Spring Chicken Pot Pie with Leeks, Asparagus, and Mascarpone Recipe

Introduction

This Spring Chicken Pot Pie is a fresh take on a classic comfort dish, packed with seasonal vegetables and a creamy mascarpone filling. Wrapped in flaky puff pastry, it’s perfect for a cozy family dinner or entertaining guests.

Ingredients

• 2 tablespoons butter
• 1 large leek (white and light green parts diced, about 1 cup)
• 1 ½ cups carrots (diced)
• 1 cup radishes (diced)
• 1 cup asparagus (diced)
• 3 tablespoons flour
• 1 cup homemade or low sodium chicken stock
• 2 teaspoons salt (plus more to taste)
• Freshly cracked black pepper (to taste)
• 8 ounces mascarpone cheese
• 2 cups diced or shredded chicken
• ¾ cup frozen peas
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 2 tablespoons minced chives
• 1 sheet all-butter puff pastry (such as Darfour)
• Flour (for rolling)
• 1 egg (whisked together with 1 teaspoon water)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large skillet over medium heat, melt the butter. Add the diced leeks and sauté for 1 minute. Stir in the carrots and cook for an additional 2 minutes. Add the radishes and asparagus, sautéing for another minute.
3. Step 3: Sprinkle the flour over the vegetables and stir until they are evenly coated. Slowly pour in the chicken stock, increase the heat to high, and stir continuously until the mixture begins to boil and thickens slightly. Season with salt and freshly cracked black pepper to taste.
4. Step 4: Remove the skillet from heat and stir in the mascarpone cheese until fully melted and incorporated.
5. Step 5: Gently fold in the diced chicken, frozen peas, lemon zest, lemon juice, and minced chives. Taste the filling and adjust seasoning if needed.
6. Step 6: Divide the filling evenly among six small ramekins.
7. Step 7: On a lightly floured surface, roll out the puff pastry to smooth out any folds and make it slightly thinner. Cut the pastry into six squares and slit a small hole in the center of each square to allow steam to escape during baking.
8. Step 8: Place one pastry square over each ramekin, pressing gently around the rim and letting the excess pastry hang over the sides.
9. Step 9: Brush the tops of the puff pastry with the egg wash. Arrange the ramekins on a large baking sheet.
10. Step 10: Alternatively, you can pour the filling into a large casserole dish and cover it with the entire sheet of puff pastry.
11. Step 11: Bake for about 30 minutes, or until the pastry is puffed and golden brown.
12. Step 12: Let the pot pies rest for 10 minutes before serving to allow the filling to set.

Tips & Variations

• Use leftover roast chicken or rotisserie chicken to save time without sacrificing flavor.
• Swap mascarpone for cream cheese or heavy cream for a slightly different creamy texture.
• Try adding fresh herbs like thyme or tarragon for an extra layer of aroma and taste.
• For a vegetarian version, substitute the chicken with a medley of mushrooms and add vegetable stock instead of chicken stock.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. Avoid microwaving to keep the puff pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the filling a day ahead and store it in the refrigerator. Assemble and bake the pot pies just before serving for best results.

What can I use if I don’t have puff pastry?

You can substitute puff pastry with pie crust or biscuit dough, though the texture will be different. Puff pastry offers the best flaky and light topping for pot pies.

Spring Chicken Pot Pie with Leeks, Asparagus, and Mascarpone Recipe

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★★★★★

5 from 55 reviews

• Author: Julian
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Spring Chicken Pot Pie is a delightful twist on the classic comfort food, featuring a medley of fresh spring vegetables like leeks, carrots, radishes, and asparagus, combined with tender chicken and creamy mascarpone cheese. Encased in a flaky all-butter puff pastry, this savory pot pie offers a light yet rich flavor profile with fresh lemon zest and chives enhancing the filling. Perfect for a comforting meal that celebrates spring’s bounty.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 large leek (white and light green parts diced, about 1 cup)
• 1 ½ cups carrots (diced)
• 1 cup radishes (diced)
• 1 cup asparagus (diced)
• ¾ cup frozen peas
• 2 tablespoons minced chives

Proteins and Dairy

• 2 tablespoons butter
• 8 ounces mascarpone cheese
• 2 cups diced or shredded chicken

Liquids and Seasonings

• 3 tablespoons flour
• 1 cup homemade or low sodium chicken stock
• 2 teaspoons salt (plus more to taste)
• Freshly cracked black pepper (to taste)
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice

Pastry and Finishing

• 1 sheet all-butter puff pastry (such as Darfour)
• Flour (for rolling the pastry)
• 1 egg (whisked together with 1 teaspoon water for egg wash)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pot pies.
2. Prepare the filling base: In a large skillet over medium heat, melt the butter. Add the diced leeks and sauté for 1 minute to soften them gently.
3. Add more vegetables: Stir in the diced carrots and cook for 2 additional minutes, then add diced radishes and asparagus, cooking for another minute to blend the flavors.
4. Thicken the filling: Sprinkle the flour evenly over the vegetables and stir well to coat. Pour in the chicken stock, increase heat to high, and stir continuously until the mixture boils and thickens slightly.
5. Season and enrich: Season the mixture with salt and freshly cracked black pepper to taste. Remove from heat and stir in the mascarpone cheese until melted and fully incorporated for a creamy texture.
6. Add finishing touches to filling: Gently fold in the diced or shredded chicken, frozen peas, lemon zest, lemon juice, and minced chives. Taste and adjust seasoning if necessary.
7. Divide filling for assembly: Spoon the filling evenly into six small ramekins prepared for the pot pies.
8. Prepare puff pastry: On a lightly floured surface, roll out the puff pastry to smooth folds and slightly thin it. Cut into six squares and slit a small hole in the center of each square to allow steam to escape during baking.
9. Cover ramekins: Place one pastry square over each ramekin, pressing gently around the rim and letting excess pastry hang over the sides.
10. Apply egg wash: Brush the tops of the puff pastry with the beaten egg wash for a golden brown finish.
11. Arrange for baking: Place the ramekins on a large baking sheet to catch any drips and facilitate even cooking.
12. Alternative assembly: Optionally, you can pour the filling into a large casserole dish and top it with the entire sheet of puff pastry instead of individual pies.
13. Bake: Bake in the preheated oven for about 30 minutes, or until the pastry is puffed and golden brown.
14. Rest before serving: Let the pot pies rest for 10 minutes after baking to set the filling before serving.

Notes

• Use homemade or low sodium chicken stock to control salt levels and enhance flavor.
• Make sure to slit the puff pastry to allow steam to escape and prevent sogginess.
• Resting the pot pies after baking helps the filling thicken slightly for easier serving.
• Leftover pot pies can be refrigerated and reheated in the oven to maintain pastry crispness.
• Substitute mascarpone with cream cheese or heavy cream if unavailable, but mascarpone provides a uniquely creamy texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Spring Chicken Pot Pie, chicken pot pie recipe, puff pastry pot pie, spring vegetable pot pie, comfort food, easy chicken dinner