Cracker Barrel Homestyle Chicken Pot Pie

Today, I want to share with you one of my all-time favorite comfort foods: the Cracker Barrel Homestyle Chicken Pot Pie. As someone who loves to cook and experiment in the kitchen, I’ve tasted my fair share of pot pies over the years, but this one from Cracker Barrel truly stands out.

If you haven’t had the pleasure of trying it yet, let me give you a quick rundown. The Cracker Barrel Homestyle Chicken Pot Pie is a warm and hearty dish that’s perfect for a cozy night in. It’s filled with chunks of tender chicken, mixed vegetables, and a rich, creamy sauce that’s all baked beneath a golden, flaky crust. The combination of flavors and textures is nothing short of amazing.

What’s even better is that this dish is incredibly easy to make at home. With just a few simple ingredients and some basic cooking skills, you can create a pot pie that rivals anything you’d find at a restaurant. In this blog post, I’ll be sharing my favorite recipe for the Cracker Barrel Homestyle Chicken Pot Pie, complete with step-by-step instructions and tips for making it perfectly every time.

So, whether you’re a seasoned cook or a beginner, I invite you to join me on this culinary adventure. Let’s get started!

How to Make Cracker Barrel Homestyle Chicken Pot Pie

Cracker Barrel Homestyle Chicken Pot Pie

PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
COURSE: Main Dish
CUISINE: American
SERVINGS: 6 servings
CALORIES: 238 kcal


  • 1/4 cup unsalted butter
  • 1/2 cup onion diced
  • 1/2 cup celery diced
  • 1/2 cup carrots diced
  • 1 cup frozen green peas
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Herbes de Provence
  • 1 tablespoon Better Than Buillion Roasted Chicken Base
  • 2 cups milk
  • 3/4 cup chicken broth or water
  • 3 cups chicken cooked and cubed
  • 1/4 cup Italian parsley chopped
  • 1/2 pkg. refrigerated pie dough
  • 1 large egg yolk + 1 teaspoon water optional


  1. Preheat the oven to 450 degrees. Place a 10-inch pie dish or an 11 x 7-inch baking dish on a baking sheet.
  2. In a large skillet over medium heat, melt the butter. Add the onion, celery, and carrots and cook for 5 minutes, stirring frequently, until softened.
  3. Add the frozen peas and cook for 1 more minute, then sprinkle the top with the flour, salt, pepper, and Herbes de Provence. Cook and stir until the veggies are coated.
  4. Pour in the bouillon, milk, and chicken broth all at once. Stir to combine and cook for 2 minutes, until warmed through and bubbly.
  5. Remove from the heat and stir in the chicken and parsley. Immediately transfer the mixture to the pie dish.
  6. Carefully unroll the pie dough and place it on top of the chicken mixture. Flute and seal the edges to the plate. Use a sharp knife to cut several slits in the dough to release steam. If desired, whisk together the egg yolk and water and brush on top of the crust before baking for a glossy finish.
  7. Bake the pot pie for 12 to 15 minutes, or until the crust is golden and the filling is bubbly.


  • Add diced potatoes to make them more identical to the Cracker Barrel dish.
  • Make your creamy white sauce lump-free by mixing it with a whisk.
  • This pot pie is also delicious and made with leftover turkey.
  • When you allow the pie to sit after baking, the filling thickens, and the flavors meld together.


Calories: 238kcal | Carbohydrates: 15g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 503mg | Potassium: 328mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4698IU | Vitamin C: 8mg | Calcium: 133mg

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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