Spring Chicken Pot Pie
Spring Chicken Pot Pie is the ultimate comfort food that combines a flaky, buttery crust with a creamy filling of tender chicken and vibrant vegetables. This dish not only fills your kitchen with an irresistible aroma but also creates cherished moments around the dinner table. Perfect for family gatherings or cozy nights in, this recipe is sure to impress with its rich flavors and stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 tbsp fresh garlic (minced)
- 2 medium carrots (chopped)
- 1 cup frozen peas
- 1 medium onion (chopped)
- 2 cups chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry
- 1 tsp dried thyme
- 3 tbsp unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a skillet, melt butter over medium heat. Sauté onions until translucent, then add garlic and cook for another minute.
- Add chopped carrots and peas; sauté for additional 5 minutes until soft.
- Sprinkle flour over the mixture, stir well, then gradually pour in chicken broth while stirring until thickened (about 5 minutes).
- Stir in heavy cream and thyme; simmer gently for a few minutes.
- Transfer filling to the baking dish, cover with puff pastry, seal edges, and cut slits for steam vents.
- Bake for 30-35 minutes or until golden brown. Cool slightly before serving.
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: For added flavor, consider using rotisserie chicken or adding seasonal vegetables like asparagus. Leftovers can be stored in an airtight container in the fridge for up to three days.