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Spring Chicken Pot Pie

Spring Chicken Pot Pie
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Spring Chicken Pot Pie is a delightful and comforting dish that celebrates the fresh flavors of the season. This recipe features tender chunks of chicken paired with vibrant, seasonal vegetables like asparagus and radishes, all enveloped in a creamy lemony sauce. A flaky puff pastry crust completes this hearty meal, making it ideal for family dinners or gatherings. Whether you’re impressing guests or enjoying a cozy evening at home, this Spring Chicken Pot Pie is sure to become a new favorite.

Ingredients

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  • 2 tablespoons butter
  • 1 large leek (diced)
  • 1 ½ cups carrots (diced)
  • 1 cup radishes (diced)
  • 1 cup asparagus (diced)
  • 3 tablespoons flour
  • 1 cup low sodium chicken stock
  • 8 ounces mascarpone cheese
  • 2 cups diced or shredded chicken
  • ¾ cup frozen peas
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 tablespoons minced chives
  • 1 sheet all-butter puff pastry
  • 1 egg (for egg wash)
  • flour (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a cast iron skillet, melt the butter over medium heat. Sauté the leek for about 3–4 minutes until softened.
  3. Add carrots, radishes, and asparagus; cook for an additional 5–7 minutes.
  4. Stir in flour and gradually add chicken stock until thickened. Mix in salt, pepper, mascarpone cheese, chicken, peas, lemon zest, lemon juice, and chives.
  5. Roll out puff pastry to cover your skillet. Spoon filling into the pan and seal with pastry. Cut slits for steam to escape.
  6. Brush with egg wash and bake for 25–30 minutes until golden brown.

Nutrition

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