cracker Barrel Hashbrown Casserole, and today I tried this amazing Cracker Barrel Chicken Pot Pie, which has become my favorite Chicken Pot Pie recipe now.

It’s simple and easy—I made it with tender shredded chicken, a medley of fresh vegetables, and a creamy, flavorful gravy. For the crust, I opted for a homemade one as you see in the recipe below, but you can buy pre-made crust if you’re short on time.

This Copycat Cracker Barrel Chicken Pot Pie Recipe is so comforting and homely, perfect for cozy family dinners. You can enjoy it with some steamed vegetables and a side of Texas Roadhouse Mashed Potatoes if you like. Adding a side of cranberry sauce would also enhance the flavors and make the meal even more delightful.

What is Cracker Barrel Chicken Pot Pie?

Cracker Barrel Chicken Pot Pie is a classic American comfort food dish served at the popular Cracker Barrel Old Country Store restaurant chain. It consists of a savory filling made with diced or shredded chicken, and mixed vegetables such as carrots, peas, and corn, all cooked in a creamy sauce or gravy. The filling is then encased in a flaky, buttery pie crust, which is baked until golden brown.

How to make Cracker Barrel Chicken Pot Pie

Ingredients

For the Filling:

  • 2 cups cooked chicken, shredded or diced
  • 2 cups chicken broth
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup butter
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup peas
  • 1/2 cup corn
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1 tsp dried parsley

For the Crust:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup shortening or butter
  • 5-7 tbsp cold water

Instructions

Step 1: Prepare the Filling

  1. Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
  2. Make the Gravy: Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the chicken broth and milk, continuing to stir until the mixture thickens and comes to a boil.
  3. Add the Chicken and Vegetables: Stir in the cooked chicken, peas, corn, thyme, parsley, salt, and pepper. Let the mixture simmer for a few minutes until everything is heated through. Remove from heat and set aside.

Step 2: Prepare the Crust

  1. Mix the Dry Ingredients: In a large bowl, combine the flour and salt.
  2. Cut in the Fat: Using a pastry cutter or two knives, cut in the shortening or butter until the mixture resembles coarse crumbs.
  3. Add Water: Sprinkle in the cold water, one tablespoon at a time, mixing gently with a fork until the dough holds together.
  4. Form the Dough: Gather the dough into a ball, divide it in half, and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3: Assemble the Pot Pie

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to fit the bottom of your pie dish. Transfer the dough to the dish and trim any excess.
  3. Add the Filling: Pour the chicken filling into the prepared crust.
  4. Top with Crust: Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  5. Bake: Place the pot pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Step 4: Serve and Enjoy

  1. Cool Slightly: Let the pot pie cool for a few minutes before serving.

Tips

  • Save time by cooking the chicken in advance. You can use leftover chicken, or rotisserie chicken, or cook and shred the chicken breasts ahead of time.
  • Sautéing the vegetables in butter adds a depth of flavor that you can’t get by simply boiling them. Make sure the vegetables are tender before adding them to the filling.
  • Ensure your gravy has the right consistency by cooking the flour and butter mixture (roux) until it’s lightly golden before adding the liquids. This prevents a raw flour taste.
  • Chilling the pie dough before rolling it out helps in achieving a flaky crust. It also makes the dough easier to handle and less likely to shrink when baked.
  • When adding the filling to the crust, be careful not to overfill the pie. Leave some space at the top to prevent the filling from bubbling over during baking.

What to pair with Cracker Barrel Chicken Pot Pie

My favorite sides to pair with Cracker Barrel Chicken Pot Pie are a fresh garden salad and buttermilk biscuits. The salad provides a light, crisp contrast with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette, while the biscuits are perfect for soaking up any extra gravy.

But if you like comfort food, creamy mashed potatoes with a hint of garlic and butter are a wonderful option, and some Lazy Dog Brussel Sprouts caramelized to perfection, add a slightly crispy and flavorful side. Also, you can try a tangy coleslaw made with cabbage, carrots, and a creamy dressing, which offers a crunchy contrast.

Cracker Barrel Chicken Pot Pie Recipe

How to store

To store Cracker Barrel Chicken Pot Pie, let it cool completely before covering it tightly with aluminum foil or plastic wrap and refrigerating for up to 3-4 days. When reheating, preheat your oven to 350°F (175°C) for refrigerated pie, and heat covered with foil until warmed through, removing the foil in the last few minutes to crisp the crust.

FAQ

Can I use store-bought pie crust for chicken pot pie?

Yes, store-bought pie crust can be used if you’re looking to save time. Follow the package instructions for the best results.

Can I freeze Cracker Barrel Chicken Pot Pie before baking?

It’s recommended to bake the pot pie first, then freeze the leftovers. Freezing before baking may affect the texture of the crust.

How can I make the crust of chicken pot pie extra flaky?

Chilling the dough before rolling it out and using cold butter or shortening can help achieve a flakier crust.

Can I substitute ingredients in the filling?

Absolutely! Feel free to customize the filling with vegetables and herbs of your choice. Just ensure they are cooked properly before assembling the pie.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, ensure the filling is not too watery before adding it to the pie. Also, let the pie cool slightly after baking before slicing.

Can I make a vegetarian version of Cracker Barrel Chicken Pot Pie?

Yes, you can substitute chicken with tofu or extra vegetables like mushrooms and broccoli for a delicious vegetarian alternative.

Cracker Barrel Chicken Pot Pie Recipe

Recipe by Wasian CookeryCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

35

minutes
Total time

1

hour 

5

minutes

This Homemade Cracker Barrel Chicken Pot Pie Recipe is made with tender chicken, fresh vegetables, and a flaky homemade crust, all from scratch!

Ingredients

  • For the Filling:
  • 2 cups cooked chicken, shredded or diced

  • 2 cups chicken broth

  • 1 cup milk

  • 1/3 cup all-purpose flour

  • 1/3 cup butter

  • 1/2 cup onion, chopped

  • 1/2 cup celery, chopped

  • 1/2 cup carrots, chopped

  • 1/2 cup peas

  • 1/2 cup corn

  • Salt and pepper to taste

  • 1 tsp dried thyme

  • 1 tsp dried parsley

  • For the Crust:
  • 2 cups all-purpose flour

  • 1 tsp salt

  • 2/3 cup shortening or butter

  • 5-7 tbsp cold water

Directions

  • Step 1: Prepare the Filling
  • Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
  • Make the Gravy: Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the chicken broth and milk, continuing to stir until the mixture thickens and comes to a boil.
  • Add the Chicken and Vegetables: Stir in the cooked chicken, peas, corn, thyme, parsley, salt, and pepper. Let the mixture simmer for a few minutes until everything is heated through. Remove from heat and set aside.
  • Step 2: Prepare the Crust
  • Mix the Dry Ingredients: In a large bowl, combine the flour and salt.
  • Cut in the Fat: Using a pastry cutter or two knives, cut in the shortening or butter until the mixture resembles coarse crumbs.
  • Add Water: Sprinkle in the cold water, one tablespoon at a time, mixing gently with a fork until the dough holds together.
  • Form the Dough: Gather the dough into a ball, divide it in half, and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Step 3: Assemble the Pot Pie
  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to fit the bottom of your pie dish. Transfer the dough to the dish and trim any excess.
  • Add the Filling: Pour the chicken filling into the prepared crust.
  • Top with Crust: Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  • Bake: Place the pot pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  • Step 4: Serve and Enjoy
  • Cool Slightly: Let the pot pie cool for a few minutes before serving.