Honey-Kissed Chicken Pot Pie
Recipes
There’s something deeply comforting about a chicken pot pie: buttery pastry, tender chicken, creamy vegetables, and herbs all tucked beneath a golden crust. But this version has a little secret: a touch of honey in the filling.
The trick is honey + thyme + lemon. A spoonful of Local Hive Clover honey adds a gentle sweetness that rounds out the savory chicken and buttery filling without making the pie taste sweet. A little fresh thyme brings an earthy, rustic note, while a squeeze of lemon brightens everything up and keeps each bite from feeling too rich.
We reach for Local Hive Clover because its sweet, smooth flavor and delicate floral character play especially well with savory dishes. It’s 100% U.S. honey and bottled raw and unfiltered, preserving the natural character of the honey.
The result? A classic comfort-food favorite with just enough golden sweetness to make you wonder why you haven't been baking pot pie with honey all along.
Honey-Kissed Chicken Pot Pie
Serves: 6–8
Prep: 30 min
Bake: 40–50 min
INGREDIENTS
3 cups cooked chicken, shredded or chopped4 tbsp unsalted butter
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
⅓ cup all-purpose flour
2½ cups chicken stock
¾ cup heavy cream
1½ cups frozen peas
1½ tbsp local hive honey
1½ tsp fresh thyme leaves
1 tsp kosher salt, black pepper
¼ tsp rubbed sage
1 tbsp lemon juice
For Crust: 2 sheets refrigerated pie crust, 1 egg, 1 tbsp milk, 1 tsp local hive honey
DIRECTIONS
1. Preheat oven to 400°F. Heat butter in a large skillet or Dutch oven over medium heat. Add onion, carrot, and celery. Cook for 6–8 minutes until softened. Add garlic and cook another 30 seconds.2. Sprinkle flour over vegetables and stir constantly for about 1 minute. Slowly pour in chicken stock, stirring to prevent lumps. Add cream and bring to a simmer.
3. Stir in chicken, peas, thyme, sage, salt, pepper, lemon juice, and 1½ TBSP honey. Simmer for 4–6 minutes, until the filling is thick enough to coat a spoon.
4. Pour the filling into a 9-inch deep-dish pie plate.
5. Lay the pastry over the filling and crimp the edges against the dish. Cut several vents in the top.
6. Make the honey glaze. Whisk together the egg, milk, and 1 teaspoon honey. Brush lightly over the pastry.
7. Bake for 35–45 minutes, until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with foil.
8. Let rest 10 minutes before serving.
