Spring Chicken Pot Pie
(8 votes, average: 3.38 out of 5)
Loading...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
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.
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.
Add the sugar snap peas and stir to incorporate.
Add the frozen veggie mix and stir to incorporate.
Season to taste with Kosher salt and fresh cracked black pepper.
Stir in the heavy cream.
Add the chicken and stir to incorporate.
Taste the 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.
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.*
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.
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.
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.