Dessertscoleycooks5.0
Spring Chicken Pot Pie
These Spring Chicken Pot Pies combine tender chunks of chicken with fresh seasonal vegetables in a creamy, lemony sauce, all tucked under a golden puff pastry crust.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- pot
- baking sheet
- casserole dish
📝 Preparation Steps
1
Preheat the oven to 375°F (190°C).
2
Prepare the filling
3
In a large skillet over medium heat, melt the butter. Add the leeks and sauté for ⏱️ 1 minute. Stir in the carrots and cook for 2 more minutes. Add the radishes and asparagus, and sauté for another minute.
butter2 tablespoonsheet all-butter puff pastry (such as Darfour)1 slarge leek (white and light green parts diced (about 1 cup))1radishes (diced)1 cupasparagus (diced)1 cup
4
Sprinkle the flour over the vegetables and stir until evenly coated. Pour in the chicken stock, increase the heat to high, and stir continuously until the mixture comes to a boil and thickens slightly. Season with salt and pepper to taste.
flour3 tablespoonsflour (for rolling)salt (plus more to taste*)2 teaspoons
5
Turn off the heat and stir in the mascarpone until fully melted and incorporated.
6
Gently fold in the chicken, frozen peas, lemon zest, lemon juice, and chives. Taste and adjust seasoning if needed.
lemon zest2 teaspoonslemon juice2 teaspoonsminced chives2 tablespoons
7
Assemble the pot pies
8
Divide the filling evenly among 6 small ramekins.
9
On a lightly floured surface, roll out the puff pastry to smooth out any folds and make it slightly thinner. Cut into 6 squares and slit a small hole in the center of each piece to allow steam to escape.
10
Place one square of pastry over each ramekin, pressing gently around the rim and letting the excess hang over the sides.
11
Brush the tops with egg wash. Place the ramekins on a large baking sheet.
egg (whisked together with 1 teaspoon water)1
12
Alternatively, pour the filling into a large casserole dish and top with the entire sheet of puff pastry.
13
Bake
14
Bake for about ⏱️ 30 minutes, or until the pastry is puffed and golden brown.
15
Let the pot pies rest for ⏱️ 10 minutes before serving.
Nutrition Facts
calories
569 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1087 mg
protein Content
21 g
trans Fat Content
0.2 g
cholesterol Content
108 mg
carbohydrate Content
33 g
saturated Fat Content
18 g
unsaturated Fat Content
14 g
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