Cracker Barrel Chicken Pot Pie Recipe

Cracker Barrel Chicken Pot Pie Recipe is a classic American comfort dish featuring tender shredded chicken, garden vegetables, and a creamy sauce. This hearty bake uses a buttery double crust and a rich poultry gravy to create a satisfying family meal.

The first time I made this, I rushed the sauce and it ended up thin and runny. Now I always let the flour cook in the butter for a full two minutes before adding any liquid. This gets rid of the raw flour taste and makes sure the filling thickens enough to hold its shape when you cut a slice.

The diced potato is doing more work than you’d think here. By boiling it separately until just soft, you guarantee it has the right texture against the crisp pastry. I’ve tried other versions of chicken pot pie and this one from Cracker Barrel is the one I keep going back to because the seasoning blend is spot on.

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Cracker Barrel Chicken Pot Pie Recipe Ingredients

For the Filling

• 1 medium potato, peeled and diced (about 150g/5oz)
• 45g (1.5oz) butter
• 1 small onion, diced
• 2 stalks celery, diced
• 5g (1 tsp) salt
• 1 tsp poultry seasoning
• ½ tsp black pepper
• ¼ tsp dried thyme
• 45g (1.5oz) plain flour
• 430ml (15fl oz) chicken broth
• 350ml (12fl oz) single cream
• 300g (10.5oz) cooked chicken, shredded or diced
• 75g (2.5oz) frozen peas and carrots

For the Pastry

• 2 x 23cm (9in) ready-rolled shortcrust pastry sheets
• 1 large egg
• 15ml (1 tbsp) water

How To Make Cracker Barrel Chicken Pot Pie Recipe

1. Boil the potato: Place the diced potato into a small pan of cold salted water, bring to the boil, and simmer for 10 minutes until soft. Drain the water and leave the pieces to air-dry in the colander so they don’t make the sauce watery.
2. Cook the vegetables: Melt the butter in a large frying pan over a medium heat and stir in the onion, celery, salt, pepper, thyme, and poultry seasoning. Cook for about 5 minutes until the vegetables look see-through and feel soft when pressed with a spoon.
3. Make the sauce: Stir the plain flour into the buttery vegetables and cook for 2 minutes whilst stirring constantly to toast the flour. Gradually pour in the chicken broth and single cream, whisking all the time until the mixture bubbles and becomes thick enough to coat the back of a spoon.
4. Mix the filling: Add the cooked chicken, boiled potatoes, and frozen peas and carrots into the sauce and stir gently to combine. Take the pan off the heat immediately to prevent the vegetables from turning into mush.
5. Assemble the pie: Press one pastry sheet into the bottom of a 23cm (9in) pie tin and pour the chicken mixture inside. Cover with the second pastry sheet, pinch the edges together firmly to create a seal, and cut three small slits in the centre to let steam escape.
6. Egg wash and bake: Beat the egg with the water and brush it over the entire top surface of the pastry. Bake at 190°C (375°F/Gas Mark 5) for 50 minutes until the crust turns a dark golden brown and the filling bubbles through the slits.

Recipe Tips

• Pre-cook your chicken properly. Use leftover roast chicken or poach breasts specifically for this recipe, but make sure the meat is cold before adding it to the warm sauce. This prevents the chicken from becoming rubbery or overcooked during the long bake in the oven.
• Don’t skip the potato boil. If you put raw potato into the pie, it won’t soften in time, even with 50 minutes in the oven. Boiling them first ensures every bite of the filling is uniform and tender.
• Seal the edges tightly. Use a fork or your thumb to crimp the top and bottom pastry layers together so the gravy doesn’t leak out. A poor seal leads to a messy tin and a dry filling.
• Let the pie rest. Give the dish at least 10 minutes on the side before you try to serve it. This allows the sauce to thicken up as it cools slightly, making it much easier to lift out clean slices.
• Store pastry in the fridge. Keep your ready-rolled pastry chilled until the very second you need to line the tin. Warm pastry stretches too much and is more likely to shrink away from the sides during baking.
• Watch the crust colour. If the edges of the pastry start to look too dark before the 50 minutes are up, cover them loosely with a ring of aluminium foil. This protects the rim whilst the centre finishes browning.

What To Serve With Cracker Barrel Chicken Pot Pie

This is a heavy, all-in-one meal that needs something sharp or green to balance the richness. A simple side of steamed broccoli or a crisp green salad with a mustard dressing works best.

If you want a more traditional feel, serve it with a pile of buttery mashed potatoes or extra roasted carrots. The sauce in the pie is plentiful enough that you don’t really need extra gravy on the plate.

How To Store Cracker Barrel Chicken Pot Pie

• Fridge: Wrap the cooled pie tin tightly in clingfilm or move leftover slices to an airtight container. It stays fresh for up to 3 days. The pastry will soften over time as it absorbs moisture from the sauce.
• Reheat: The oven is the best way to keep the pastry crisp. Put a slice on a baking tray at 180°C (350°F/Gas Mark 4) for 15 minutes. You can use a microwave for 2 minutes, but the crust will turn quite soft and doughy.
• Freeze: You can freeze the pie either before or after baking. Wrap it in two layers of foil and store for up to 2 months. Defrost it completely in the fridge overnight before reheating or baking as normal.

Cracker Barrel Chicken Pot Pie Recipe Nutrition Facts

• Calories: 540kcal
• Protein: 24g
• Fat: 32g
• Carbohydrates: 41g
• Sugar: 4g
• Sodium: 980mg.

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Carrot Cake Recipe
• Cracker Barrel Meatloaf Recipe
• Cracker Barrel Chicken and Dumplings Recipe