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Spring Chicken Pot Pie by Foodtastic Mom
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Spring Chicken Pot Pie

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 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Calories 354kcal
Author Foodtastic Mom

Ingredients

  • 1 sheet frozen Puff Pastry thawed
  • 1 rotisserie chicken shredded white meat only
  • 4 tbsp unsalted butter
  • 1 leek white and light green parts only, chopped
  • 2 Yukon Gold potatoes peeled and sliced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup Irish cheddar cheese shredded
  • 1 tbsp fresh dill chopped
  • 1 cup frozen 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.

Nutrition

Calories: 354kcal