Spring Vegetable Pot Pie

2 min read

Spring Vegetable Chicken Pot Pie Recipe: A Perfect Way to Welcome Spring!

Spring is finally here and it’s time to say goodbye to the winter blues! And what better way to welcome the new season than with a delicious Spring Vegetable Chicken Pot Pie? This recipe is not only mouth-watering but also incredibly easy to make. Plus, it’s a great way to use up all the fresh veggies that are in season right now.

To start with, I have got two fantastic options for you – one is from Food for my family, and the other from Feasting at Home. Both of these recipes use fresh spring vegetables and are perfect for a weekend family dinner or a quick weekday meal.

Let’s start with the Food for my family recipe. For this, you will need:

– 1 sheet puff pastry
– 4 tablespoons butter
– 1/4 cup all-purpose flour
– 2 cups low-sodium chicken broth
– 1/4 cup heavy cream
– 1/4 teaspoon dried thyme
– 1/2 teaspoon dried sage
– 1/4 teaspoon salt
– 1 pinch black pepper
– 3 cups cooked chicken, cubed
– 1 1/2 cups fresh green beans, trimmed and cut into small pieces
– 1 cup fresh or frozen peas
– 1 cup sliced carrots
– 1/3 cup diced onion
– 1/2 cup diced celery
– 2 tablespoons chopped fresh parsley

1. Preheat the oven to 375 degrees F.
2. In a large skillet, melt the butter over medium heat.
3. Add the onion, celery, and carrot, and cook for 5 minutes until softened.
4. Add the flour and stir to combine.
5. Gradually whisk in the chicken broth and heavy cream.
6. Add the thyme, sage, salt, and black pepper.
7. Bring the mixture to a simmer and cook for 5 minutes until thickened.
8. Add the chicken, green beans, peas, and parsley.
9. Stir to combine.
10. Transfer the mixture to a large baking dish.
11. Cover with the puff pastry sheet and seal the edges.
12. Brush the pastry with egg wash.
13. Bake for 30-35 minutes until the pastry is golden brown.
14. Let cool slightly before serving.

And now, let’s take a look at the Feasting at Home recipe. For this dish, you will need:

– 1 sheet frozen puff pastry, thawed
– 1 egg, whisked
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 cups chopped yellow onion
– 6-8 cups chopped, mixed vegetables (carrots, asparagus, peas, corn, green beans, mushrooms, etc.)
– 1/4 cup all-purpose flour
– 3 cups vegetable broth
– 2 tablespoons soy sauce
– 1 tablespoon chopped fresh thyme leaves
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

1. Preheat the oven to 375 degrees F.
2. Roll the pastry sheet out on a floured surface.
3. Cut out four circles using a round cutter or a small bowl.
4. Brush the circles with whisked egg and prick the center with a fork.
5. Bake for 20-25 minutes until golden brown.
6. In a large skillet, heat the olive oil over medium heat.
7. Add the garlic and onion, and sauté for 5-7 minutes.
8. Add the vegetables and sauté for another 5-7 minutes until softened.
9. Add the flour and stir to coat the vegetables.
10. Gradually whisk in the vegetable broth.
11. Add the soy sauce, thyme, black pepper, and salt.
12. Simmer for 10-15 minutes until the mixture is thickened.
13. Spoon the vegetable mixture into four bowls.
14. Top with the pastry circles.


So, there you have it – two incredible Spring Vegetable Chicken Pot Pie recipes to welcome the new season! Both of these dishes are absolutely delicious and incredibly easy to make. They’re perfect for a weekend family dinner or a quick weekday meal. And the best part? You can use any vegetables you have on hand! So, go ahead, get your apron on, and enjoy the fresh flavors of spring!