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–+ servings

Spring Chicken Pot Pies

Deliciously comforting pot pies filled with tender chicken and vibrant spring veggies, perfect for family gatherings or casual get-togethers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups diced chicken breast cooked
  • 1 cup carrots chopped
  • 1 cup peas frozen
  • 1 cup celery finely diced
  • 1 medium onion sautéed
  • 2 cloves garlic minced
  • 2 cups chicken broth low-sodium
  • 1/2 cup heavy cream
  • 1 teaspoon thyme fresh
  • 1 teaspoon rosemary fresh
For the Crust
  • 2 cups all-purpose flour
  • 1 cup butter cold and cubed
  • 1 teaspoon salt
  • 6-8 tablespoons ice water

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Sauté diced onions, carrots, and celery in a large skillet over medium heat for about 5 minutes until softened.
  3. Add cubed chicken to the skillet, cooking until no longer pink—about 6-8 minutes.
  4. Stir in flour and cook for another minute to create a roux.
  5. Pour in chicken broth and heavy cream, stirring constantly until the mixture thickens—around 3-5 minutes.
  6. Season with salt, pepper, and fresh herbs like thyme or parsley.
  7. Roll out your pie crust on a floured surface to about 1/8 inch thick, then cut into circles large enough to cover your ramekins or pie dish.
  8. Fill each ramekin with the chicken filling, then gently place the rolled-out crust on top, sealing the edges well.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Feel free to mix in any leftover vegetables you have on hand.

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