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!
Nutrition
Calories: 420kcalCarbohydrates: 40gProtein: 28gFat: 15gSodium: 680mgFiber: 5g
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.
Love this recipe?Let us know how it turned out!