Spring Chicken Pot Pie is the perfect way to enjoy fresh, seasonal flavors. I love how the buttery crust adds a delightful crunch to every bite. This homemade dish turns any meal into a special occasion.

Spring Chicken Pot Pie recipe

Spring Chicken Pot Pie is a delightful variation of the classic chicken pot pie. It is designed to celebrate the spring’s flavors with fresh vegetables such as asparagus, peas, carrots, and leeks.

Budget-friendly and easy Spring Chicken Pot Pie

Tender chicken, fresh spring vegetables, and a creamy herb-infused sauce are all encased in a flaky puff pastry or pie crust. This hearty yet light dish is perfect for family dinners or special occasions. It balances richness with the freshness of seasonal produce.

Here is how to make the Spring Chicken Pot Pie – a comforting and satisfying meal.

Spring Chicken Pot Pie

A comforting Spring Chicken Pot Pie filled with tender chicken, fresh spring vegetables, and a creamy herb sauce, topped with pie crust. Perfect for cozy dinners!

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine American

Servings

Calories 420 kcal

Ingredients

2 cups cooked chicken shredded
2 tablespoons butter
1 small onion diced
2 cloves garlic minced
1 cup carrots diced
1 cup peas fresh or frozen
1 cup asparagus chopped
2 tablespoons all-purpose flour I used gluten-free one
1 ½ cups chicken broth
½ cup milk or heavy cream for richness
1 teaspoon dried thyme or 1 tablespoon fresh
½ teaspoon salt
½ teaspoon black pepper
1 refrigerated pie crust or homemade
1 egg beaten (for egg wash)

Instructions

Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
Stir in carrots, peas, and asparagus, cooking for another 3-4 minutes until slightly tender.
Sprinkle flour over the vegetables and stir for 1 minute.
Gradually whisk in chicken broth and milk, stirring until the sauce thickens (about 3 minutes).
Add shredded chicken, thyme, salt, and pepper, mixing well. Remove from heat.
Pour the filling into a 9-inch pie dish. Place the pie crust over the top, sealing the edges. Cut a few slits for ventilation.
Brush with egg wash and bake for 30-35 minutes until golden brown.
Let rest for 5 minutes before serving. Enjoy!

Notes

Use leftover rotisserie chicken for an easy, cost-effective meal.
Swap out veggies based on the season or what you have on hand.
Prep the filling in advance and store in the fridge for up to 2 days before baking.

Nutrition

Calories: 420kcalCarbohydrates: 40gProtein: 28gFat: 15gSodium: 680mgFiber: 5g

Keyword chicken recipe, dinner recipe, Easter recipes, summer recipes

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Pairing suggestions

Chicken pot pie pairs well with a variety of sides and beverages. Here are some excellent options:

Side Dishes
- Caesar Salad complements the richness of the pot pie.
- Arugula Salad adds a refreshing contrast.
- Spinach Salad balances the savory pie.
- Buttery Garlic Green Beans pair well with the dish.
- Cheesy Baked Asparagus complements the creamy filling.
- Sautéed Mushrooms and Onions enhance the meal’s flavor.
- Roasted Fingerling Potatoes add a hearty element.
- Salt and Vinegar Cucumbers provide a refreshing contrast.
Beverages
- Apple Cider pairs well with hearty flavors.
- Chardonnay complements the creamy filling.
- Sparkling Water with Lemon cleanses the palate.
- Light Lager Beer balances the richness.
- Herbal Tea enhances the cozy vibe.
- Rosé Wine adds a refreshing contrast.
- Iced Tea provides a cool counterpoint.

Variations

Spring Chicken Pot Pie variations showcase a delightful array of ingredients and techniques. Here are some notable adaptations:

Puff Pastry Topping
- Replace the pie crust with 1 sheet of puff pastry, rolled slightly to fit the pie dish.
- Lay the puff pastry over the filling, seal the edges, and brush with egg wash.
- Bake at 400°F (200°C) for 25-30 minutes until puffed and golden brown.
Biscuit Crust Version
- Instead of pie crust, use store-bought or homemade biscuit dough.
- Drop spoonfuls of biscuit dough evenly over the filling.
- Bake at 375°F (190°C) for 25-30 minutes until the biscuits are golden and cooked through.
Mushroom & Wild Rice Version
- Replace asparagus with 1 cup sliced mushrooms
- Add 1/2 cup cooked wild rice
- Add 1/2 teaspoon fresh rosemary
- Use white wine to deglaze the pan after sautéing mushrooms
Southwest Style
- Replace thyme with 1 teaspoon of cumin and 1 teaspoon of chili powder
- Add 1 diced bell pepper
- Replace asparagus with 1 cup of corn
- Add 1 can of diced green chiles
- Top with cornbread batter instead of pie crust
Mediterranean Version
- Add 1/2 cup sun-dried tomatoes
- Replace asparagus with artichoke hearts
- Add 1/4 cup kalamata olives
- Use fresh oregano and basil instead of thyme
- Add crumbled feta cheese to the filling
Autumn Harvest
- Replace asparagus with diced butternut squash
- Add 1 diced apple
- Use sage instead of thyme
- Add 1/4 teaspoon nutmeg
- Top with a herb-infused crust (add dried sage and thyme to the crust)
Seafood Adaptation
- Replace chicken with a mix of shrimp and white fish
- Add 1 cup diced celery
- Use fish stock instead of chicken broth
- Add 1/2 teaspoon Old Bay seasoning
- Include 1/4 cup of white wine in the sauce

Contents

Spring Chicken Pot Pie recipe