Spring Chicken Pot Pie

After a long winter season, I am always so ready for a fresh change up on produce, and asparagus is one of my most favorite spring vegetables. The days are getting warmer here, but there is still definite chill in the breeze and in the evenings after the sun sets. This dish is perfect for these kinds of spring days when you’re craving something that feels fresh but still warm and comforting.

I love the convenience of making this pie with a puff pastry top, but if you can’t find gluten free puff pastry in your freezer section, this could also be made with your favorite gluten free pie dough. Just reduce the oven temperature to accommodate the directions.

This recipe could also be made using regular all purpose flour if you don’t have a problem with gluten!

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Cast iron skillet: I love my cast iron skillets and these come pre-seasoned and ready to go! Purchase my favorite one HERE

Spring Chicken Pot Pie

Ingredients:

  • 2 chicken breasts diced into 1/2 inch pieces
  • 1 bunch of asparagus trimmed of ends and cut into 1 inch pieces.
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 ribs celery diced
  • 1/2 leek chopped
  • 1 large (or 2 small) potatoes diced
  • 1/2 cup peas (fresh or frozen)
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 2 tablespoons gluten free flour
  • 1 1/4 cup low sodium chicken broth
  • 1/3 cup chopped fresh parsley
  • Kosher salt for seasoning
  • 1 sheet gluten free puff pastry (Schar brand recommended and is also dairy free)
  • optional: 1 egg + 1 tablespoon water for an egg wash

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Dice 2 chicken breasts into 1/2″ (bite-sized) pieces and season with 1.5 tsp kosher salt and 1/4 tsp pepper
  3. Prep the vegetables. On a separate cutting board, cut asapragus into 1 inch pieces, mince 2 cloves garlic, dice 1 medium yellow onion and 1 large (or 2 small) potatoes, chop 2 ribs of celery and half a large leek.
  4. Heat a 12 inch cast iron or oven safe skillet over medium high heat with 1 tablespoon olive oil or cooking oil of choice. Brown the chicken pieces (about 2 minutes per side, 3-4 minutes total). If you do not have an oven safe skillet – this will also work in an 8×8 inch baking dish.
  5. Remove chicken from skillet to a plate and set aside.
  6. Reduce heat to medium and sauté vegetables, garlic, and onion with 1/2 tsp kosher salt stirring occasionally until tender (about 7-8 minutes).
  7. Add 1/2 cup peas and sauté for 1 more minute just to warm through. Add 1 teaspoon dried tarragon and 1 teaspoon dried thyme and stir.
  8. Whisk 2 tablespoons flour with 1 1/4 cups low sodium chicken broth (if not using low sodium, reduce the salt amounts by 1/2 teaspoon each). Add flour/broth to vegetables and simmer until thickened. Turn off the heat.
  9. Add the 1/4 cup chopped parsley and chicken back to the pan and stir. Taste for salt and add more if desired.
  10. Optional: make an egg wash to brush over the top of the pastry by whisking 1 egg with 1 tablespoon of water. (This makes the top more shiny and aids in browning, but it’s not completely necessary)
  11. Place puff pastry over the chicken and vegetables and trim edges using a sharp knife (you can cut fun shapes with the excess to place on the top or just throw the scraps away). Cut a 2 inch slit in the middle of the pastry to vent. Work quickly as the puff pastry will not rise correctly if it gets too warm before placing in the oven.
  12. Place in the oven and bake for 25 minutes or until nicely browned on top. Serve immediately.

Notes:

Kosher Salt: if you do not have kosher salt, reduce the amount of salt added.

Gluten free puff pastry: My favorite brand of pre-made gluten free puff pastry and the only one I have ever used is Schar brand. I find this in the freezer section of my grocery next to the regular puff pastry, but check in your grocery’s gluten free or allergen section if you do not find it here. Unfortunately I have not found a way to purchase it online at this time.

Using a gluten free pie crust instead of puff: If you cannot find gluten free puff pastry and you do not want to attempt making your own, this pot pie is also delicious with a gluten free pie crust topper. You can make your own from a recipe or boxed mix or use a premade crust. Just place the pie crust over top and trim the edges as you would the puff pastry per the directions above. Look at the package directions or the recipe to determine the oven temperature and time to cook. The oven temperature and time is more about the crust than anything since the filling is already cooked once it goes into the oven.

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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.

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