Chicken Pot Pie with Honey Butter Carrots
August 22, 2026
Homemade comfort food without spending your Friday night making homemade comfort food. That’s a win.
A pot pie from scratch is a two-and-a-half-hour commitment. Poach the chicken, pull it off the bone, build a roux, cook down the vegetables, make the filling, make the pastry, chill the pastry, roll it, fill it, crimp it, bake it. It’s a genuinely great way to spend a Saturday afternoon. It is not a way to spend a Friday.
So ours comes out of the case ready to bake, and your entire job tonight is carrots.
What Makes a Pot Pie Good, and What Makes One Sad
The frozen supermarket kind gave pot pie a reputation it didn’t earn. Three things separate the good ones:
Real chicken, in pieces you can see. Not shredded into anonymity, not the mystery cubes. Pulled chicken in actual bites.
A filling thickened with a roux, not cornstarch. Cornstarch gives you a glossy, slightly gluey filling that breaks when it sits. A butter-and-flour roux gives you a creamy one that stays creamy, and it carries more flavor.
Ours is made in the shop, located in the same freezer case as the gumbo and the crawfish pies. It’s real chicken and a real roux, because there isn’t a shortcut version of either one that tastes like the real thing.
How to Bake a Pot Pie Without a Soggy Bottom or a Burnt Top
Both problems have the same cause: the top of a pot pie is exposed to dry oven heat while the bottom is sitting in wet filling.
Bake it on a preheated sheet pan. Put the sheet pan in the oven while it heats, then set the pot pie on the hot metal. That direct bottom heat starts the bottom crust cooking immediately instead of letting it steam under the filling. This one change fixes most soggy-bottom complaints.
Let it sit ten minutes before you cut it. The filling is molten when it comes out, and it needs that time to set up enough to hold its shape on the plate. Cut it right away and it runs everywhere.
Chicken Pot Pie with Honey-Butter Carrots
Prep time: 10 minutes Cook time: Based on pot pie instructions Serves: 4-6
You’ll Need
- Lil Butcher Shoppe Chicken Pot Pie, enough for approximately 4-6 servings
- 1 lb. carrots, peeled and sliced
- 2 tablespoons butter
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Let’s Cook
- Prepare the Lil Butcher Shoppe Chicken Pot Pie according to the cooking instructions provided with it.
- While the pot pie cooks, place the carrots in a saucepan and cover with water.
- Bring to a boil and cook for approximately 8–10 minutes, or until fork-tender. Drain well.
- Return the carrots to the pan and add the butter, honey, garlic powder, thyme, salt and black pepper.
- Toss over low heat for another minute or two, until the carrots are buttery, glossy and coated.
- Let the pot pie rest for about ten minutes, then serve alongside generous scoops of it.
Homemade comfort food without spending your Friday night making homemade comfort food. That’s a win.
The Pie Case
Pot pie has company, and the whole shelf runs on the same principle: somebody already did the part that takes two hours:
- Chicken Pot Pies
- Crawfish Pies
- Gumbo
- Chilli
- Boudin and Casseroles
- and More!
The crawfish pies are the local favorite and they freeze beautifully, which is why people buy them by the dozen and then act surprised when they’re gone.
Tips from Behind the Counter
Drain the carrots completely before the butter goes in. Water and butter don’t emulsify into a glaze — they just make butter float on carrot water. Dry pan, then butter.
Add the honey off the heat or over very low heat. Honey scorches fast and turns bitter. It only needs to be warm enough to melt and coat.
Cut carrots on a bias. More surface area holds more glaze, and it looks like you meant it.
Buy the bigger pot pie. Leftover pot pie reheats better than almost anything in the comfort food category, and cold pot pie for lunch has quiet, devoted fans.
Reheat leftovers in the oven, not the microwave. 350°F for fifteen minutes brings the crust back. The microwave turns it into a napkin.
Ways to Change It Up
- Add a squeeze of lemon or a splash of orange juice to the carrots at the end to cut the sweetness.
- Roast the carrots instead of boiling them — 425°F for 20–25 minutes, then toss with the butter and honey.
- Swap honey for brown sugar or cane syrup.
- Add a green salad if you want a third thing on the plate that requires no cooking at all.
- Make it a crawfish pie night instead and everything else about this post still applies.
One Stop for Friday Dinner in Hattiesburg
The pot pie, the carrots, the butter and the honey. All are one trip on your way home. Our shop at 1910 Broadway Drive is a butcher counter and a grocery, so Friday dinner is a single stop.
We’ve been family owned and operated in Hattiesburg since 1991. Along with the fresh meat counter, the case is full of homemade cooking that’s already done for you: stuffed potatoes, boudin, gumbo, meatloaf, chicken pot pies, crawfish pies and stuffed bell peppers.
Hours: Monday–Tuesday and Thursday–Saturday, 9:30 a.m. to 5:30 p.m. Closed Wednesday and Sunday.
Phone: 601-261-2765
Address: 1910 Broadway Drive, Hattiesburg, MS 39401 — get directions or reach out
Outside the area? Our smoked sausage ships nationwide, and you can find us on the shelf at stores across Mississippi and the Gulf South.