Spring Chicken Pot Pie has a chicken, potato, leek, pea, fresh dill and cheddar cheese filling topped with a puff pastry crust.
Course Main Course
Cuisine American
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 354kcal
Author Foodtastic Mom
Ingredients
1sheetfrozen Puff Pastrythawed
1rotisserie chickenshredded white meat only
4tbspunsalted butter
1leekwhite and light green parts only, chopped
2Yukon Gold potatoespeeled and sliced
1tspsalt
1/2tsppepper
2cupschicken broth
1/4cupheavy cream
1/2cupIrish cheddar cheeseshredded
1tbspfresh dillchopped
1cupfrozen baby peas
Instructions
Preheat oven to 450 degrees. Cut puff pastry into four circles to fit the tops of 4 large ramekins or ceramic soup dishes (oven-safe).
Heat butter over medium-high heat in a large sauce pan and add leeks. Cook for about 5 minutes. Add potatoes, chicken broth, salt and pepper. Bring to a boil, then lower heat to simmer for about 20 minutes, or until potatoes are fork-tender.
Remove the leek and potato mixture from the heat and blend until smooth. I used an immersion blender directly in the sauce pan.
Return the leek and potato "soup" to the stove. Over medium heat, stir in the cream, shredded chicken, peas and dill. Then add the Irish cheddar and stir until melted.
Divide the filling evenly among four ramekins or soup dishes. Top each dish with a circle of the puff pastry.
Bake on the center rack of the oven for 20 - 25 minutes, until puff pastry is golden brown. Allow to cool for about 5 minutes and serve.