Spring Chicken Pot Pie
Spring Chicken Pot Pie is the ultimate comfort food that perfectly captures the essence of springtime with its fresh vegetables and tender chicken enveloped in a flaky puff pastry crust. This dish not only warms your heart but also brings friends and family together around the dinner table. With a creamy, lemony filling that bursts with flavor, each bite is a delightful experience. Whether you’re hosting a cozy gathering or enjoying a weeknight dinner, this pot pie is sure to impress.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves eight
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 tablespoons butter
- 1 large leek (diced)
- 1 ½ cups carrots (diced)
- 1 cup radishes (diced)
- 1 cup asparagus (diced)
- 3 tablespoons flour
- 1 cup low-sodium chicken stock
- 8 ounces mascarpone cheese
- 2 cups cooked chicken (diced or shredded)
- ¾ cup frozen peas
- 2 teaspoons lemon zest & juice
- 2 tablespoons minced chives
- 1 sheet all-butter puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Sauté the diced leek until translucent.
- Add carrots, radishes, and asparagus; cook for about 5 minutes until slightly softened.
- Sprinkle flour over the veggies and stir for 2 minutes.
- Gradually whisk in chicken stock, simmer until thickened.
- Fold in mascarpone cheese, chicken, peas, lemon zest, lemon juice, and chives; mix until well combined.
- Transfer filling to a baking dish and cover with rolled-out puff pastry. Seal edges and cut slits on top.
- Brush with egg wash and bake for 30-35 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
Find it online: https://savorywithsophie.com/spring-chicken-pot-pie/