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Spring Chicken Pot Pie

Spring Chicken Pot Pie

  • Author: Crystal
  • Total Time: 55 mins
  • Yield: Serves 4

Description

Indulge in the comforting flavors of spring with this Spring Chicken Pot Pie, featuring tender chicken, vibrant vegetables, and a buttery puff pastry topping. Perfect for cozy gatherings, this dish blends classic comfort with fresh, seasonal ingredients for a truly satisfying meal.

Ingredients

Scale
  • 500g chopped cooked chicken thigh chunks (rotisserie chicken works well)
  • 2 leeks (white/light green parts, sliced)
  • 90g fresh baby spinach (chopped)
  • ½ cup frozen peas
  • 2 garlic cloves (finely chopped)
  • zest of 1 small lemon
  • 240ml (1 cup) chicken stock
  • 180ml (¾ cup) crème fraîche
  • 1 TBSP plain flour
  • 1.5 tsps Dijon mustard
  • ¼ cup fresh chopped herbs (thyme, tarragon, parsley, and dill)
  • Optional: 2 tbsp dry sherry or white wine
  • 3 tbsp butter or spread
  • 1 sheet frozen puff pastry (defrosted)
  • 1 egg (beaten) or a little mayo

Instructions

  1. Preheat the oven to 200°C (390°F) and lightly grease a baking dish.
  2. In a large skillet over medium heat, melt 3 Tbsp butter and sauté the sliced leeks until softened, about 3 minutes.
  3. Add the chopped garlic and lemon zest, cooking for another 30 seconds until fragrant.
  4. Stir in the plain flour and cook for 1 minute to form a light roux, then gradually whisk in the chicken stock, ensuring no lumps.
  5. Reduce heat and stir in the crème fraîche, Dijon mustard, and optional sherry or white wine; simmer until the sauce thickens, about 5 minutes.
  6. Fold in the cooked chicken, spinach, and frozen peas; season with salt and pepper to taste, then remove from heat.
  7. Transfer the filling to the prepared baking dish and spread evenly.
  8. Roll out the defrosted puff pastry sheet and cut to fit the dish; place over the filling and trim excess.
  9. Brush the pastry with a beaten egg for a golden glaze.
  10. Bake for 25‑30 minutes, or until the pastry is puffed and golden brown.
  11. Allow to rest for 5 minutes before serving.

Notes

For a gluten‑free version, substitute the flour with cornstarch and use a gluten‑free puff pastry. Leftovers store well in the refrigerator for up to 3 days and reheat gently in the oven to retain crispness. This dish pairs nicely with a crisp green salad or roasted seasonal vegetables.

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 4 servings
  • Calories: 420
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 85mg

Keywords: chicken, pot pie, spring, comfort food

Find it online: https://crystalrecipes.com/spring-chicken-pot-pie/