why make this recipe
Spring Chicken Pot Pie is a comforting dish that brings joy to any table. It combines tender chicken, fresh vegetables, and a flaky crust in a warm, savory filling. This recipe is perfect for spring when you can use fresh ingredients, but it works well any time of year. It’s easy to make and can be a great way to use leftover rotisserie chicken. Your family will love the delicious flavors packed into every bite, making it a wonderful meal that feels like a warm hug.
how to make Spring Chicken Pot Pie
Ingredients:
- 1/2 cup butter
- 1/2 yellow onion, diced
- 1 8-oz package mushrooms, sliced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 8-oz package sugar snap peas, halved diagonally
- 1 16-oz package mixed frozen vegetables (with carrots and corn)
- 1/4 cup heavy cream
- 1.5-2 cups rotisserie chicken, shredded
- Kosher salt and black pepper, to taste
- 2 tsp fresh thyme leaves, plus more for garnish
- 1 large egg
- 1 tbsp water
- 1-2 prepared pie crusts
Directions:
- Preheat your oven to 400°F.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onions and cook until they are translucent.
- Add the sliced mushrooms to the skillet. Season with salt and black pepper, cooking until the mushrooms release their liquid and begin to brown. This will take about 10 minutes.
- Sprinkle the flour over the mushroom mixture and then pour in the chicken broth. Stir well to eliminate lumps and form a thick gravy.
- Stir in the sugar snap peas and mixed frozen vegetables until everything is evenly mixed.
- Season the filling with Kosher salt and black pepper to taste. Then stir in the heavy cream and adjust seasonings as needed.
- Add the shredded rotisserie chicken, mixing it in with the vegetables. Finally, fold in the fresh thyme leaves and transfer the filling to a casserole dish.
- For the crust, beat the egg with water to create an egg wash and set aside.
- Unwrap and lay the pie dough flat. Slice it into 3/4-inch strips and weave them into a lattice design on parchment paper.
- Carefully flip the lattice design over the casserole, using the parchment paper. Remove the parchment and adjust the lattice, letting the edges drape over the sides of the dish.
- Place the casserole on a rimmed baking tray and bake for 30 minutes, or until the filling bubbles and the crust turns golden brown. If the crust browns too quickly, cover with foil.
- Remove the pie from the oven, sprinkle fresh thyme on top, and let it rest for 10 minutes before serving.
how to serve Spring Chicken Pot Pie
Serve the Spring Chicken Pot Pie warm with a simple side salad or some crusty bread. This dish is hearty enough to stand alone but pairs well with light toppings, such as a sprinkle of fresh herbs or a drizzle of gravy.
how to store Spring Chicken Pot Pie
To store leftover chicken pot pie, first let it cool completely. Then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, you can freeze it before baking or after cooling for up to 3 months. Just make sure to wrap it well to avoid freezer burn.
tips to make Spring Chicken Pot Pie
- For added flavor, consider sautéing some garlic along with the onions.
- Feel free to swap vegetables based on what’s in season or what you have on hand.
- If you don’t have rotisserie chicken, you can cook and shred chicken breasts or thighs for the filling.
- Use pre-made pie crusts to save time, or make your own for a fresh touch.
variation
You can customize this pot pie by adding different herbs or spices, such as rosemary or paprika. If you prefer a creamier filling, you might add more heavy cream or even a bit of cream of chicken soup.
FAQs
Q: Can I use fresh vegetables instead of frozen?
A: Yes, fresh vegetables can be a great choice! Just make sure to cook them a bit longer to soften them.
Q: How do I know when the pot pie is done?
A: The pot pie is done when the filling is bubbling and the crust is golden brown.
Q: Can I make this pot pie ahead of time?
A: Yes, you can prepare the pot pie filling and crust separately ahead of time. Just assemble and bake it when you’re ready to enjoy it!
Spring Chicken Pot Pie
Ingredients
For the filling
- 1/2 cup butter
- 1/2 cup yellow onion, diced
- 1 8-oz package mushrooms, sliced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 8-oz package sugar snap peas, halved diagonally
- 1 16-oz package mixed frozen vegetables (with carrots and corn)
- 1/4 cup heavy cream
- 1.5-2 cups rotisserie chicken, shredded
- Kosher salt and black pepper, to taste
- 2 tsp fresh thyme leaves, plus more for garnish
For the crust
- 1 large egg
- 1 tbsp water
Instructions
Preparation
- Preheat your oven to 400°F.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onions and cook until they are translucent.
- Add the sliced mushrooms to the skillet. Season with salt and black pepper, cooking until the mushrooms release their liquid and begin to brown, about 10 minutes.
- Sprinkle the flour over the mushroom mixture and then pour in the chicken broth. Stir well to eliminate lumps and form a thick gravy.
- Stir in the sugar snap peas and mixed frozen vegetables until evenly mixed.
- Season the filling with Kosher salt and black pepper to taste; stir in heavy cream and adjust seasonings as needed.
- Add the shredded rotisserie chicken, mixing it in with the vegetables. Fold in fresh thyme leaves and transfer the filling to a casserole dish.
Assembly and Baking
- Beat the egg with water to create an egg wash and set aside.
- Unwrap and lay the pie dough flat. Slice it into 3/4-inch strips and weave them into a lattice design on parchment paper.
- Carefully flip the lattice design over the casserole using the parchment paper. Remove the parchment and adjust the lattice, letting the edges drape over the sides of the dish.
- Place the casserole on a rimmed baking tray and bake for 30 minutes, or until the filling bubbles and the crust turns golden brown. Cover with foil if the crust browns too quickly.
- Remove the pie from the oven, sprinkle fresh thyme on top, and let it rest for 10 minutes before serving.