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Spring Chicken Pot Pies

Delicious Spring Chicken Pot Pies with Fresh Seasonal Veggies

This Spring Chicken Pot Pie is a delightful blend of tender chicken and vibrant vegetables, all wrapped in flaky pastry—perfect for any dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 pies
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Butter Use unsalted for better control of seasoning.
  • 1 cup Leek Sliced, substitute with yellow or green onions if unavailable.
  • 1 cup Carrots Chopped; substitute with parsnips for a different flavor profile.
  • 1 cup Radishes Sliced; can replace with diced bell peppers for sweetness.
  • 1 cup Asparagus Chopped; substitute with green beans if needed.
  • 2 tablespoons Flour Use cornstarch as a gluten-free alternative.
  • 1 cup Chicken Stock Low-sodium options help control salt levels.
  • 1/2 cup Mascarpone Cheese Substitute with cream cheese or a mix of heavy cream and sour cream.
  • 2 cups Diced or Shredded Chicken Can use rotisserie chicken for convenience.
  • 1 cup Frozen Peas Substitute with edamame for variety.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice For less acidity, omit juice.
  • 2 tablespoons Chives Finely chopped; substitute with green onions or omit if unavailable.
Pastry
  • 1 pack All-butter Puff Pastry Homemade pastry can be used for a gourmet touch.

Equipment

  • Skillet
  • Oven
  • Ramekins
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Melt the butter in a skillet over medium heat and sauté the leeks for about 1 minute.
  3. Add the carrots and cook for 2 minutes, then stir in the radishes and asparagus, cooking for another minute.
  4. Sprinkle flour, stir for a minute, then gradually add chicken stock, stirring to avoid clumps.
  5. Remove from heat, stir in mascarpone cheese, then fold in chicken, peas, lemon zest, lemon juice, and chives.
  6. Divide filling into ramekins, leaving space for pastry on top.
  7. Roll out puff pastry and cut into squares or circles to cover filling, making slits for steam to escape.
  8. Place the pastry over the filling, brush with egg wash, and bake for 30 minutes until golden.
  9. Let cool for 10 minutes before serving.

Nutrition

Serving: 1pieCalories: 380kcalCarbohydrates: 30gProtein: 21gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 580mgPotassium: 690mgFiber: 3gSugar: 3gVitamin A: 100IUVitamin C: 45mgCalcium: 8mgIron: 15mg

Notes

Keep vegetables slightly crisp for best texture. Chill assembled pies before baking for added flavor.

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