Spring Chicken Pot Pie

Hello! Welcome to Sunday Supper. 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

A pot pie is the perfect way to clean out the fridge of any vegetables you need to use. Along with the fresh sugar snap peas, I added mushrooms that I needed to use or lose. The mushrooms add wonderful meatiness and body to the filling, which is perfect for making this a vegetarian pot pie. Just leave out the chicken and swap vegetable broth for the chicken broth.

I am using the rotisserie chicken I have leftover from an upcoming recipe, about 1.5 cups of chicken. Another easy piece, the pie crust; I am using a store-bought crust. Feel free to make yours from scratch, if you prefer. I also have fresh thyme, which I used in the filling and to sprinkle on top after it’s baked and that really lends a fresh herby flavor to this pot pie.

The Filling

Go ahead and preheat the 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.

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.

Since this pot pie is going to bake, it’s not crucial to thoroughly cook the rest of the veggies, they will get perfectly cooked in the oven. So at this point, we will just mix in the rest of the ingredients over low heat, to incorporate the veggies and chicken in the gravy with the mushrooms and the onions.

We have the halved sugar snap peas and the bag of frozen veggies. Use whatever frozen veggies you have on hand. My mix includes green beans, corn and diced carrots. Season to taste with Kosher salt and fresh cracked black pepper. Then, we will loosen up the gravy with 1/4 cup of heavy cream. And add the chicken.

Stir well to incorporate the cream and the chicken. Taste the filling again and add more salt and pepper to suit your taste. Add two teaspoons of finely chopped thyme. Once combined and seasoned to your liking, pour the filling into your casserole dish. Now, let’s move on to the lattice crust.

Lattice Crust

Whisk together one egg and a tablespoon of water for the egg wash and set aside. Use a knife or a pizza roller blade to slice the prepared pie crust into 3/4 inch strips.

I like to weave my lattice on a piece of parchment. This gives me the opportunity to mess up and start over without getting filling all over the pie crust strips. I am building this pot pie in a 9 inch square, 2 quart casserole dish, so I will be able to use the shorter strips of pie crust. If you want to make this in a rectangular casserole dish, you will need two rounds of pie crust, because you will need the longest strips of dough. I think you can get away with pressing two smaller pieces together to create a longer strip, then hide the seam under a cross piece in the lattice design. Working out your lattice design on a piece of parchment will give you the latitude to play around with the lattice so that it works for your casserole dish.

Weave the strips into a lattice on the parchment, then flip the parchment onto the filled casserole dish. This is not for the tentative. You’ve got to slide your hands under the parchment and commit to the flip. It likely will not flip onto the casserole perfectly, but straightening it out once it’s on the filling is so much easier than building the lattice on the filling, in my opinion. Just leave the ends to drape over the sides of the dish for a rustic, unfussy look.

Ready to Bake

Brush the top of the dough with the egg wash and place the casserole on a rimmed baking sheet and pop it in the oven for 30 minutes, or until the crust is browned and the filling is bubbly. Once it’s out, sprinkle more thyme over it, if you like and let it sit for about 10 minutes before slicing.

Spring Chicken Pot Pie is so perfect for a chilly spring day. The gravy is flavorful and the variety of vegetable textures is so satisfying. That crunch from the sugar snap peas really does it for me because it is such a bright contrast to the soft mushrooms, creamy rich gravy, and tender chicken. The small amount of pie crust is just enough to add flavor and light crispy texture, but not enough to overwhelm the filling – which I think makes this traditionally heavy dish feel light.

Thank you all for joining me today for Sunday Supper! I hope you give this dish 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 wasn’t there. Sugar snap peas have been on my mind lately and in case you missed this week’s other recipe featuring these snappy little peas, check out Spring Soup with Greens and Beans. It’s another recipe perfect for a chilly spring day. Give me a follow over on Pinterest, and checkout my boards for a quick and easy recipe collection.

Key Equipment

Print Recipe

Spring Chicken Pot Pie

(8 votes, average: 3.38 out of 5)

Loading...

Dinner, Main Course – American

By Kelly Djalali, Adapted from Southern Living – Serves: 2-4

Prep Time: 20 minutes – Cooking Time: 30 Minutes – Total Time: 50 Minutes

A classic Chicken pot pie gets a springy update with crunchy sugar snap peas, mushrooms and fresh thyme. Frozen veggies and rotisserie chicken cut down on the prep work making this Spring Chicken Pot Pie an easy Sunday Supper.

Ingredients

• 1/2 cup Butter
• 1/2 Yellow Onion, diced
• 1 8-oz. package Mushrooms, sliced
• 1/2 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)
• 1/4 cup Heavy Cream
• 1.5-2 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

Instructions

1

Preheat oven to 400 degrees.

2

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.

3

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.

4

Add the sugar snap peas and stir to incorporate.

5

Add the frozen veggie mix and stir to incorporate.

6

Season to taste with Kosher salt and fresh cracked black pepper.

7

Stir in the heavy cream.

8

Add the chicken and stir to incorporate.

9

Taste the filling again and add more salt and pepper to suit your taste.

10

Stir in the fresh thyme and pour the filling into your casserole dish.

11

Beat the egg with the water and set the egg wash aside.

12

Unwrap and lay the pie dough flat. Use a pizza roller cutter or knife to slice the dough into 3/4" strips.

13

On a large square of parchment paper, weave the pie dough strips into a lattice design.*

14

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.

15

Pull away the parchment and straighten out the lattice, let the ends drape over the sides for a rustic, unfussy look.

16

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.

17

Cover the casserole with foil if the crust is browning too quickly.

18

Once done, top with more fresh thyme and let sit for 10 minutes before serving.

Notes

*If you use a rectangular casserole dish (9x13") You will need 2 prepared pie doughs to have enough long pieces to fashion your lattice to fit the length of the casserole dish.

This post may contain affiliate links; when you click the links and make a purchase, we receive a commission on qualifying items.