Spring Chicken Pot Pies

These Spring Chicken Pot Pies combine tender pieces of chicken with fresh seasonal vegetables in a creamy, lemony sauce, all tucked under a golden puff pastry crust. Perfect for showcasing spring's vibrant produce while delivering cozy comfort food appeal!

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Four golden-brown chicken pot pies in white ramekins on a marble surface, garnished with fresh chives. Fresh asparagus spears and radishes are visible as decorative elements. The puff pastry tops are beautifully puffed and flaky.

These individual Spring Chicken Pot Pies are a fresh take on the classic comfort food we all love, but lightened up with the most beautiful spring vegetables.

If you enjoyed my chicken pot pie with its hearty winter filling, you'll love this springtime version that showcases the best produce the season has to offer.

Tender asparagus, sweet peas, vibrant radishes, and delicate leeks are all enveloped in a velvety mascarpone sauce that's brightened with fresh lemon.

The real shortcut here is using store-bought puff pastry, which creates that impressive golden dome with minimal effort.

Want more great spring recipes? Try my spring risotto with fresh herbs, this bright ramp pesto pasta that celebrates wild spring alliums, or these pillowy sweet pea gnocchi that taste like spring on a plate.

Why This Recipe Works

Individual ramekins create perfect portions and make serving easy.
Store-bought puff pastry provides a quick, flaky crust with professional results.
The mascarpone cheese creates an incredibly creamy sauce without the need for heavy cream.
Fresh lemon zest and juice brighten the filling, balancing the richness and highlighting the spring vegetables.

Ingredients for spring chicken pot pie arranged on white marble: chopped leeks, green peas, radishes, asparagus pieces, diced colorful bell peppers and carrots, and fresh chives. The vegetables are arranged in separate piles showcasing the vibrant spring colors.

Ingredient Notes

Mascarpone - This Italian cream cheese adds incredible richness and silky texture to the sauce. The subtle sweetness and tanginess of mascarpone perfectly balances the bright lemon and savory elements in this dish. Learn more about this and other Italian cheeses in my guide.

Spring Vegetables - This recipe celebrates seasonal spring produce like asparagus, radishes, leeks, and peas. Feel free to substitute with whatever looks fresh and available at your market.

Puff Pastry - Store-bought frozen puff pastry is a fantastic time-saver that still delivers impressive results. Look for all-butter varieties for the best flavor, and make sure it's completely thawed before using.

Chicken - Pre-cooked rotisserie chicken works wonderfully here and saves time. You can also use leftover roasted chicken or poach chicken breasts specifically for this recipe.

Herbs - Fresh chives add a delicate onion flavor and bright color. Check out my guide to Italian herbs and spices for more information on selecting and using herbs in your cooking.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

6 individual ramekins or oven-safe dishes
Large skillet
Baking sheet
Rolling pin
Pastry brush

Step by Step Instructions

Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter. Add the leeks and sauté for 1 minute. Stir in the carrots and cook for 2 more minutes. Add the radishes and asparagus, and sauté for another minute.

Pro Tip: Don't overcook the vegetables at this stage – they'll continue cooking in the oven. Keeping them slightly crisp now ensures they won't become mushy in the finished pot pies.

Overhead view of a creamy chicken pot pie filling in a black skillet with three individual servings in white ramekins. The filling contains chicken, peas, carrots, and colorful vegetables in a light cream sauce. A spoon shows the texture of the filling in one ramekin.

Unbaked individual chicken pot pies in six white ramekins on a baking sheet. Each ramekin is covered with raw pastry dough that has a small vent hole in the center, ready to be baked.

Sprinkle the flour over the vegetables and stir until evenly coated. Pour in the chicken stock, increase the heat to high, and stir continuously until the mixture comes to a boil and thickens slightly. Season with salt and pepper to taste.
Turn off the heat and stir in the mascarpone until fully melted and incorporated.
Gently fold in the chicken, frozen peas, lemon zest, lemon juice, and chives. Taste and adjust seasoning if needed.
Divide the filling evenly among 6 small ramekins.
On a lightly floured surface, roll out the puff pastry to smooth out any folds and make it slightly thinner. Cut into 6 squares and slit a small hole in the center of each piece to allow steam to escape.

