Cracker Barrel Chicken Pot Pie Copycat Recipe
This cracker barrel chicken pot pie recipe gives you the same thick, creamy filling and golden, flaky crust you get at the restaurant, made entirely in your own kitchen. It comes together in about an hour, which makes it a solid choice for a weeknight when you want something filling and real.
The filling is rich without being heavy, and the crust cracks open to let out a good amount of steam. If you’ve had the original, you know exactly what you’re going for here.
Why I Love This Recipe
This is the version I keep coming back to on cold nights. The filling uses a roux base, which means it stays thick and doesn’t turn watery after you cut into it.
The vegetables are tender without going mushy, and the rotisserie chicken adds enough flavor that you’re not starting from scratch with raw chicken and a long braise.
It also reheats well the next day, which is honestly half the reason I make it.
Recipe Ingredients
- 2 cups cooked chicken, shredded – Rotisserie chicken works great and saves real time; leftover roasted chicken works too
- 1 cup frozen peas – No need to thaw; they soften in the filling
- 1 cup frozen corn – Adds sweetness and a little texture
- 1 cup diced carrots – Cut to about 1/2-inch pieces so they cook through evenly
- 1/2 cup diced celery – Adds a mild savory note in the background
- 1/2 cup diced yellow onion – Yellow onion holds up better in the filling than white
- 4 tbsp unsalted butter – Forms the base of the roux; unsalted gives you control over the salt level
- 1/3 cup all-purpose flour – Thickens the filling; don’t skip or reduce it
- 2 cups chicken broth – Low-sodium preferred so you can season to taste
- 1 cup whole milk – Adds creaminess; whole milk gives a richer result than lower-fat options
- 1 tsp garlic powder – Adds depth without overpowering
- 1 tsp onion powder – Rounds out the savory base
- 1/2 tsp dried thyme – Gives the filling that classic pot pie flavor
- Salt and black pepper, to taste – Season at the end when the filling is done
- 2 store-bought refrigerated pie crusts (9-inch) – One for the bottom, one for the top; Pillsbury or equivalent works well
Variations / Substitutions
- Swap rotisserie chicken for turkey – Makes a great post-Thanksgiving version with essentially the same prep; the flavor is a little richer and more savory.
- Use vegetable broth and skip the chicken – You get a vegetarian pot pie; add 1 cup of diced potato to bulk it up and keep it filling.
- Swap whole milk for full-fat coconut milk – The filling stays creamy and you won’t notice a coconut flavor once the thyme and garlic are in.
- Add a pinch of cayenne – Just 1/4 tsp gives the filling a subtle warmth without making it spicy.
- Use a homemade double crust – A butter-based shortcrust adds a bit more flavor than store-bought, though the convenience trade-off is real.
If you like savory pies with a creamy filling, Cracker Barrel Broccoli Cheddar Chicken Casserole is worth a look too.
How To Make Chicken Pot Pie
Step 1: Soften the Vegetables
Melt the 4 tbsp unsalted butter in a large, deep skillet or Dutch oven over medium heat. Add the 1/2 cup diced onion, 1 cup diced carrots, and 1/2 cup diced celery. Cook for 6 to 8 minutes, stirring occasionally, until the carrots start to soften and the onion turns translucent.
The vegetables won’t be fully cooked at this point, just softened enough to start releasing their flavor. The butter will start to smell nutty around the 5-minute mark, which is right where you want to be before adding the flour.
Don’t rush this step on higher heat. If the vegetables brown instead of soften, the filling’s flavor tips bitter rather than savory.
Step 2: Build the Roux and Simmer the Filling
Sprinkle the 1/3 cup all-purpose flour over the softened vegetables and stir everything together so the flour coats the vegetables evenly. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste. Then pour in the 2 cups chicken broth and 1 cup whole milk slowly, stirring as you go to avoid lumps. Add the 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp dried thyme. Raise the heat slightly and bring the mixture to a gentle simmer, then reduce back to medium-low and cook for 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
The filling should be noticeably thick at this stage, almost like a heavy gravy. If it looks thin after 5 minutes, give it another 2 minutes on medium-low before moving on.
Step 3: Stir In the Chicken and Frozen Vegetables
Take the pan off the heat and fold in the 2 cups shredded chicken, 1 cup frozen peas, and 1 cup frozen corn. Taste the filling and season with salt and black pepper. Give it one more stir to make sure everything is evenly distributed.
