This Cracker Barrel Chicken Pot Pie is a warm and comforting dish, packed with tender chicken and veggies in a creamy sauce. The flaky crust adds a delicious crunch you won’t resist!
Let’s be real, nothing beats a cozy pot pie on a chilly day. I love digging in with a fork and savoring every bite, especially the bottom crust! It’s the ultimate feel-good food! 🥧
Key Ingredients & Substitutions
Chicken: Cooked and shredded chicken breasts are essential for this dish. If you’re short on time, rotisserie chicken is a great shortcut, giving you a flavorful base without the extra work.
Frozen Vegetables: A mix of peas and carrots along with corn adds familiar flavors. You can substitute with fresh vegetables like green beans or use a mixed vegetable blend if you prefer more variety.
Butter and Flour: These are used to create the roux for thickening the filling. If you want a lighter option, you can swap butter for olive oil and use whole wheat flour for a bit more nutrition.
Heavy Cream: This adds richness to the filling. If you’re looking for a lower-fat option, try half-and-half or a plant-based cream alternative for a lighter touch.
Pie Crust: Store-bought crusts save time, but homemade is always a delightful option. If you have dietary restrictions, you can find gluten-free pie crusts at most grocery stores.
How Do I Make a Perfect Roux?
Making a roux is an important step that helps thicken your filling. Follow these simple steps to get it just right:
- Start by melting the butter in your skillet over medium heat.
- Add diced onion and celery, cooking until they’re soft—about 3-4 minutes.
- Sprinkle in the flour and stir continuously for about a minute. This cooks off the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Keep stirring until it starts to bubble and thickens over roughly 5 minutes.
Patience is key! If it doesn’t thicken as you’d like, cook it a bit longer, stirring often.
How to Make Cracker Barrel Chicken Pot Pie!
Ingredients You’ll Need:
For the Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1/2 cup diced potatoes (optional)
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
For the Crust:
- 1 package refrigerated pie crusts (or homemade crust)
- 1 egg (for egg wash, optional)
How Much Time Will You Need?
You’ll need about 20 minutes for prep and around 35 minutes to bake, totaling roughly 1 hour until you’re ready to enjoy delicious Chicken Pot Pie. A quick and hearty meal, perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your pot pie cooks evenly and gets a nice golden crust!
2. Make the Filling:
In a large skillet, melt the butter over medium heat. Add the diced onions and celery; cook them for about 3-4 minutes until they’re soft. Next, sprinkle in the flour to create a roux, stirring for about a minute. Gradually whisk in the chicken broth and heavy cream, and let it simmer while thickening for about 5 minutes.
3. Combine Ingredients:
Once the mixture has thickened, add the shredded chicken, frozen peas and carrots, frozen corn, diced potatoes (if you’re using them), garlic powder, onion powder, dried thyme, salt, and pepper. Stir everything well to combine, and then remove the skillet from the heat.
4. Prepare the Pie Crust:
Roll out one of the pie crusts and place it into a 9-inch pie pan, making sure it reaches the edges. Pour the chicken filling mixture into the prepared crust, spreading it out evenly.
5. Cover and Seal:
Take the second pie crust and cover the filling. Crimp the edges to seal the pie well. Don’t forget to cut slits in the top of the crust to allow steam to escape. If you want a shiny golden crust, lightly brush the top with an egg wash!
6. Bake the Pie:
Place the pie in the oven and bake for 30-35 minutes, or until the crust is beautifully golden brown and the filling is bubbly. Your kitchen will start to smell fantastic!
7. Cool and Serve:
Once it’s out of the oven, let the pie cool for about 10 minutes. This will help it set a little, making it easier to serve. Then slice a piece and enjoy your homemade Cracker Barrel Chicken Pot Pie!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover cooked chicken works perfectly in this pot pie. Just shred it into bite-sized pieces and follow the rest of the recipe as directed. This is a great way to use up any rotisserie chicken or extra chicken from a previous meal!
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream on hand, you can substitute it with half-and-half or a mixture of milk and melted butter for a lighter option. For dairy-free alternatives, consider coconut cream or a plant-based cream made from cashews or oat milk.
How Long Can I Store Leftovers?
Leftover chicken pot pie can be stored in the fridge for up to 3 days. Make sure to cover it with plastic wrap or transfer it to an airtight container for best freshness. To reheat, place it in the oven at 350°F (175°C) for about 20-25 minutes until heated through, or microwave individual portions.
Can I Freeze This Chicken Pot Pie?
Yes, you can freeze the pot pie either before or after baking! If freezing unbaked, wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. When you’re ready to bake it, simply remove from the freezer and bake from frozen, adding an extra 10-15 minutes to the baking time. If freezing leftovers, let it cool completely before wrapping and freezing.
