This Spring Chicken Pot Pie is filled with all of our wonderful spring vegetables! Asparagus, peas, leeks and of course a bit of garlic! I’m drooling over this dish!
Well you know that it’s springtime in the Rockies when you are running around in shorts one day, a blizzard hits the next, and two days later, you would have never guessed that it snowed. You gotta love it although last spring it was much warmer than this year. Mother Nature is taking her sweet time this year but hopefully, she has decided it’s ok to start warming up! I’m ready to be in full-time shorts and tee shirts, just saying.
Spring Chicken Pot Pie
Spring Chicken Pot Pie came to be last week while I was in the produce department at the grocery. They are beginning to carry my favorite vegetable, asparagus. I always get giddy when this happens so I picked up a couple of bunches. This is what got me thinking.
Next to the produce section is the deli and they just pulled out some fresh rotisserie chickens! Now, I’m really thinking. Springtime, “spring” chickens. LOL. I had to make a pot pie. I quickly ran around the store and picked up everything that I would need to make something that just screams Spring! Notice I said “quickly”.
Phyllo Dough
When I was making this pot pie, I thought that I’d mix things up a bit and make it in my cast iron skillet with a puff pastry top. That would be delicious. In my quickly running around the shop, I accidentally picked up Phyllo dough instead of puff pastry. Opps. As I didn’t feel like going back to the store, so I decided to make it with phyllo instead! Turns out, it was a good thing. The phyllo gets really crispy and delicious on both the bottom and top!
If you have never used phyllo dough before, it can be a little intimidating. The layers are thinner than paper so the trick is to work quickly as it dries out very fast. Placing a slightly damp cloth over it will help keep it from cracking on you. You also need to brush melted butter on each layer (darn). So it’s a tad tedious but worth every buttery bite.
Follow along with the pictures below to see what I am talking about!
This is the beginning stages of layering the phyllo. Begin by buttering the bottom of the pan and each layer. Just alternate each layer until the entire pan is covered. I used 10 layers. This made for a super crispy bottom.
This Spring Chicken filling for the pot pie is ready to be covered up with lots of beautiful layers of phyllo dough, and um, butter.
Ok, here it is! All 8 layers of phyllo are covering the filling. Now it’s ready for the oven.
I am a Pot Pie Queen
I made this pot pie in my cast iron skillet only because I thought it would be something fun and different, however, you can certainly make it in a pie dish as well. Just follow the same directions as above. You can also make them in individual ramekins too. However you want to do it, it will work.
If you don’t want to tackle the phyllo dough, by all means, use a pie crust instead. It’s really the filling that makes this pot pie special. Heck, you can just make the filling for dinner and serve it up with a lovely salad. (If you do this, keep it on the stove until the veggies are cooked through). That would be a quick and tasty dinner.
Anyhoo, as I said, I am a pot pie queen so here is another one of my favorites!
Either way, you won’t be disappointed. It’s tasty.
Enjoy!
The inside of this gorgeous pot pie! It’s filled all kinds of springtime goodness!
What a pretty dinner just in time for Spring!
Spring Chicken Pot Pie
Ingredients
- 3 tablespoons butter
- 1 rotisserie chicken, pulled apart and shredded about 3 cups
- 1 1/2 cups chopped leaks
- 2 teaspoons minced garlic
- 1/2 pound asparagus, cut into 2 inch pieces
- 1 cup frozen peas
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh tarragon
- 1 1/2 cups chicken stock
- 1 cup creme fresh, heavy whipping cream or 1/2+1/2
- 1/2 cup grated Parmesan cheese
- Phyllo Dough, thawed
- 1 stick butter melted
Instructions
- In a large saute pan over medium/low heat melt the butter. Add the leeks and garlic and saute for 3-4 minutes or until the leeks become softened. Sprinkle the flour over the leeks and stir. Cook for about a minute to cook out the flour flavor. Pour in the chicken stock and cook until the mixture begins to thicken.
- Stir in the cream, salt, pepper, and tarragon. Cook for another minute or so or until the mixture thickens. Mix in the chicken, asparagus, peas, and cheese and stir until well combined. Remove from heat and set aside.
- When ready to assemble the pot pie, lay out the phyllo on a dry surface and loosely cover with a tea towel. Melt the butter in the microwave.
- In either a cast iron skillet or a pie plate butter the bottom generously with butter. Lay one piece of phyllo in the bottom and brush with butter. Add another piece of phyllo and brush with butter. Repeat this step until the bottom is completely covered and a nice base is formed. About 10-12 sheets of phyllo.
- Put the chicken mixture over the phyllo base. And start layering the phyllo over the top using the same method as above. When you have 8-10 layers, gently tuck the excess into the dish.
- Bake the pot pie in a 350 degree preheated oven for 40-45 minutes or until the top is a golden brown. Let rest for 10 minutes before serving.
Notes