Step-by-Step Guide to the Ultimate Copycat Chicken Pot Pie

Who doesn’t love a warm slice of Chicken Pot Pie? You’ll love this comforting recipe! Inspired by Cracker Barrel’s menu, this homestyle copycat recipe combines hearty flavors, creamy sauce, and a flaky pie crust that makes for a delicious meal any time of year. Don’t feel intimidated by this dish, we’ll walk you through all the steps to make it. Let’s dive in!
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Why You’ll Love This Chicken Pot Pie Recipe
This easy chicken pot pie recipe is a delicious meal that will warm your heart and please your taste buds. With tender pieces of rotisserie chicken and a savory filling, it’s the perfect way to feed the whole family. Plus, it’s a great dish for the cooler months when comfort food is a must.
The best part? This recipe is simple enough for any home cook. You’ll have the entire meal prepared in no time, so gather your ingredients and let’s get started!

Ingredients You’ll Need for Chicken Pot Pie
For the Pie Filling:
- 2 cups cooked chicken (shredded or chopped)
- 1 cup chicken broth
- 1 cup chopped onion
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Pie Crust:
- 2 pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
Kitchen Tools You’ll Need
- Large skillet
- Pie dish
- Rolling pin (if making homemade pie crust)
- Mixing bowl
- Whisk
- Pie Crust Shield
Instructions
Step 1: Prepare the Filling
First, begin by heating the butter in a large skillet over medium heat. Once the butter is melted, add the chopped onion. Sauté for about 3-4 minutes, or until the onions become translucent. This step is crucial as it builds the foundation of flavor for your creamy filling.

Next, sprinkle in the flour, stirring constantly for about 1 minute. This will create a roux that thickens your filling. Gradually whisk in the chicken broth and heavy cream, allowing the mixture to bubble and thicken. It should take about 5 minutes. Stir in the garlic powder, onion powder, salt, and pepper for that comforting taste.

Once the sauce has thickened, add in the cooked chicken and frozen mixed vegetables. Stir well until everything is combined, then remove the skillet from the heat. The creamy filling should be rich and flavorful, embodying all the hearty flavors you expect from a traditional chicken pot pie.

Step 2: Prepare the Pie Crust
While the filling cools slightly, preheat your oven to 425°F (220°C). If you’re using store-bought pie crusts, roll them out as per the package instructions. If making your own, roll out one crust to fit your pie dish and place it in the bottom.
Step 3: Assemble the Pie
Pour the creamy filling into the pie crust, making sure it’s evenly distributed. Place the second pie crust on top, ensuring it completely covers the filling. Crimp the edges to seal the pie and cut a few slits in the top crust to allow steam to escape. This will ensure a perfectly golden brown top and prevent any overflow.

Step 4: Bake
Before placing the pie in the oven, brush the top of the crust with a beaten egg. This will give your chicken pot pie a beautiful, shiny finish. Next, bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. You can check for doneness by ensuring the filling is bubbling and the crust has that perfect golden hue. If you want to avoid burnt crust, make sure to use a pie crust shield like this one.

Step 5: Let It Rest
Once baked, remove the pie from the oven and allow it to cool for about 10-15 minutes before serving. This resting time helps the filling set, making it easier to slice.
Gluten-Free Substitution
Love the idea of chicken pot pie but need to make it gluten-free? No problem! With a few simple swaps, this recipe can easily accommodate gluten-free diets while still delivering that hearty, homestyle flavor.
For the Filling:
Replace the all-purpose flour with a gluten-free flour blend. It works just as well as a thickener for the creamy sauce. You could also use cornstarch as an alternative; just dissolve 2 tablespoons of cornstarch in 2 tablespoons of cold water and add it to the sauce instead of the flour.
For the Pie Crust:
Use a store-bought gluten-free pie crust or make your own using gluten-free flour. If you’re making the crust from scratch, ensure the dough is chilled and handle it gently, as gluten-free crusts can be a bit more delicate.

Serving Suggestions
Slice the pie and serve it warm, perhaps alongside a side of buttermilk biscuits for a truly homestyle experience. This hearty dish makes for a great family dinner, and leftovers (if there are any!) can be easily stored in an airtight container for the next day.
Why This Recipe Works
Using rotisserie chicken not only saves time but also infuses your homemade chicken pot pie with fantastic flavor. The convenience of pre-cooked chicken allows for a quicker prep time, making it an easy recipe for busy weeknights. The combination of chicken broth and cream creates a savory filling that envelops tender chicken and vibrant vegetables.

Tips for Success
- Customize Your Vegetables: Feel free to use whatever frozen vegetables you have on hand, or even fresh veggies if you prefer. Chopped carrots, celery, and green beans work beautifully in this dish.
- Make It Ahead: This recipe can be made ahead of time and frozen before baking. Just cover it well with plastic wrap and aluminum foil. When you’re ready to eat, bake straight from the freezer; it may take an extra 10-15 minutes to cook through.
- Adjust Seasoning: Everyone’s taste buds are different. Adjust the seasoning according to your family’s preferences; you may want to add a pinch of cayenne pepper for some heat or fresh herbs for an added layer of flavor.
- Perfect Pairings: This chicken pot pie pairs wonderfully with a simple green salad or roasted vegetables for a complete meal.
With its warm, creamy filling and flaky crust, this homestyle Chicken Pot Pie is sure to become a family favorite. Not only does it deliver on flavor, but it also embodies the essence of classic comfort food. Whether you’re cooking for a special occasion or just a regular weeknight, this recipe is a tasty way to bring everyone together around the dinner table.
Looking for another delicious pie dish to create? Check out our yummy and quick to make Cheesy Spinach Quiche, you won’t be disappointed!

Step-by-Step Guide to the Ultimate Chicken Pot Pie
Equipment
- Large skillet
- Pie dish
- Whisk
- Mixing bowl
- Pie Crust Shield
Ingredients
Ingredients
Filling:
- 2 cups cooked chicken shredded or chopped
- 1 cup chicken broth
- 1 cup chopped onion
- 1 cup frozen mixed vegetables carrots, peas, corn
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp each garlic powder onion powder
- Salt and pepper to taste
Crust:
- 2 pie crusts store-bought or homemade
- 1 egg for egg wash
Instructions
Instructions
Make the Filling:
- Sauté onion in melted butter (3-4 mins). Stir in flour, cook 1 min. Gradually whisk in broth and cream; cook until thickened (5 mins). Add seasonings, chicken, and vegetables. Remove from heat.
Prepare the Crust:
- Preheat oven to 425°F (220°C). Roll out pie crust and line the pie dish.
Assemble:
- Pour filling into crust, cover with top crust, seal edges, and cut slits for steam.
Bake:
- Brush crust with beaten egg. Bake 30-35 mins until golden brown.
Cool and Serve:
- Let the pie rest for 10-15 mins before slicing.
Notes
- Make-Ahead Tip: The filling can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator and assemble the pie just before baking.
- Customizations: Feel free to swap the frozen mixed vegetables with your favorite fresh or canned veggies, such as green beans or mushrooms.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust.
- Storage: Leftover pie can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Freezing Option: Freeze the assembled, unbaked pie for up to 3 months. Bake from frozen, adding an extra 15-20 minutes to the bake time.
Excited to try this one!