Spring Chicken Pot Pie

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.

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Spring Chicken Pot Pie

These Spring Chicken Pot Pies combine tender chunks of chicken with fresh seasonal vegetables in a creamy, lemony sauce, all tucked under a golden puff pastry crust.

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: 6 servings

Calories: 569kcal

Author: Nicole Gaffney

Ingredients

2 tablespoons butter
1 large leek white and light green parts diced (about 1 cup)
1 ½ cups carrots diced
1 cup radishes diced
1 cup asparagus diced
3 tablespoons flour
1 cup homemade or low sodium chicken stock*
2 teaspoons salt plus more to taste*
freshly cracked black pepper to taste
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 such as Darfour
flour for rolling
1 egg whisked together with 1 teaspoon water

Instructions

Preheat the oven to 375°F (190°C).

Prepare the filling

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.
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.

Assemble the pot pies

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.
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.
Alternatively, pour the filling into a large casserole dish and top with the entire sheet of puff pastry.

Bake

Bake for about 30 minutes, or until the pastry is puffed and golden brown.
Let the pot pies rest for 10 minutes before serving.

Notes

*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.
For make-ahead convenience, prepare the filling up to two days in advance and store in the refrigerator. Then just assemble and bake when ready to serve.

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