The filling should look thick and glossy, with the vegetables and chicken holding their shape. It will firm up a little more as it cools, which is fine.
Step 4: Line the Dish and Fill It
Preheat your oven to 425°F (220°C). Unroll 1 of the refrigerated pie crusts and lay it into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Let about 1/2 inch of crust hang over the edge. Pour the filling into the crust-lined dish, spreading it out evenly so it sits level.
The filling will be warm and will look very full in the dish. That’s correct. It won’t bubble over during baking as long as you vent the top crust in the next step.
Step 5: Top, Seal, and Bake the Pie
Unroll the second pie crust over the top of the filling. Press the edges of the top and bottom crusts together, then crimp them with your fingers or a fork to seal. Cut 4 to 5 small slits in the top of the crust with a knife to let steam escape. Bake at 425°F (220°C) for 30 to 35 minutes, until the top crust is deep golden brown.
Step 6: Slice and Serve
Let the pie rest for 5 minutes after pulling it from the oven, then cut it into wedges and serve straight from the dish. The filling will be steaming and creamy, and the crust should hold its shape when you lift a slice.
Recipe Tips
- Use cold filling if you can – If you have time, let the filling cool for 15 minutes before adding it to the pie crust. A hot filling can soften the bottom crust before it has a chance to bake through.
- Don’t skip the steam vents – Without slits in the top crust, steam builds up inside and can make the top puff and crack unevenly or cause the filling to bubble out the sides.
- Check the bottom crust – Slide the pie dish off the oven rack and look at the underside through the glass, if you’re using a glass dish. It should look golden, not pale. If it’s still pale at 30 minutes, give it 5 more minutes.
- Make the filling a day ahead – The filling holds well in the fridge overnight. Just bring it to room temperature before adding it to the crust so it doesn’t affect bake time.
Bake times by crust color at 425°F (220°C):
| Crust Appearance | Time in Oven | Action |
|---|---|---|
| Pale, barely set | 25 minutes | Continue baking |
| Light golden | 30 minutes | Check bottom crust |
| Deep golden brown | 33 to 35 minutes | Remove and rest |
How To Store
- Refrigerate – Cover the pie dish tightly with foil or transfer slices to an airtight container. It keeps well for up to 4 days in the fridge.
- Reheating – Reheat individual slices in a 350°F (175°C) oven for 15 to 20 minutes. The microwave works in a pinch but softens the crust. The oven keeps it crisp.
What To Serve With Chicken Pot Pie
A simple green salad with a sharp vinaigrette works well alongside this, because the acidity cuts through the richness of the creamy filling. Buttery dinner rolls are a natural match if you want to mop up any filling left in the dish. Steamed green beans are also a good call, since their slightly bitter edge balances the savory, fatty filling without competing with it.
Frequently Asked Questions
Can I freeze this pot pie before baking?
Yes. Assemble the pie completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen at 400°F (200°C) for 60 to 70 minutes, covering the edges with foil if they brown too fast.
Can I use a deep-dish pie plate instead of a standard 9-inch?
You can, but the filling may not quite reach the top of a deep-dish plate. The recipe as written fits a standard 9-inch dish with the filling close to the rim.
My filling turned out lumpy. What went wrong?
The most common cause is adding the broth too fast. Pour it in slowly while stirring constantly, and the flour will absorb it smoothly before it can clump.
Can I make this with leftover Thanksgiving turkey?
Yes, and it works well. Swap the chicken 1 for 1 with shredded cooked turkey; the filling and seasoning stay exactly the same.
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Ingredients
Method
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the carrots soften and the onion turns translucent.
- Stir in the flour and cook for 1 to 2 minutes. Slowly pour in the chicken broth and milk, stirring constantly. Add the garlic powder, onion powder, and thyme. Simmer over medium-low heat for 5 minutes, stirring often, until the sauce thickens to a heavy gravy consistency.
- Remove the pan from the heat. Fold in the shredded chicken, frozen peas, and frozen corn. Season with salt and black pepper.
- Preheat the oven to 425°F (220°C). Press 1 pie crust into a 9-inch pie dish. Pour the filling in evenly.
- Lay the second pie crust over the top. Crimp the edges to seal and cut 4 to 5 slits in the top. Bake at 425°F (220°C) for 30 to 35 minutes until the crust is deep golden brown.
- Rest for 5 minutes, then slice into wedges and serve.
