Cracker Barrel Chicken Pot Pie
Cracker Barrel Chicken Pot Pie is a comforting, hearty dish filled with tender chicken, a creamy vegetable sauce, and topped with a golden, flaky pie crust. This homemade version of the iconic restaurant favorite brings all the warmth and flavor of the original, perfect for cozy family dinners or as a delicious meal to share with friends. The combination of creamy filling and buttery crust makes it a go-to recipe for any time of year.
Equipment
- 1 (9-inch) Pie Dish
- 1 Large Saucepan (for cooking the filling)
- 1 Rolling Pin (if using homemade crust)
- 1 Baking Sheet (optional, for catching spills)
- 1 Knife (for chopping vegetables and chicken)
- 1 Spoon (for stirring the filling)
Ingredients
- 2 cups Chicken cooked and shredded (about 2 breasts or 1 rotisserie chicken)
- 1 ½ cups Mixed Vegetables carrots, peas, corn, or your choice
- ¼ cup Unsalted Butter
- ⅓ cup All-purpose Flour
- 1 cup Chicken Broth
- 1 cup Whole Milk or milk of choice
- Salt to taste
- Pepper to taste
- 1 tsp Garlic Powder
- 1 tsp Dried Thyme or fresh thyme
- 2 9-inch Pie Crusts (store-bought or homemade)
- 1 Egg optional, for egg wash
Instructions
Prepare the Chicken:
- Cook and shred your chicken (or use a pre-cooked rotisserie chicken) into bite-sized pieces. Set aside.
Cook the Vegetables:
- In a large saucepan, melt the butter over medium heat. Add the mixed vegetables and sauté for 5-7 minutes, until softened.
Make the Sauce:
- Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste. Slowly add the chicken broth while stirring to avoid lumps, followed by the milk. Continue stirring until the mixture thickens (about 3-5 minutes).
Season and Combine:
- Add the garlic powder, dried thyme, salt, and pepper to taste. Stir in the shredded chicken until evenly combined.
Assemble the Pie:
- Preheat the oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the chicken mixture into the crust. Place the second pie crust over the top, pressing the edges to seal. Use a knife to make small slits in the top crust to allow steam to escape.
Bake the Pie:
- Brush the top crust with an egg wash (optional) for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
- Let the pie rest for 10-15 minutes before slicing to allow the filling to set. Serve warm and enjoy!
Notes
- Make Ahead: You can prepare the filling and assemble the pie ahead of time. Store it in the fridge for 1-2 days or freeze for up to 3 months before baking.
- Vegetarian Option: Use tofu or tempeh in place of chicken for a vegetarian version.
- Spicy Variation: Add a pinch of cayenne pepper or a chopped jalapeño for a spicy kick.
- Top Crust Tip: If the edges of the pie crust are browning too fast during baking, cover them with aluminum foil to prevent burning.
- Serving Ideas: This pot pie pairs wonderfully with a simple salad, mashed potatoes, or steamed vegetables.