Pro Tip: For an extra-golden crust, keep your puff pastry cold but pliable before working with it, and make sure your egg wash covers the entire surface. Chilling the assembled pot pies for 10-15 minutes before baking can also help achieve maximum puffiness.

Place one square of pastry over each ramekin, pressing gently around the rim and letting the excess hang over the sides.
Brush the tops with egg wash. Place the ramekins on a large baking sheet.
Bake for about 30 minutes, or until the pastry is puffed and golden brown.
Let the pot pies rest for 10 minutes before serving.

Freshly baked individual chicken pot pies in white ramekins on a baking sheet. The puff pastry tops are golden brown and flaky with small vent holes in the center.

Overhead view of an individual chicken pot pie with part of the golden pastry top broken and a spoonful of filling being lifted out. The filling shows pieces of chicken, colorful vegetables, and a creamy sauce.

Tips for Success

The salt content of commercial chicken broths and stocks will vary with the brand, so start with a little bit of salt, taste, and adjust as needed.
For the flakiest crust, make sure your puff pastry is cold but pliable before cutting and placing on the ramekins.
If your filling seems too thin, let it simmer a bit longer to reduce and thicken before adding to the ramekins.
Create a more defined edge by crimping the pastry against the ramekin with a fork.

Variations

I like serving these pot pies as individual portions in ramekins for a special presentation, but you can absolutely make this in one larger dish just like my leftover turkey pot pie with puff pastry
Substitute tarragon for the chives for a classic French flavor pairing with chicken.
Add a splash of white wine to the sauce for additional depth of flavor.
Use leftover Easter ham instead of chicken for a delicious variation.
For a vegetarian version, omit the chicken and use vegetable broth, adding mushrooms for a meaty texture.

Close-up of golden-brown chicken pot pies in white ramekins on a marble surface. The pastry tops are decorated with minced chives, and the flaky, buttery crust shows beautiful layering.

Serving Suggestions

Serve these spring pot pies as a complete meal on their own, or start with fava bean crostini for a true celebration of spring flavors.

For a beautiful spring lunch, pair the pot pies with a bright asparagus salad dressed with lemon and olive oil.

Radish toasts with good butter and flaky salt make another excellent starter, echoing the radishes in the pot pie filling while adding a peppery crunch to the meal.

Finish with a slice of rhubarb cake for dessert to complete your spring-themed dinner.

How to Store and Reheat

These pot pies will keep well in the refrigerator for up to 3 days. To store, allow them to cool completely, then cover with plastic wrap or transfer to airtight containers.

To reheat, bake in a 350°F oven for 15-20 minutes until heated through. If the crust starts to brown too much, cover loosely with foil. If you microwave, it might make the dough soggy.

While you can freeze the unbaked assembled pot pies for up to 1 month, the texture of the vegetables may change slightly upon thawing. If freezing, bake directly from frozen, adding about 10-15 minutes to the baking time.

How to Make Ahead

The filling can be prepared up to two days in advance and stored in the refrigerator. Then just assemble and bake when ready to serve.

Close-up of an individual chicken pot pie with the golden puff pastry top broken open, revealing the creamy filling of chicken, peas, carrots and vegetables inside. The pastry is flaky and golden brown.

FAQ

Can I make one large pot pie instead of individual servings?

Yes, you can prepare this in a single baking dish. Pour all the filling into a 9x13 inch casserole dish or a deep pie plate and top with the puff pastry sheet, trimming as needed to fit with a slight overhang. The baking time remains about the same.

What can I substitute for mascarpone cheese?

If you can't find mascarpone, you can use cream cheese softened at room temperature, or a combination of heavy cream and a touch of sour cream for tanginess.

Can I prepare these pot pies in advance?

Yes, you can make the filling up to 2 days ahead and store in the refrigerator. Assemble with the puff pastry just before baking for the best results.

How do I know when the pot pies are done?

The pastry should be puffed and golden brown, and you may see some of the filling bubbling around the edges. If you're concerned about doneness, you can check that the internal temperature has reached at least 165°F.

What other spring vegetables would work in this recipe?

Other great spring additions include fava beans, spring onions, baby turnips, new potatoes, or fresh spinach. Feel free to customize based on what looks best at your market.

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