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Spring Chicken Pot Pie

Spring Chicken Pot Pie
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Discover how to make a delightful Spring Chicken Pot Pie bursting with seasonal flavors! Get ready to impress everyone at dinner tonight!

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
  • 2 teaspoons lemon zest and juice
  • 2 tablespoons minced chives
  • 1 sheet all-butter puff pastry

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt butter over medium heat. Sauté leeks for about 3 minutes until translucent.
  3. Add diced carrots and radishes; cook for an additional 5 minutes until tender.
  4. Stir in asparagus and sauté for another 2-3 minutes.
  5. Sprinkle flour over the vegetables, stirring for about 2 minutes to form a roux.
  6. Gradually whisk in chicken stock, cooking until the mixture thickens (5–7 minutes).
  7. Remove from heat, then stir in mascarpone cheese until smooth.
  8. Fold in shredded chicken, peas, lemon zest, juice, and chives; season with salt and pepper.
  9. Transfer filling to a baking dish and cover with rolled-out puff pastry.
  10. Brush pastry edges with egg wash and bake for 25–30 minutes until golden brown.

Nutrition

Find it online: https://isabellacooks.com/spring-chicken-pot-pie/