Happy Easter! Welcome to Kelly’s Kitchen. 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?
What You’ll Find in Today’s Post
Spring Chicken Pot Pie Ingredients
- ½ cup Butter
- ½ Yellow Onion, diced
- 1 8-oz. package Mushrooms, sliced
- ½ 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)
- ¼ cup Heavy Cream
- 1 ½ – 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
How to Prepare Spring Chicken Pot Pie
Step 1
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.
Step 2
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.
Step 3
Add the frozen veggie mix and stir to incorporate. Season to taste with Kosher salt and fresh cracked black pepper.
Step 4
Stir in the heavy cream. Add the chicken and stir to incorporate. Taste the Spring Chicken Pot Pie 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.
Step 5
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.*
*If you use a rectangular casserole dish (9×13″), you will need 2 prepared pie doughs to have enough long pieces to fashion your lattice to fit the length of the casserole dish.
Step 6
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.
Step 7
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.
I hope you give this Spring Chicken Pot Pie a try. If chicken isn’t your thing, consider swapping beef and beef broth, or go all-veg by swapping in vegetable broth and omitting the chicken. The mushrooms add a ton of flavor, and honestly, I wouldn’t miss the chicken if it weren’t there. Take care and be well! xo Kelly
FAQS – Spring Chicken Pot Pie
Yes! That’s exactly what this recipe calls for. Refrigerated prepared pie crusts work perfectly and save a ton of time.
Absolutely. Any cooked, shredded chicken works great — leftover roasted chicken, poached chicken breasts, or even canned chicken in a pinch.
No, you can lay the full pie dough over the top and cut a few slits to vent. But the lattice is easier than it looks (especially with the parchment paper flip trick!) and makes for a really beautiful presentation.
Yes! Make the filling a day ahead and refrigerate it. When ready to bake, add the lattice crust and bake as directed, adding a few extra minutes since the filling will be cold.
A square 8×8″ or 9×9″ dish works great with one pie crust. If you’re using a 9×13″ rectangular dish, you’ll need two prepared pie crusts to cover the surface area.
Definitely. Swap in vegetable broth and skip the rotisserie chicken. The mushrooms add so much flavor and heartiness that honestly, you won’t miss the meat.
Key Equipment
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Spring Chicken Pot Pie Recipe Card
Spring Chicken Pot Pie
Ingredients:
- ½ cup Butter
- ½ Yellow Onion diced
- 1 8- oz. package Mushrooms sliced
- ½ 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
- ¼ cup Heavy Cream
- 1 ½ – 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.
Tips/Notes
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