Chicken Pot Pie

This delicious one-pan spring chicken pot pie with spinach, peas, asparagus, leeks and herbs is quick to make and is topped with crispy buttery phyllo pastry instead of puff pastry for a lighter finish. Perfect for when you want a hearty meal with all the fresh flavours of spring.

Yield:
6 portions
Category:
Casseroles and One Pots
Cuisine:
Canadian
Prep Time:
15 min
Cooking Time:
30 min
Total Time:
45 min

INGREDIENTS:

  • 4 cups cooked chicken, chopped or shredded
  • 6 tablespoons of unsalted butter
  • 2 leeks white and light green parts only, cleaned, sliced in half lengthwise and then sliced thin (or 4-6 green onions or 1 yellow onion)
  • 2-3 cups of chopped fresh spinach
  • 3 cloves garlic, peeled and minced
  • 8 oz white or cremini mushrooms, sliced
  • 1 teaspoon fresh thyme leaves finely chopped
  • 1/3 cup all purpose flour
  • ¼ cup white wine (optional)
  • 2 cups of chicken stock
  • ½ cup heavy cream or creme fraïche
  • Zest of one lemon
  • ½ tablespoon Dijon mustard (or grainy mustard)
  • 1½ teaspoons salt, or more to taste
  • ½ teaspoon black pepper, or more to taste
  • 1 cup frozen English peas
  • 1 cup chopped asparagus
  • ¼ cup chopped fresh parsley

DIRECTIONS:

  1. Pre Heat oven to 400°F.
  2. Melt butter in a large, shallow dutch oven or large deeper skillet over medium heat. Add the leeks, mushrooms, garlic and thyme and sauté for 5 mins until soft.
  3. Stir through the chopped spinach and cook until starting to wilt
  4. Sprinkle over the flour and stir constantly for 1 minute. Deglaze the pan starting with the white wine if using then add the chicken stock, heavy cream, mustard and lemon zest while stirring. Bring to a simmer and cook 1-2 minutes or until mixture is a thick gravy like consistency.
  5. Season with salt and pepper adding more if needed to taste
  6. Stir in the shredded chicken, peas and the asparagus and chopped parsley. Stir well to combine then remove from heat and allow to cool slightly while you roll out and prepare the phyllo and melt the butter Scrunch the phyllo pastry sheets over the mixture, brush with melted butter or oil and bake for 20-30 mins or until phyllo is golden brown and filling is bubbling at the sides
  7. Allow to cool for 10 minutes once out of the oven and then spoon out and serve

Print

This recipe can be found online at: lemonzest.ca/Home/Recipes/9602