Happy Easter! Welcome to Kelly’s Kitchen. It’s great you’re here today because I have a quintessential Sunday Supper, perfect for right now! Spring Chicken Pot Pie. This recipe is adapted from one I found in Southern Living, and what makes it perfect for spring is my addition of sugar snap peas. The fresh green crunch of sugar snap peas really liven up this classic Chicken Pot Pie recipe. Let’s get to the recipe, shall we?
Spring Chicken Pot Pie Ingredients
- ½ cup Butter
- ½ Yellow Onion, diced
- 1 8-oz. package Mushrooms, sliced
- ½ cup All Purpose Flour
- 2 cups Chicken Broth
- 1 8-oz. package Sugar Snap Peas, halved diagonally
- 1 16-oz. package Mixed Frozen Veggies (with carrots and corn)
- ¼ cup Heavy Cream
- 1 ½ – 2 cups Rotisserie Chicken, shredded
- Kosher salt and Pepper to taste
- 2 tsp. Fresh Thyme Leaves, plus more for garnish
- 1 Large Egg
- 1 tbsp. Water
- 1-2 Prepared Pie Crusts
How to Prepare Spring Chicken Pot Pie
Step 1
Preheat oven to 400 degrees. In your largest skillet or Dutch oven, melt the butter over medium heat and add the chopped onions. Cook and stir the onions until they are translucent. Then, add the whole package of sliced white mushrooms and season with a good pinch of Kosher salt and black pepper. Let the mushrooms cook out their liquid and begin to brown, about 10 minutes.
Step 2
Sprinkle on the flour and add the broth. Stir well to incorporate the flour and get rid of all flour lumps. This should thicken up into a nice gravy almost immediately.
Step 3
Add the frozen veggie mix and stir to incorporate. Season to taste with Kosher salt and fresh cracked black pepper.
Step 4
Stir in the heavy cream. Add the chicken and stir to incorporate. Taste the Spring Chicken Pot Pie filling again and add more salt and pepper to suit your taste. Stir in the fresh thyme and pour the filling into your casserole dish.
Step 5
Beat the egg with the water and set the egg wash aside. Unwrap and lay the pie dough flat. Use a pizza roller cutter or knife to slice the dough into 3/4″ strips. On a large square of parchment paper, weave the pie dough strips into a lattice design.*
*If you use a rectangular casserole dish (9×13″) you will need 2 prepared pie doughs to have enough long pieces to fashion your lattice to fit the length of the casserole dish.
Step 6
With the casserole on the left and the parchment/lattice on the right, slide both hands (palms up) under the parchment and, with confidence, flip the parchment over the casserole. Pull away the parchment and straighten out the lattice, let the ends drape over the sides for a rustic, unfussy look.
Step 7
Place the casserole on a rimmed sheet tray and bake for 30 minutes, or until the filling is bubbly and the crust is golden brown. Cover the casserole with foil if the crust is browning too quickly. Once done, top with more fresh thyme and let sit for 10 minutes before serving.
Spring Chicken Pot Pie
I hope you give Spring Chicken Pot Pie a try. If chicken isn’t your thing, consider swapping beef and beef broth, or go all veg and swap in vegetable broth and omit the chicken. The mushrooms add a ton of flavor, and honestly, I wouldn’t miss the chicken if it weren’t there. For another perfect spring meal, try my recipe for classic Chicken Piccata. Take care and be well! xo Kelly
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