Print
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)
Loading...

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

NEW

Spinach Artichoke Dip

A classic Spinach Artichoke Dip that is creamy, cheesy and loaded full of fresh spinach and chopped artichokes! Serve with chips, crackers or bread for the ultimate appetizer dip recipe.Fresh Spinach vs. Frozen Spinach Spinach Artichoke Dip wouldn't be what it is...

The Monthly Scoop – August 2021

Welcome to another Monthly Scoop post - August 2021 edition! August sure was a busy one between cooking, listing and selling our house and unfortunately both of us getting sick. Let's dive into all the details!August Happenings We started out the month by officially...

Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken is a comforting, delicious chicken dinner! A whole chicken is roasted together with fresh lemons, herbs and seasonings for a juicy, flavorful chicken recipe. Each bite is loaded full of flavor! This post and recipe is sponsored by Smart...

Steak Street Tacos

Steak Street Tacos are a fun, delicious spin on the classic taco! Tender slices of seasoned, grilled ribeye steak are topped with a fresh corn salsa for a street taco bursting with flavor. Perfect dinner recipe for a delicious night! This post and recipe is sponsored...

Teriyaki Chicken Kabobs

Teriyaki Chicken Kabobs are packed full of flavor! Tender pieces of chicken are marinated in a classic teriyaki marinade, skewered together with juicy pineapple and crunchy bell peppers and then grilled to perfection. A delicious recipe perfect for any dinner...

Chocolate Root Beer Floats

Chocolate Root Beer Floats are a fun twist on a classic dessert! Velvety chocolate ice cream, decadent chocolate syrup and fizzy root beer make for a fun and delicious float. Each slurp tastes like a fizzy, chocolate Tootsie Roll!What is a Chocolate Root Beer Float?...

Pepperoni Caprese Flatbread

Pepperoni Caprese Flatbread is a delicious combination of two beloved favorites: pepperoni pizza and caprese salad! Slices of pepperoni are layered together with gooey, fresh mozzarella, sliced tomatoes and basil on a garlic butter flatbread. Baked until perfectly...

Summer Corn & Tomato Gnocchi

Summer Corn & Tomato Gnocchi is a vibrant dish perfect for featuring fresh, summer produce! Sweet corn, tomatoes and garden-fresh basil come together in a buttery white wine sauce. Tossed together with fluffy gnocchi, a flavorful summer recipe is ready to go!Let's...

Salted Pretzel Cherry Cheesecake Bars

Salted Pretzel Cherry Cheesecake Bars are a scrumptious, no-bake dessert! A salty, buttery pretzel and graham cracker crust is topped with a decadently smooth cheesecake mixture. Cherry pie filling makes this dessert perfectly fruity and cuts the sweetness with it's...

Cajun Shrimp & Cauliflower Grits

Cajun Shrimp & Cauliflower Grits is a dish that packs a punch! Tender shrimp are seared with cajun seasoning and then simmered with light beer and butter to deglaze the pan. Steamed cauliflower is whipped into a fluffy cloud and is the perfect, creamy companion to...

The Monthly Scoop – July 2021

Welcome to another Monthly Scoop post - July 2021 edition! July was a jam-packed month as anticipated. From traveling, to cooking, to getting our house ready to sell. It was also nice and toasty hot, as July should be! Let's dive in!July Happenings To start off the...

Barbacoa

A classic Barbacoa recipe that is fall-apart tender! Beef braised low and slow with adobo chiles, spices and green chiles. The end result is a juicy, flavorful shredded beef to be used in many different ways. Tacos, burritos, salads and more! This post and recipe is...

Description

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

Scale

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

Instructions

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.

Notes

  • 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.
Recipes and Posts Straight to your Inbox

Recipes and Posts Straight to your Inbox

Please enter your email and name below.

You have Successfully Subscribed!

Pin It on Pinterest

Share This