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Cracker Barrel Chicken Pot Pie Recipe – Easy Kitchen Guide

Last Updated on November 13, 2023

Cracker Barrel Chicken Pot Pie is a classic comfort food dish made with shredded chicken, carrots, potatoes, onions and traditional spices. This easy-to-make recipe is sure to be enjoyed by all and will be a hit at your next family gathering. 

The combination of sweet and savory flavors come together perfectly in this delicious pot pie that is sure to become a favorite!

In this article, we’ll share with you everything there is to know about Cracker Barrel Chicken Pot Pie, from what it tastes like and how to make it to nutrition information. So, read more about this classic dish and how to make it at home!

Cracker Barrel Chicken Pot Pie Recipe

What does it taste like?

Cracker Barrel Chicken Pot Pie has a savory flavor with sweet and salty notes from the vegetables, crust, and spices. The tender chicken pieces, complimented by creamy potatoes and carrots, make this dish truly tasty. Topped off with flaky Honey Maid Pie Crusts adds an extra layer of goodness that’s sure to be enjoyed by all!

How was I first introduced to the Cracker Barrel Chicken Pot Pie?

I was first introduced to the Cracker Barrel Chicken Pot Pie when I visited my local Cracker Barrel restaurant. It looked so good on their menu that I had to try it out myself! After one bite, I knew it was something special and have been making it at home ever since.

How to make Cracker Barrel Chicken Pot Pie?

What makes this recipe so special is the addition of Honey Maid Pie Crusts which add an extra flaky layer of goodness. Whether you’re looking for something quick and simple or want to put your own twist on it, Cracker Barrel Chicken Pot Pie has something for everyone!

Making Cracker Barrel Chicken Pot Pie is quite easy and only requires a few simple following steps:

Cracker Barrel Chicken Pot Pie Recipe pin

Ingredients

– 3-1/2 cups shredded chicken from a rotisserie chicken

– 1 cup sliced carrot 

– 2/3 cup all-purpose flour

– 1 cup milk

– 3/4 cup diced onion

– 2/3 cup butter

– 2/3 tsp ground pepper

– 1-1/2 tsp salt

– 1-1/4 cup peeled and diced potato 

– 2 cups chicken broth

– 1 cup peas

– ⅓ tsp poultry seasoning

– ⅓ tsp dried thyme 

– 2 Honey Maid Pie Crusts 

– 1 egg beaten together with 1 tablespoon of water

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, melt the butter and add the carrots, potatoes, onions, pepper, salt and poultry seasoning. Cook for 8-10 minutes stirring occasionally until the vegetables are tender.

Step 3 

Add in the shredded chicken and cook for an additional 3-4 minutes until heated through then remove from heat.

Step 4

In a separate saucepan over medium heat, whisk together flour and broth until smooth then slowly add in milk while whisking continuously until thickened; about 5 minutes. Add this mixture to the skillet with chicken and vegetables and stir everything together until combined then set aside to cool slightly while you prepare the crust.

Step 5

Grease a 9-inch pie dish and place one of the pie crusts inside, pressing it up against the sides to fit. Fill with chicken and vegetable mixture then top with frozen peas.

Step 6

Place second crust on top of filling and crimp edges together to form a seal. Cut some slits in the center for steam release then brush all over with egg wash.

Step 7 

Place in preheated oven and bake for 35 minutes until golden brown on top; let cool slightly before serving warm.

Tips

• To keep your pot pie from getting soggy, ensure that you have cooked down your vegetables before adding them to your filling – you don’t want too much liquid in your filling as this will make it soggy.

• If you’re using store-bought rotisserie chicken, make sure to remove the skin and bones before shredding – this will ensure that your pot pie has a more pleasant texture.

• For extra flavor add half of a teaspoon of garlic powder to your filling mixture.

Cracker Barrel Chicken Pot Pie Recipe

Cracker Barrel Chicken Pot Pie Recipe

Cracker Barrel Chicken Pot Pie is a classic comfort food dish made with shredded chicken, carrots, potatoes, onions and traditional spices. This easy-to-make recipe is sure to be enjoyed by all and will be a hit at your next family gathering. 
5 from 1 vote
Print Pin Rate
Author: Dr. Leah Alexander
Course: Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 57 minutes
Servings: 4 people
Calories: 334kcal

