I love chicken pot pies. The perfect forkful of flaky crust, creamy sauce, plump chicken and veggies is hard to beat. Just close your eyes and dream of it – isn’t it the best?! Well, at least I think so (extra crust for me please!). Warm weather is here and summer is right around the corner, but I don’t want to give up my chicken pot pie. Fall is full of comfort and feel-good food and I just had to bring this classic into spring. Plus, they’re called spring chicken pot pies! Get it? 😉 Spring Chicken. I crack myself up.
Store-bought pie crust is a lifesaver to me, so that is what I went ahead and used for this recipe. As always, please feel free to sub in your favorite pie crust recipe if you so desire. The combination of the lemon and white wine in these cute, little pies will take your tastebuds on a twirl. A bright, airy version of your classic pot pie! I also love how versatile this recipe can be. If you don’t have little ramekins to bake these up in or would rather it be served family-style, then a pie plate or baking pan will work just fine. Do what fits best for your family table!
Spring Chicken Pot Pies
- 1 medium onion, diced
- 1 cup sliced carrots, 1/4 inch thick
- 1/4 cup chopped, fresh parsley
- 1 -1.5 lbs chicken breasts/tenders cut into 1-inch cubes
- 1/3 cup white wine
- 3 tablespoons olive oil
- 1 cup heavy cream
- 2 cups chicken stock, plus 3 tablespoons
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 3/4 cup frozen peas
- Juice from one lemon
- 1 egg
- 1 teaspoon water
- Preheat your oven to 400 degrees.
- In a large saucepan, heat the olive oil over medium eat and add in the chicken. Brown the chicken on all sides, about 5-8 minutes. Remove the chicken from the pan and set aside. Add the onion into the same pan and saute until translucent, about 4 minutes. Add in the carrot and continue to saute for another minute. Deglaze the pan with the white wine, making sure to scrape the bottom of the pan while doing so.
- Add the chicken back into the pan along with the heavy cream, 2 cups chicken stock, salt, pepper, parsley, oregano, thyme and lemon juice. In a small bowl, whisk together the 3 tablespoons of chicken stock with the 2 tablespoons of flour to make a paste (roux). Whisk the roux into the chicken mixture and continue to stir for a couple minutes. Bring the mixture to a boil and then reduce to a simmer. Add in the peas. Simmer for 5-8 minutes until the sauce thickens.
- Pour the mixture equally into ramekins (or desired pan) and cover the tops with a piece of pie crust. If using ramekins, you will need to cut the pie crust into circles to fit the tops of the ramekins, otherwise fit the pie crust to the top of the desired pan of use. Use a knife to slit small holes in the middle of the pie crusts to let air out while baking. Whisk together the egg and water in a small bowl and brush the tops of the pie crusts with the egg wash.
- Bake for 20-25 minutes, or until the tops of the crusts are golden brown.