Description
Spring Chicken Pot Pie is a delightful way to celebrate the flavors of the season. This comforting dish features tender chicken and vibrant seasonal vegetables enveloped in a creamy lemon sauce, all tucked beneath a golden, flaky puff pastry crust. Perfect for family dinners or gatherings, each bite brings warmth and satisfaction, making it an ideal choice for chilly spring evenings. With its impressive presentation and delicious flavor profile, this pot pie will surely impress your guests and become a favorite at your table.
Ingredients
Scale
- 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
- Zest and juice of 2 lemons
- 1 sheet all-butter puff pastry
Instructions
- Preheat the oven to 375°F (190°C).
- Melt butter in a skillet over medium heat; add leeks and cook until softened.
- Stir in carrots, radishes, and asparagus; sauté for about 5 minutes.
- Add flour; stir well to coat vegetables. Gradually add chicken stock while stirring until thickened.
- Remove from heat; stir in mascarpone, chicken, peas, lemon zest, lemon juice, and chives.
- Roll out puff pastry and cut into circles for your baking dishes.
- Spoon filling into each dish; cover with pastry circles and crimp edges.
- Brush tops with egg wash and bake for about 30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (250g)
- Calories: 480
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg