If you look for the best pot pie, you can’t get over the one from Cracker Barrel. This homemade Cracker Barrel Chicken Pot Pie recipe is a traditional dish that makes the perfect comfort food. It comes with a delicious and creamy filling made of seasoned chicken, potatoes, green peas, carrots, and onions all in gravy, topped with a flaky golden crust.
Not only does it look amazing but its taste is to die for. Eventually, making it at home will save you a lot of money, and it’ll make an excellent dinner for the entire family. Here is the recipe for the famous Cracker Barrel Chicken Pot Pie.
What is Cracker Barrel Chicken Pot Pie?
Cracker Barrel Chicken Pot Pie is a classic comfort food dish that has been around since the 1950s. It consists of chicken, vegetables, and gravy all wrapped up in a flaky crust. This savory dish has become a favorite for many people and can be found in many restaurants.
What does it taste like?
The taste of Cracker Barrel Chicken Pot Pie is savory, with a creamy and flavorful filling made of chicken, potatoes, carrots, peas, and onions all simmered in a delicious broth. The top layer is a flaky golden crust that adds a nice crunchy texture to the dish.
How did I first get introduced to the Cracker Barrel Chicken Pot Pie?
I first got introduced to this amazing dish during one of my visits to Cracker Barrel restaurant. The moment I tasted it, I knew that I had found a favorite comfort food, and have been making it ever since.
Ingredients
- 3-1/2 cups chicken from a rotisserie chicken
- 1/3 teaspoon dried thyme
- 1-1/4 cup potato
- 2/3 cup butter
- 2/3 teaspoon ground pepper
- 1 cup carrot
- 2 Honey Maid Pie Crusts
- 1/3 teaspoon McCormick Gourmet Poultry Seasoning
- 1 cup peas
- 2 cups chicken broth
- 2/3 cup all-purpose flour
- 1 cup milk
- 3/4 cup onion
- 1-1/2 teaspoon salt
- 1 egg beaten together with 1 tablespoon of water
Step-by-step instructions
Step 1
Preheat oven to 375 degrees Fahrenheit.
Step 2
In a large saucepan, melt the butter over medium-high heat. Add the onion, carrots, and potatoes and cook for 5 minutes until the vegetables are softened.
Step 3
Stir in the flour and seasonings (salt, pepper, thyme, and poultry seasoning). Cook for 1 minute.
Step 4
Slowly pour in the chicken broth, stirring continuously until the mixture is smooth and bubbling. Reduce heat to low and simmer for 5 minutes.
Step 5
Add the shredded chicken, peas, and milk. Simmer for another 10 minutes or until thickened. Remove from heat and let cool.
Step 6
Place one of the pie crusts into a 9-inch deep-dish pie plate. Pour in the filling. Top with the remaining crust, crimping the edges together to seal the top and bottom pieces together. Cut a few slits in the top for steam to escape.
Step 7
Brush the top with the beaten egg mixture and bake for 30 minutes until golden brown. Let cool before slicing and serving.
Tips
- Make sure to let the filling cool completely before adding it to the pie crusts.
- If you don’t have a 9-inch deep-dish pie plate, you can use a regular 9-inch pie plate. The filling will be slightly higher since it won’t fit in the dish as snugly.
- You can also use 2 regular crusts in the same size dish.
- Use a store-bought rotisserie chicken to save time.
- You can prepare this recipe up to a day ahead and keep it covered in the refrigerator until ready to bake.
Ingredients
- 3-1/2 cups chicken from a rotisserie chicken
- 1/3 teaspoon dried thyme
- 1-1/4 cup potato
- 2/3 cup butter
- 2/3 teaspoon ground pepper
- 1 cup carrot
- 2 Maid Pie Crusts
- 1/3 teaspoon McCormick Gourmet Poultry Seasoning
- 1 cup peas
- 2 cups chicken broth
- 2/3 cup all-purpose flour
- 1 cup milk
- 3/4 cup onion
- 1-1/2 teaspoon salt
- 1 egg beaten together with 1 tablespoon of water
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large saucepan, melt the butter over medium-high heat. Add the onion, carrots, and potatoes and cook for 5 minutes until the vegetables are softened.
