Spring Chicken Pot Pie is a comforting chicken recipe that is brightened up just in time for Spring. Sautéd chicken is simmered together in a creamy sauce of white wine, lemon juice and herbs. Green peas, sweet corn and carrots add the perfect touch of flavor and color. Topped with puff pastry and baked until golden brown and crispy, this Spring Chicken Pot Pie is to die for!
Ingredients Needed for Spring Chicken Pot Pie
When I think of a Spring Chicken Pot Pie, my mind automatically goes to bright, bold flavors. In order to achieve this in chicken pot pie form, white wine, lemon juice and a medley of herbs work together to brighten up a classic comfort food dish. Here is what else you will need to have for this recipe:
- Chicken breasts (or tenders)
- Baby carrots – I like to use these because not only are they a little sweeter, but they slice up into perfect-sized rounds!
- White wine – Sauvignon Blanc is what I typically use for cooking
- Lemon juice
- Heavy cream
- Chicken Stock
- Frozen peas
- Frozen corn
- Puff pastry
Now, I know what you may be thinking after looking at that list – holy cow that’s a lot of ingredients! But, don’t you worry, it all comes together in one dish and creates a scrumptious pot pie.
Different Crust Options for Your Chicken Pot Pie
Without a doubt, the best part of a chicken pot pie is the crust. There’s just no debate haha! Now, there’s several ways to go about achieving that perfectly golden brown crust. In this recipe, I use puff pastry because it’s easy and efficient. I love all the layers that a puff pastry gives off and how it gets nice and crispy. Here are some other crust options:
I love how heart-warming and just down-right good a pot pie is. Combined with bright flavors of Spring, this chicken pot pie is hard to resist! Gather around the table and dig in.
Whether you serve it family-style in one big pan, or as individual pot pies, this recipe will be one for the books!
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