Copycat Cracker Barrel Chicken Pot Pie Recipe

What makes a good chicken pot pie so hard to resist? Maybe it’s the flaky golden crust. Maybe it’s the creamy filling tucked underneath. Or maybe it’s that first bite when tender chicken, vegetables, and savory sauce all come together.

Whatever it is, Cracker Barrel has a way of making this classic comfort food feel extra special. This copycat Cracker Barrel Chicken Pot Pie recipe brings that familiar, homestyle comfort right into your own kitchen with simple ingredients and straightforward steps. 

It’s the kind of dinner that feels just right when you want something warm, hearty, and made for sharing around the table. 

Ready to bring that Cracker Barrel comfort home? Let’s get cooking and make a pot pie everyone will dig into!

Why You’ll Love This Recipe

Ingredients for cracker barrel chicken pot pie

Warm the Mixed Vegetables

• Add 2 cups of frozen mixed vegetables to a large skillet or saucepan set over medium heat.
• Stir them occasionally as they warm. You’re looking for vegetables that are heated through with just a little firmness left.
• When they’re ready, set them aside and move on to the creamy sauce.

Make the Creamy Sauce

• Melt 2 tablespoons of salted butter in the same skillet over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour until you have a smooth, pale roux.
• Gradually whisk in 1 cup of chicken broth, followed by 1 cup of whole milk.
• Let the sauce gently cook until it thickens enough to coat the back of a spoon. Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder.

Bring the Chicken and Vegetables Together

• Add the cooked chicken and warmed mixed vegetables to the skillet with the creamy sauce. Gently fold them together until everything is well coated.
• Let the filling heat together for 1–2 minutes, stirring occasionally.
• If needed, cook it for another minute or two to let the sauce tighten up.

Once the filling is creamy and hearty, remove it from the heat. Give it a quick look—you should have tender chicken and vegetables surrounded by plenty of savory sauce.

Prepare the Bottom Crust

• Place one 9-inch pie crust into your pie dish and gently press it across the bottom and up the sides.
•  Let it fall naturally into the shape of the dish instead of stretching it. If it feels cold or stiff, give it a few minutes to soften.
• Leave a little extra crust around the rim. That overhang will help us seal the top later and give the finished pie those familiar, rustic edges.

Fill the Pie and Add the Top Crust

• Pour or spoon the creamy chicken and vegetable filling into the prepared bottom crust. Spread it evenly, keeping the filling below the rim.
• Place the second 9-inch pie crust over the filling. Press the top crust together with the bottom crust around the edges, then crimp to seal.
• Trim any excess dough if needed. Also cut 3–5 small vents into the top allowing steam to escape as the filling bubbles.
• For a golden finish, brush the top with a little egg wash before baking.

Bake Until Golden and Bubbling

• Place the pot pie in the preheated oven and bake (35–40 minutes) until the top crust is golden brown and the filling is bubbling through the vents.
• If the edges begin to brown too quickly, loosely cover them with aluminum foil to keep them from getting too dark.
• The finished pie should have a golden, flaky crust with hot, bubbling filling underneath. Those are the signs you’re looking for.