Recipe

Sweet & Spicy Pot Pie

A cozy, flaky-topped pot pie with a honey chili kick, tender chicken, and a zesty lime finish.

By Matt Campbell

•

4.8

A golden baked pot pie in a white ceramic dish with a flaky crust and a spoon scooping out creamy sweet and spicy chicken filling

Pot pie is usually the culinary equivalent of a soft blanket. This one still hugs you, but it also wakes you up a little. Think creamy chicken filling, a hit of sweet heat (hello honey and chili), and a bright, zesty finish that keeps every bite from feeling heavy.

This is my kind of comfort food: familiar, low-drama, and secretly exciting. You don’t need fancy ingredients or a chef coat. You just need a skillet, a baking dish, and the confidence to taste as you go. If your pie crust looks a little rustic, congrats. That’s the correct vibe.

A skillet on a stovetop with chicken and vegetables simmering in a creamy sauce

Why It Works

Sweet and spicy balance: Honey (or maple) smooths out the heat, while chili paste and spices keep it punchy.
Creamy, not gluey: A quick roux plus broth and milk makes a silky sauce that stays scoopable.
Zesty finish: Lime zest and a splash of juice added at the end lifts the whole pie.
Crisp edges, flaky top: High heat and a vented crust give you that golden, crackly lid.
Weeknight friendly: Rotisserie chicken works beautifully, and frozen veggies are totally welcome.

Pairs Well With

Storage Tips

Refrigerate: Let leftovers cool slightly, then refrigerate within 2 hours (sooner if your kitchen is warm). Cover and refrigerate for up to 4 days.

Reheat: For the best crust, warm in a 350°F oven until hot all the way through, about 20 to 30 minutes. If you’re checking with a thermometer, aim for 165°F. The microwave works for speed, but the crust will soften.

Freeze: Freeze portions (filling and crust together is fine) in airtight containers for up to 2 months for best quality. Thaw overnight in the fridge before reheating.

Pro tip: If the sauce looks thick after chilling, stir in a splash of broth or milk while reheating to bring it back to creamy.

Common Questions

Can I make this pot pie less spicy?

Absolutely. Cut the chili garlic sauce back (start with 1 tablespoon) and skip the optional cayenne or jalapeño add-ins. You’ll still get the sweet, zesty flavor without the lingering heat.

Can I make it vegetarian?

Yep. Swap chicken for 2 (15-ounce) cans of drained chickpeas or 12 to 16 ounces of sautéed mushrooms. Use vegetable broth. The rest stays the same.

What if I don’t have chili garlic sauce?

Use sriracha, sambal oelek, gochujang, or even a mix of hot sauce plus a small spoon of tomato paste. Start small and taste.

Can I use puff pastry instead of pie crust?

Yes, and it’s delicious. Keep it cold, lay it over the filling, and bake at 400°F until deeply golden. Puff pastry browns fast, so start checking around 22 minutes. Most pies finish in 22 to 28 minutes.

How do I keep the bottom from getting soggy?

This recipe is designed as a top-crust pot pie, so no soggy bottom drama. If you decide to do a bottom crust anyway, bake in a preheated dish and make sure the filling is hot before it goes in.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or Dutch oven
Whisk
Measuring cups and spoons
9-inch pie dish or 2-quart baking dish
Rimmed baking sheet (to catch drips)
Pastry brush (optional)

I started messing with pot pie because I love the idea of it more than I love the usual outcome. Sometimes it’s just beige on beige, and by bite three you’re basically taking a nap. The fix, for me, was treating the filling like something you’d actually want to spoon over rice: build flavor fast, hit it with a little sweetness, bring in a real chili note, and then finish with something bright.

The first time I added lime zest to a pot pie filling, I felt slightly unhinged. Then I tasted it and immediately acted like it was obvious all along. That’s the energy here. Cozy, flaky, and just zingy enough to make you go back for another forkful.

Sweet & Spicy Pot Pie

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 6

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 to 3 tablespoons chili garlic sauce (or sambal oelek, sriracha, or gochujang to taste)
2 tablespoons honey (or maple syrup)
1/4 cup all-purpose flour
1 3/4 cups chicken broth (low-sodium if you prefer)
3/4 cup milk (whole milk preferred) or half-and-half
2 cups cooked shredded chicken (rotisserie is perfect)
1 cup frozen peas
1 cup frozen corn (or a 2nd cup peas if that’s what you have)
1 to 2 teaspoons lime zest (from about 1 lime, to taste)
1 to 2 tablespoons fresh lime juice
2 tablespoons chopped cilantro or parsley (optional)
1 refrigerated pie crust (or 1 sheet puff pastry), thawed if frozen
1 egg, beaten with 1 tablespoon water (egg wash, optional but pretty)

Optional add-ins: 1 diced jalapeño with the onion, a handful of shredded cheddar in the filling, or 1/8 teaspoon cayenne if you want it louder.

Instructions

Heat the oven. Preheat to 400°F. Place a rimmed baking sheet on the middle rack (or the rack below) to catch any bubbling over.
Sauté the base. In a large skillet over medium heat, melt the butter with the olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes until softened. Stir in garlic and cook 30 seconds.
Build the sweet heat. Add salt, pepper, smoked paprika, cumin, chili garlic sauce, and honey. Stir for 30 seconds so everything smells amazing and slightly dangerous.
Make the roux. Sprinkle in the flour and stir constantly for 1 minute. You’re cooking off the raw flour taste and setting up a creamy sauce.
Whisk in liquid. Slowly pour in the chicken broth while whisking, then whisk in the milk. Simmer 3 to 5 minutes until thickened. You’re looking for a sauce that coats the back of a spoon. If it gets too thick, add a splash more broth. If it’s too thin, simmer another minute.
Add the good stuff. Stir in chicken, peas, and corn. Simmer 2 minutes. Turn off the heat, then stir in lime zest (start with 1 teaspoon), 1 tablespoon lime juice, and herbs if using. Taste and adjust: more salt, more chili, or another drizzle of honey if needed.
Assemble. Pour filling into a 9-inch pie dish or 2-quart baking dish. Lay the crust over the top. If it overhangs, fold it under itself, then crimp or press to seal. Cut 4 to 6 small vents. Brush with egg wash if using. (Keep the crust cold until this moment for max flake.)
Bake. Place the dish on the baking sheet and bake 30 to 35 minutes, until the crust is deeply golden and the filling is bubbling. If you’re using puff pastry, start checking around 22 minutes.
Rest and finish. Let it rest 10 minutes (this helps it set). Right before serving, add another squeeze of lime juice on top if you want that extra zesty pop.

A baked pot pie with a golden flaky crust resting on a countertop with a spoon and lime wedges nearby

Nutrition information is estimated.

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