Love It Pot Pie

"Unlike Mrs. Lovett’s suspicious meat pies in Sweeney Todd, our Love It Pot Pie is a sweet and spicy Southern take on that cozy English classic: chicken pot pie. Still...enjoy with caution."

Love It Pot Pie

Prep Time

30 minutes

Cook Time

20 minutes


2 people

Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint of the Quarto Group.

“Unlike Mrs. Lovett’s suspicious meat pies in Sweeney Todd, our Love It Pot Pie is a sweet and spicy Southern take on that cozy English classic: chicken pot pie. Still…enjoy with caution.”

Link to the recipe for Beetle Jam (called for below) is here.



  • 2 large boneless, skinless chicken breasts
  • 1⁄4 cup (60 ml) olive oil
  • 1 teaspoon crushed garlic or garlic paste
  • 1⁄4 cup (60 ml) lemon juice

Vegetable Sauce

  • 2 tablespoons butter, salted
  • 1⁄2 cup (120 ml) chicken stock
  • 1⁄2 cup (120 ml) whole milk
  • 1⁄2 cup (80 g) chopped onion
  • 1⁄2 cup (65 g) frozen peas
  • 1⁄2 cup (65 g) chopped carrots
  • 1⁄2 cup (60 g) chopped red bell peppers
  • 1 cup (235 ml) Love It Sauce (ingredients and directions below)

Love It Sauce

  • 2 cups (475 ml) heavy whipping cream
  • 1 teaspoon finely chopped fresh rosemary
  • 1⁄4 teaspoon crushed garlic or garlic paste
  • 1 teaspoon dried parsley
  • 2 cups (200 g) finely grated Romano cheese, such as Locatelli
  • 1 tablespoon cream cheese
  • 1 tablespoon butter, softened (optional)
  • 1 tablespoon all-purpose flour (optional)
  • As needed whole milk or cream (optional)

Hallowpeño Honey Cheddar Cornbread

  • 1 box (8.5 ounces, or 240 g) Jiffy Vegetarian Corn Muffin Mix
  • 1⁄2 cup (145 g) finely chopped jalapeño peppers (seeds removed)
  • 2 cups (225 g) shredded sharp white cheddar cheese
  • 3 tablespoons honey
  • 1 egg
  • 1⁄3 cup (80 ml) milk
  • 1⁄4 cup (58 g) sour cream
  • 1-1⁄2 tablespoons dried rosemary
  • 1 teaspoon smoked paprika
  • 1 can (15.25 ounces, or 432 g) whole-kernel corn, drained
  • 1 tablespoon soy sauce



  • 1 Marinate the chicken breasts overnight in the olive oil, garlic, and lemon juice. The next day, grill or cook the chicken breast on medium heat in a frying pan or grill until fully cooked, 4-6 minutes per side, making sure there is no pink in the meat. Slice or chop the chicken into medium-size chunks or strips.

Vegetable Sauce

  • 1 Add the butter, chicken stock, and milk to a frying pan along with the onion, peas, carrots, and peppers. Stirring frequently, cook on medium heat until the vegetables are fully cooked, 5-7 minutes. Add the Love It Sauce and continue stirring until the mixture is smooth and creamy, like an Alfredo sauce. (See Tip.) Add the chicken to the sauce. Cook until the sauce is bubbling and thick, another 3-5 minutes.
  • 2 Tip: If the sauce is too thick, thin it out with a little milk. If the sauce is too thin, thicken it with a little bit of cornstarch or flour.

Hallowpeño Honey Cheddar Cornbread

  • 1 Preheat the oven to 400°F (200°C). Grease an 8-inch (20 cm) square baking pan. Place all of the ingredients in a large mixing bowl and use a whisk or electric mixer to blend them all together until the batter has a grainy texture. Pour the batter into the prepared pan, transfer it to the oven, and bake until golden brown, 20-30 minutes. Allow the cornbread to cool for 20 minutes. Then cut into squares.

Love It Sauce

  • 1 Pour the cream into a medium saucepan, add the rosemary garlic, and parsley. Reduce heat, continue to cook for 3-5 minutes, whisking constantly. Heat the mixture on medium until it starts to slowly boil. Reduce the heat to low-medium. While whisking constantly, gradually add the Romano cheese. Continue to whisk until the cheese melts and blends into the cream, and the sauce becomes smooth. Add the cream cheese and whisk until blended. If needed, adjust the thickness of the sauce (see tip). Once the sauce has achieved the desired consistency, remove it from the heat.
  • 2 Tip: If the sauce is too thin, mix together 1 tablespoon softened butter and 1 tablespoon flour to make a roux. Then briskly whisk the roux into the sauce until it thickens. If your sauce is too thick, slowly whisk in a little bit (1 tablespoon at a time) of whole milk or more cream.

To Assemble the Pot PIe

  • 1 Place two pieces of the cornbread at the bottom of each large bowl and top with several spoonfuls of the sauce, until all of the cornbread is covered. Place several pieces of chicken on top of the sauce. Top it all off with the Beetle Jam (recipe link in the lead-in above).


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