RecipesUSA 
Chicken Pot Pie with Garden Vegetables
The cosy comfort classic, lightened — a creamy (milk-not-cream) chicken-and-veg filling under a crisp filo top instead of buttery pastry.
Ingredients
- 2 cups cooked chicken breast (or mushrooms)
- 1 cup carrots, diced
- 1 cup peas
- 1 potato, cubed
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups chicken or vegetable stock
- 1 cup milk
- 2 tbsp wholemeal flour
- 1 tbsp olive oil
- 1 tsp thyme
- Salt & pepper
- 3–4 sheets filo pastry
- Olive oil spray for the filo
Method
- 1
Soften the onion, garlic, carrot and potato in olive oil.
- 2
Stir in the flour, then gradually add stock and milk, stirring to a light sauce.
- 3
Add the chicken, peas and thyme; simmer 5 minutes and season.
- 4
Pour into a baking dish.
- 5
Scrunch the filo sheets over the top and mist with olive oil.
- 6
Bake at 200°C (400°F) for 20–25 minutes until the filo is golden and crisp.
Swaps & variations
- All-vegetable with mushrooms and beans
- Top with mashed sweet potato instead of filo
- Dairy-free: use oat milk
Storing & freezing
Fridge up to 3 days; freezes up to 2 months (add filo fresh before baking).
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.
Want meals like this matched to your goals and preferences?
Build my meal planMore recipes to explore
USAPumpkin PieThe cosy autumn classic, lightened up — a naturally sweet pumpkin-and-egg custard in an almond-flour crust, sweetened with maple instead of refined sugar.USAPeach CobblerA Southern favourite made light — juicy peaches under a wholemeal-oat batter, sweetened with a touch of maple instead of two cups of sugar.USAHomemade Salsa Trio (Mild, Medium, Hot)Three garden-fresh salsa styles using tomatoes, peppers, onions, garlic, and herbs.USASourdough Biscuits with Herb ButterFlaky sourdough biscuits made with wholemeal flour and olive oil, served with a fresh herb-and-olive-oil spread instead of a stick of butter.USABeef Stew with Root Vegetables (Midwest Style)A comforting cold-weather classic featuring garden-grown carrots, potatoes, onions, and herbs.USANew Orleans Jambalaya (Garden Version)A flavorful Southern dish combining peppers, tomatoes, onions, garlic, herbs, and rice.