- Stir in the flour and seasonings (salt, pepper, thyme, and poultry seasoning). Cook for 1 minute.
- Slowly pour in the chicken broth, stirring continuously until the mixture is smooth and bubbling. Reduce heat to low and simmer for 5 minutes.
- Add the shredded chicken, peas, and milk. Simmer for another 10 minutes or until thickened. Remove from heat and let cool.
- Place one of the pie crusts into a 9-inch deep-dish pie plate. Pour in the filling. Top with the remaining crust, crimping the edges together to seal the top and bottom pieces together. Cut a few slits in the top for steam to escape.
- Brush the top with the beaten egg mixture and bake for 30 minutes until golden brown. Let cool before slicing and serving.
Video
Notes
- Make sure to let the filling cool completely before adding it to the pie crusts.
- If you don’t have a 9-inch deep-dish pie plate, you can use a regular 9-inch pie plate. The filling will be slightly higher since it won’t fit in the dish as snugly.
- You can also use 2 regular crusts in the same size dish.
- Use a store-bought rotisserie chicken to save time.
- You can prepare this recipe up to a day ahead and keep it covered in the refrigerator until ready to bake.
Nutrition
Nutrition Information
One serving of Cracker Barrel Chicken Pot Pie contains about:
Calories: 430
Fat: 23 g
Carbohydrates: 43 g
Protein: 15 g
Cholesterol: 68 mg
Sodium: 596 mg
Fiber: 3.5 g
Sugar: 4.7 g
What to serve with Cracker Barrel Chicken Pot Pie?
This dish goes great served with a crisp green salad or steamed vegetables. It can also be served with a side of mashed potatoes or rice. Also, a simple coleslaw pairs well with this dish. Besides, a basket of warm rolls and butter is always the perfect accompaniment.
How to store leftover Cracker Barrel Chicken Pot Pie?
Leftover Cracker Barrel Chicken Pot Pie can be stored in an airtight container for up to five days in the refrigerator. You can also freeze it for up to three months. To reheat, simply thaw in the refrigerator overnight and bake at 350 degrees Fahrenheit for 20 minutes or until heated through.
Can pregnant women eat this?
Yes, pregnant women can enjoy Cracker Barrel Chicken Pot Pie as long as it is cooked to an internal temperature of 165 degrees Fahrenheit and all ingredients used are pasteurized. Pregnant women should always consult with their doctor before eating or consuming any food.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare this dish up to 24 hours in advance and store it covered in the refrigerator until ready to bake.
Is Cracker Barrel Chicken Pot Pie gluten-free?
No, this dish is not gluten-free due to the all-purpose flour used in it. To make this dish gluten-free, use a gluten-free all-purpose flour blend.
Can I use different vegetables in this dish?
Yes, you can add other vegetables such as mushrooms, bell peppers, broccoli, or cauliflower to this dish. However, you may need to adjust the cooking time depending on the type of vegetable used.
Can I make this dish in a slow cooker?
Yes, you can make this dish in a slow cooker. To do so, add all ingredients except for the crusts and cook on low heat for 4-6 hours. Then, add the crusts and cook for an additional 30 minutes. Serve warm.
Wrapping Up
Cracker Barrel Chicken Pot Pie is a comforting and hearty meal that the whole family can enjoy. It is easy to make and you can even prepare it ahead of time for an effortless weeknight dinner. With just a few simple ingredients, this dish is sure to become one of your favorites!
If you love this recipe, please share it with your friends and family. I am sure they will love it as much as you do! Also, share your experience with us in the comments section below. We would love to hear from you.
Thank you for reading! Enjoy your Cracker Barrel Chicken Pot Pie!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more