Recipes
Usa

Chicken Pot Pie with Garden Vegetables

A cozy, old-fashioned American comfort dish filled with homegrown vegetables and herbs.

Ingredients

  • 2 cups cooked chicken (or mushrooms for vegetarian)
  • 1 cup carrots, diced
  • 1 cup peas
  • 1–2 potatoes, cubed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 cups chicken or vegetable stock
  • 1 cup milk or cream
  • 3 tbsp flour
  • 2 tbsp butter
  • 1 tsp thyme
  • Salt & pepper
  • 1 pie crust or puff pastry top

Method

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Swaps & variations

  • Vegetarian: mushrooms + chickpeas
  • Herb-heavy: add parsley or rosemary
  • Root vegetable version: add parsnips or turnips
  • Creamy: add additional milk or cream

Storing & freezing

Refrigerate 3–4 days. Freeze unbaked or baked pies for 2–3 months.

Grow it yourself

  • Carrots Direct sow in loose soil; thin early.
  • Peas Cool-season crop; plant early spring or fall.,Require trellising for climbing varieties.
  • Potatoes Plant seed potatoes in early spring.,Hill soil for better yields.
  • Onions & Garlic As previously described.
  • Thyme Perennial; thrives in sunny, dry locations.
  • Peas → netting to protect from birds.
  • Carrots → row covers for carrot fly.
  • Potatoes → mulch & hand-pick beetles.
  • Onions → companion plant with carrots.
  • Thyme → deters whiteflies & attracts beneficial insects.
  • Carrots Harvest when smooth, bright, and sized to preference.
  • Peas Harvest when pods are plump but not bulging.
  • Potatoes Early potatoes at flowering; main crop when foliage dies back.
  • Thyme Harvest sprigs anytime.

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