Ingredients

  • 1/2 cup milk adding a creamy and smooth texture to the filling, enriching the sauce with a mild and velvety taste
  • 1/3 teaspoon ground pepper providing a subtle and mild spiciness to the filling, balancing the flavors and adding depth
  • 1/3 cup potato peeled and diced, adding a hearty and starchy component to the filling, providing texture and substance
  • 1/2 cup peas adding a delicate and sweet flavor to the filling, adding a burst of vibrant color and a touch of freshness
  • 1/6 teaspoon McCormick Gourmet Poultry Seasoning infusing the filling with a savory and aromatic blend of herbs and spices, enhancing the overall poultry flavor
  • 1/2 egg beaten together with 1/2 tablespoon of water to make an egg wash creating a glossy and golden-brown crust on top of the pot pie, enhancing its visual appeal
  • 1/6 teaspoon dried thyme offering a subtle and earthy flavor to the filling, adding depth and complexity
  • 1 cup chicken broth providing a flavorful and savory liquid to the filling, enhancing the overall taste and moisture
  • 1/3 cup butter creating a rich and velvety sauce for the pot pie, adding a luscious and creamy texture
  • 1/3 cup all-purpose flour acting as a thickening agent for the filling, creating a luscious and velvety sauce
  • 1-3/4 cups chicken from a rotisserie chicken shredded, providing tender and flavorful pieces of chicken, adding a savory and meaty element to the pot pie filling
  • 1/3 cup onion diced, offering a pungent and aromatic taste to the filling, enhancing the overall savory profile
  • 1/2 cup carrot sliced, contributing a sweet and earthy flavor to the filling, adding a vibrant pop of color and a hint of crunch
  • 3/4 teaspoon salt enhancing the overall seasoning and taste of the filling, adding a touch of savory flavor
  • 1 Honey Maid Pie Crust Refrigerated, serving as the buttery and flaky base for the pot pie, providing a satisfying and tender crust

Instructions

  • Preheat your oven to 375°F (190°C) for the ideal cooking temperature.
  • Heat a large skillet over medium heat and melt butter; then add carrots, potatoes, onions, pepper, salt and poultry seasoning. Cook for 8-10 minutes stirring occasionally until vegetables are tender.
  • Add in the shredded chicken and cook an additional 3-4 minutes until heated through; then remove from heat.
  • In a separate saucepan over medium heat, whisk together flour and broth to create a smooth mixture then slowly add in milk while continuously whisking until thickened; about 5 minutes. Pour this creamy mixture into the skillet containing chicken and vegetables and stir everything together until it’s fully combined; set aside to cool slightly while preparing the crust.
  • Generously grease a 9-inch pie dish and press one of the pie crusts into it, making sure to fit it nicely against the sides. Fill with chicken and vegetable mixture then scatter frozen peas on top.
  • Place second crust on top of filling; crimp edges together to form a seal and cut several slits in the center for steam to be released. Brush all over with egg wash then place pie dish into preheated oven and bake for 35 minutes until a golden brown crust has formed; let cool slightly before serving warm.

Notes

• To keep your pot pie from getting soggy, ensure that you have cooked down your vegetables before adding them to your filling – you don’t want too much liquid in your filling as this will make it soggy.
• If you’re using store-bought rotisserie chicken, make sure to remove the skin and bones before shredding – this will ensure that your pot pie has a more pleasant texture.
• For extra flavor add half of a teaspoon of garlic powder to your filling mixture.
Keyword: Cracker Barrel Chicken Pot Pie, Cracker Barrel Chicken Pot Pie Recipe

Nutrition Information

HappyForks analyzer 8 1

What to serve with Cracker Barrel Chicken Pot Pie?

Cracker Barrel Chicken Pot Pie is best served with a side salad or steamed vegetables. You could also serve it alongside some roasted potatoes and your favorite type of bread.

How can I store leftover Cracker Barrel Chicken Pot Pie?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Can pregnant women eat this?

Yes, pregnant women can eat this if the ingredients are fresh and cooked correctly. Make sure to seek advice from your doctor or midwife if you are uncertain.

FAQs 

Can I make this dish ahead of time?

Yes, you can prepare the filling and store it in an airtight container in the refrigerator for up to 24 hours. Assemble the pie before baking and bake it when you’re ready to serve.

Can I use a different type of pie crust?

Yes, you can certainly use a different type of pie crust, such as puff pastry or even make your own.

Wrapping Up

Thanks for reading this guide on how to make Cracker Barrel Chicken Pot Pie. This is the perfect comforting dish for chilly evenings! With a delicious combination of chicken, vegetables and flavorful seasonings all wrapped up in a flaky crust, this dish will surely be a hit with the whole family. 

Plus, it’s easy to customize with your favorite ingredients and can be served alongside various sides for the ultimate meal. 

Please share this with your loved ones. We hope you enjoyed it and can try out this recipe soon! Have a great day!

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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