Rustic Heart-Shaped Chicken Pot Pie with Honey Cornbread & Peach Tea

"A rustic, golden-baked chicken pot pie with a heart-shaped pastry crust, filled with slow-roasted chicken, sweet carrots, buttery potatoes, garden peas, and a hint of rosemary cream sauce. Served with a side of “Back Porch” honey cornbread and a tiny mason jar of peach iced tea."

Sean.Mahoney06

creator

6/11/2025

date

servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savor this golden-baked chicken pot pie, featuring a heart-shaped buttery crust enveloping slow-roasted chicken, sweet carrots, creamy potatoes, garden peas, and a fragrant rosemary cream sauce. Paired perfectly with a moist "Back Porch" honey cornbread and a refreshing tiny mason jar of peach iced tea, this comforting meal blends cozy southern flavors with rustic charm.

comfort southern cozy baked chicken rustic

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Name: Rustic Heart-Shaped Chicken Pot Pie with Honey Cornbread & Peach Tea
Yield: 6
Ingredients: 3 lbs bone-in, skin-on chicken thighs; 4 large carrots, peeled and diced; 3 medium Yukon gold potatoes, peeled and cubed; 1 cup fresh or frozen garden peas; 1 small onion, finely chopped; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1 cup low-sodium chicken broth; 2 tsp fresh rosemary, chopped; Salt and freshly ground black pepper to taste; 1 package refrigerated pie crusts (or homemade); 1 egg, beaten (for egg wash); 1 cup cornmeal; 1 cup all-purpose flour (for cornbread); 1/4 cup granulated sugar (for cornbread); 1 tbsp baking powder (for cornbread); 1/2 tsp salt (for cornbread); 1 cup buttermilk (for cornbread); 1 large egg (for cornbread); 1/4 cup unsalted butter, melted (for cornbread); 1/4 cup honey (for cornbread); 4 cups brewed peach iced tea (with sliced peaches, chilled); Fresh mint sprigs (optional, for garnish)

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