clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spring Chicken Pot Pie

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)


  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 15 minutes
  • Yield: 4-6 servings 1x


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!



For the filling:

  • 1 pound chicken breasts/tenders, cut into 1/2 inch cubes
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 2 cups baby carrots, sliced into 1/4 inch rounds
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1 tablespoon lemon juice
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas
  • 1 cup frozen cor
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

For the crust:

  • 1 puff pastry sheet, thawed
  • 1 egg
  • 1 teaspoon water


For the filling:

  1. Heat the olive oil over medium heat in a large, oven-proof skillet/braiser. Add in the chicken and sauté for several minutes on both sides until browned, remove and set aside as the chicken will finish cooking later. Add the onion, garlic and carrots into the pan and sauté for a few minutes more, avoiding any browning.
  2. Add the flour into the pan and stir to coat the veggies completely with the flour. Allow to cook for about a minute. Pour in the white wine and lemon juice and stir to get all the browned bits off from the bottom of the pan. Reduce the heat to low and pour in the heavy cream and chicken stock. Add in the thyme and rosemary.
  3. Transfer the chicken back into the sauce along with the frozen peas and corn. Stir to coat. Season with the salt and pepper. Allow the filling to simmer on low for about 5-10 minutes, or until the mixture has thickened.

For the crust:

  1. Preheat your oven to 400 degrees. Gently roll out the puff pastry to fit the circumference of your pan. If you are using a round pan, you can cut the edges of the puff pastry to fit, fold them over, or let them gently hang over the side of the pan.
  2. Gently lay the puff pastry on top of the prepared filling. Use a sharp knife to cut a couple air-vents in the center. In a small bowl, whisk together the egg and water and then evenly brush the top of the puff pastry with some of the egg wash. If desired, sprinkle with flakey sea salt before baking.
  3. Bake for 35-40 minutes, or until the puff pastry is golden brown.


  • Puff pastry, pie crust, biscuits or crescent rolls can be used to make a crust for the chicken pot pie.
  • If using individual ramekins, pour the filling into the ramekin, then cut the puff pastry to fit the circumference of the ramekin. Bake until golden brown.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner


  • Serving Size: 1
  • Calories: 407
  • Sugar: 4.4g
  • Fat: 25.7g
  • Carbohydrates: 20.3g
  • Fiber: 3.7g
  • Protein: 21.4g
  • Cholesterol: 130mg

Keywords: Spring Chicken Pot Pie

Running Dry on Culinary Inspiration?

Running Dry on Culinary Inspiration?

Look no further than your inbox. We’ll send you ideas to help you put delicious meals on your table. Or dessert in bed. No judgment either way.

You have Successfully Subscribed!