Farmhouse Chicken Pot Pie with Fresh Thyme & Garden Veggies
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Chicken pot pie is the ultimate comfort food—and when you’re making it with someone you love, it becomes something even deeper. This isn’t a “quick fix” meal; it’s a roll-up-your-sleeves, pour-some-tea, and talk-about-life-while-you-chop kind of dish. The crust is buttery and flaky, the filling is creamy but not too heavy, and it’s all brought to life with handfuls of garden vegetables and sprigs of fresh thyme.
On Mother’s Day, this is my go-to for dinner. It’s cozy, nostalgic, and as satisfying to make as it is to eat.
💗 Why You’ll Love This Recipe
- Rich, creamy filling with fresh herbs
- Buttery homemade crust (or store-bought shortcut if needed!)
- A great way to use spring garden veggies
- Family-style comfort, baked to golden perfection
- Make-ahead friendly for relaxed holiday meals
🕒 Quick Reference
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
- Dietary Info: Nut-free
⭐ Key Ingredients at a Glance
- Chicken (cooked and shredded)
- Carrots, peas, spring greens
- Fresh thyme 🌿
- Butter & flour (for roux)
- Milk or broth
- Pie crust (homemade or store-bought)
🛒 Ingredients
For the Filling:
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 medium carrots, diced
- ½ cup peas (fresh or frozen)
- 2 cups cooked, shredded chicken
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup chicken broth
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2–3 sprigs fresh thyme (plus more for garnish)
- Optional: 1 cup chopped tender greens (spinach, chard, or kale)
For the Crust:
- 1 double pie crust (homemade or store-bought, chilled)
- 1 egg (for egg wash)
👩🍳 Instructions
🥄 Step 1: Prepare the Filling
- In a large skillet, melt butter over medium heat. Add onion and carrots; cook until soft and fragrant (about 6–8 minutes).
- Sprinkle in flour and stir to form a paste. Slowly whisk in milk and broth to create a smooth sauce.
- Add shredded chicken, peas, thyme leaves, salt, and pepper. Simmer for 5 minutes until thickened.
- Stir in greens (if using) and remove from heat. Let cool slightly.
🥄 Step 2: Assemble the Pie
- Preheat oven to 400°F. Roll out bottom crust and place in a deep 9-inch pie dish.
- Pour in the filling, smoothing out evenly.
- Top with second crust. Crimp edges and cut slits in the top to vent.
- Brush with beaten egg for shine. Optional: add thyme sprigs to the top for decoration.
🥄 Step 3: Bake
- Bake for 35–40 minutes, until crust is golden and filling is bubbling.
- Let rest for 10–15 minutes before slicing and serving.
🍽 Serving & Pairing Ideas
- Serve with a simple spring salad dressed in lemon vinaigrette
- Add roasted radishes or asparagus for a garden-fresh side
- A glass of sweet tea or white wine pairs beautifully
🧊 Storage & Make-Ahead Tips
- Make the filling a day ahead and refrigerate until ready to assemble
- Leftovers store well in the fridge for 3–4 days
- Reheat individual slices in the oven or toaster oven for best texture
- Fully baked pies can be frozen and reheated (wrap tightly in foil)
🌿 Final Thoughts & Call to Action
This pot pie is more than a meal—it’s a shared moment in the kitchen. The act of chopping, stirring, and crimping the crust becomes a way to connect, to linger, and to love. It’s hearty, homey, and full of the kind of comfort only real food can bring.
If you bake this with your mama, daughter, or someone you cherish, tag @SouthernSoilSunshine so I can cheer you on. 💛
➡️ Looking for more cozy meals from scratch? Try my
👉 Cheesy Veggie Omelette Recipe
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