Hot Honey Chicken Pot Pie

This Hot Honey Chicken Pot Pie takes classic comfort food and gives it a little kick. A rich, creamy chicken and vegetable filling bakes under a flaky puff pastry top, then gets brushed with a warm Honey House Hot Honey and thyme butter for a glossy, sweet-heat finish. It's an easy, family-style dinner that still feels a little special.

Why You'll Love This Recipe

• Honey House Hot Honey adds a gentle, buttery heat to the thyme glaze brushed over the crust
  
• A flaky, golden puff pastry top with almost no effort, thanks to store-bought puff pastry
• Rotisserie or leftover chicken makes this a genuinely fast weeknight dinner
• Loaded with vegetables, chicken, and a rich, creamy gravy in every bite
• The sweet-heat glaze on top takes a classic pot pie from cozy to genuinely exciting

Ingredients

For the Hot Honey Thyme Butter

• 3 tbsp unsalted butter, melted
• 1 tbsp Honey House Hot Honey
• 1 tsp fresh thyme

For the Chicken Pot Pie Filling

• 1/2 cup unsalted butter
• 1 small onion, diced
• 2 carrots, diced small
• 2 celery stalks, diced small
• 1 tbsp minced garlic
• 2 tsp salt
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 cup frozen peas
• 1/2 tsp black pepper

For the Topping

• 1 sheet frozen puff pastry, thawed

Equipment

• Large sauté pan
• Small bowl
• 9-inch cake pan
• Pastry brush
• Oven

Pro Tips

1. Don't Skip the Vents: Cutting a few slits in the pastry lets steam escape so the top bakes crisp instead of soggy.
2. Cook the Roux a Full Minute: Stirring the flour into the vegetables for about a minute cooks out the raw flour taste before the broth goes in.
3. Use Rotisserie Chicken: Shredded rotisserie chicken makes this an even faster weeknight dinner.
4. Brush It On Warm: Brushing the Honey House Hot Honey thyme butter on partway through baking, while the crust is still warm, helps it soak in rather than just sitting on top.
5. Let It Rest: Give the pot pie about 10 minutes to cool before slicing so the filling has time to set.

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9-inch cake pan with cooking spray.
2. Whisk together the melted butter, Honey House Hot Honey, and thyme in a small bowl to make the Hot Honey Thyme Butter. Set aside.
3. Melt the butter in a large sauté pan over medium heat. Add the onion, carrots, celery, and garlic, and cook for 8-10 minutes, until softened. Stir in the salt.
4. Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
5. Gradually pour in the chicken broth, stirring the whole time, until the mixture thickens into a gravy.
6. Stir in the shredded chicken, peas, and black pepper, then remove from the heat.
7. Pour the filling into the prepared cake pan and spread into an even layer.
8. Lay the puff pastry over the top of the pan, trimming any excess and pressing it lightly against the edges. Cut a few small vents in the top to let steam escape.
9. Bake for 10 minutes, then remove from the oven and brush the crust with the Hot Honey Thyme Butter.
10. Return to the oven and bake for another 10-15 minutes, until the crust is deep golden brown.
11. Let cool for about 10 minutes before slicing into wedges and serving.

Storage Tips

• Refrigerate leftovers, covered, for up to 3 days
• Reheat individual portions in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option
• The baked pot pie doesn't freeze well due to the puff pastry, but the filling alone freezes well for up to 2 months
• Make the filling up to a day ahead and refrigerate; top with pastry and bake when you're ready to serve

Recipe Notes

This pot pie is built on contrast: a rich, creamy filling, a flaky buttery crust, and a glaze that brings real warmth. Honey House Hot Honey infuses raw honey with chile for gentle, building heat rather than a sharp burn, so it plays beautifully against the sweetness of the honey itself and the richness of the thyme butter underneath.

We love reaching for Honey House Hot Honey any time a recipe calls for something sweet with a little edge. It's raw, pure, and made without artificial flavoring, so the heat and sweetness both taste like they belong there — not like they were added on top.

Perfect Pairings

This pot pie is rich and a little spicy, so keep the sides simple and fresh. Serve with:

• A crisp green salad with a light vinaigrette
• Roasted Brussels sprouts or green beans
• A warm dinner roll for scooping up extra gravy
• Crisp apple cider, hot or cold depending on the season
• Garlicky sautéed greens

Variation Ideas

While the classic hot honey thyme butter is divine, feel free to get creative with these alternative options:

Honey House Recommendations

• Swap in Honey House Clover Honey for a milder, more classic glaze without the heat
• Try Honey House Alfalfa Honey for an even lighter, more delicate sweetness
• Stir a spoonful of Honey House Creamed Honey into the filling's gravy for a subtle, rounded sweetness

Other Great Options

• Use puff pastry cutouts, like leaves or a lattice, instead of one solid sheet for a decorative top
• Swap the chicken for turkey — great for using up holiday leftovers
• Add sliced mushrooms or diced potatoes to the filling for extra heartiness
• Use pie crust instead of puff pastry for a more traditional, flakier bite
• Stir a splash of heavy cream into the gravy for an even richer filling
• Make it in individual ramekins for a dinner-party presentation

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20-25 minutes
• Total Time: about 55 minutes
• Course: Dinner
• Cuisine: American
• Servings: 6
• Difficulty: Easy