Cracker Barrel Chicken Pot Pie
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Cracker Barrel Chicken Pot Pie is a menu favorite loved by adults and kids alike! That flaky pastry crust, stuffed full with slow-simmered chicken, creamy sauce and lots of vegetables – it’s comfort food at its finest!
What You Will ❤️ About Cracker Barrel Chicken Pot Pie
- Homemade Sauce – I have to say – the homemade sauce I made is delicious! It’s not a stretch to say it’s BETTER than Cracker Barrel!
- One Dish Meal – You’ve got carbs, veggies, protein – what more do you need? Maybe corn muffins, buttermilk biscuits or dessert? 😉
- Filling! This pot pie is packed full of chicken and veggies and so delicious!
Cracker Barrel Chicken Pot Pie Ingredients
Cracker Barrel Old Country Store uses simple ingredients just like your Mom used to make! For Chicken Pot Pie – it’s veggies, chicken and a flaky pie crust. Here’s what you’ll need
- Vegetables: Potato, Onion, Celery, Peas & Carrots
- For potato, onion and celery – use fresh. Frozen peas & carrots are the best choice for those veggies.
- Meat: Chicken Breast – I had some leftover cooked chicken breast but you can also use rotisserie chicken for a quick dinner hack. Or make your own whole chicken in the crock pot or air fryer.
- Sauce: Butter, All Purpose Flour, Chicken Broth & Half and Half
- Seasonings: Poultry Seasoning, Thyme, Salt & Black Pepper
- Crust: Refrigerated Pie Crust, Egg & Water
- You can make your own pie crust but I just went the quick route with the refrigerated kind you roll out.
How to make Cracker Barrel Chicken Pot Pie Recipe
This homestyle cooking recipe is easy to make and is the perfect comfort food. It’s a signature dish at Cracker Barrel that anyone can make in the comfort of their home!
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, fill pan 1/2 way with cold water and add diced potatoes. Heat on high and bring to a boil. Simmer for 10 minutes until fork tender. Drain and set aside.
- In a large skillet with high sides over medium-high heat, melt the butter and add the onions, celery, pepper, salt, poultry seasoning & thyme. Cook for 5 minutes stirring occasionally until the onions are tender.
- To skillet, add in flour and stir until vegetables are coated. Reduce to medium heat and slowly add in broth and half and half. Stir using a whisk until smooth. Whisk continuously until thickened; about 5 minutes.
- Add chicken, potatoes, peas and carrots into gravy mixture and stir together.
- Spray a 9-inch deep-dish pie pan with non-stick cooking spray. Place one of the pie crusts inside, pressing it up against the sides to fit.
- Pour chicken & gravy mixture into pie plate.
- Place second crust on top of filling letting crust hang over the sides of the pot pie. Cut some slits in the center for steam release.
- In a small bowl, beat egg and a tablespoon of water. Brush top of the pie crust with egg wash.
- Place in preheated oven and bake for 50 minutes until golden brown on top; let cool slightly before serving.
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Tips, Tricks & FAQs
Under that flaky crust, you’ll find peas, carrots, onion, celery, potatoes and big chunks of chicken breast all swimming in a creamy sauce.
In the restaurant, the pot pie is meant to be a serving for one person. The crust is laid over the top of the dish. This version of their Chicken Pot Pie is made for your whole family!
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes or in the air fryer at 300º for 5 minutes.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
What to serve with Chicken Pot Pie
You might be thinking you’re going to have those gummy worms and cinnamon candies you find in the store on the side – but I’ve got some better ideas for you!
More Homestyle Recipes
More Recipes with Shredded Chicken
Cracker Barrel Chicken Pot Pie
Equipment
Ingredients
- 1 small potato peeled & diced, Yukon Gold recommended
- 3 tbsp butter salted
- 1/2 cup onion diced
- 2 stalks celery diced
- 1 tsp salt
- 1/2 tsp poultry seasoning
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/3 cup all-purpose flour
- 14.5 oz chicken broth
- 1.5 cup half and half
- 2 cups cooked chicken diced or shredded
- 1/2 cup frozen peas & carrots
- 2 Refrigerated Pie Crusts
- 1 egg
- 1 tbsp water
Instructions
- Preheat the oven to 375°F
- In a medium saucepan, fill pan 1/2 way with cold water and add diced potatoes. Heat on high and bring to a boil. Simmer for 10 minutes until fork tender. Drain and set aside.1 small potato
- In a large skillet with high sides over medium-high heat, melt the butter and add the onions, celery, pepper, salt, poultry seasoning & thyme. Cook for 5 minutes stirring occasionally until the onions are tender.3 tbsp butter, 1/2 cup onion, 2 stalks celery, 1 tsp salt, 1/2 tsp poultry seasoning, 1/4 tsp black pepper, 1/4 tsp dried thyme
- To skillet, add in flour and stir until vegetables are coated. Reduce to medium heat and slowly add in broth and half and half. Stir using a whisk until smooth. Whisk continuously until thickened; about 5 minutes.1/3 cup all-purpose flour, 14.5 oz chicken broth, 1.5 cup half and half
- Add chicken, potatoes, peas and carrots into gravy mixture and stir together.2 cups cooked chicken, 1/2 cup frozen peas & carrots
- Spray a 9-inch deep-dish pie pan with non-stick cooking spray. Place one of the pie crusts inside, pressing it up against the sides to fit.2 Refrigerated Pie Crusts
- Pour chicken & gravy mixture into pie plate.
- Place second crust on top of filling letting crust hang over the sides of the pot pie. Cut some slits in the center for steam release.
- In a small bowl, beat egg and water. Brush top of pie crust with egg wash.1 egg, 1 tbsp water
- Place in preheated oven and bake for 50 minutes until golden brown on top; let cool slightly before serving.
Best recipe ever!!!!!
aw love that!
Fabulous recipe! Closest to what I am used to in a pot pie. I would like to share a little cooking hack I use if anyone is interested. Instead of cooking one single potato and cutting it up, I use a cup of plain frozen hashbrowns. Perfect size and texture for this pot pie and no pre-cooking. Just throw it in with the peas and carrots. Saves time and more dishes! Also I used (2) 9″ frozen pie crusts and thawed them. Thanks so much for this recipe, it was really good and will be a repeat for sure!
love the tip!