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–+ servings

Chicken Pot Pie with Spring Vegetables One-Pot Recipe

This comforting one-pot recipe delivers all the delicious flavors of a classic chicken pot pie without the hassle of multiple pans.
A rich and creamy chicken filling is enhanced with fresh spring vegetables and topped with a golden, flaky puff pastry crust, making it a perfect balance of ease and indulgence.
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Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American, Comfort food
Servings 6

Equipment

  • Dutch oven with a lid
  • Pizza cutter or sharp knife
  • Parchment paper
  • Pastry brush

Ingredients
  

For the Crust:

  • 1 9x9-inch sheet puff pastry, thawed
  • 1 large egg lightly beaten

For the Filling:

  • 4 tablespoons unsalted butter
  • 1 pound leeks white and light green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly
  • 4 carrots peeled and cut into ½-inch pieces
  • 1 teaspoon table salt
  • 4 garlic cloves minced
  • 2 teaspoons tomato paste
  • ½ cup all-purpose flour
  • 3 cups chicken broth plus extra as needed
  • ¼ cup heavy cream
  • 1 teaspoon soy sauce
  • 2 bay leaves
  • 2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 pound asparagus trimmed and cut on the bias into 1-inch lengths
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh tarragon or parsley
  • 1 tablespoon grated lemon zest plus 2 teaspoons juice

Instructions
 

  • Cut a sheet of parchment paper to match the outline of the Dutch oven lid and place it on a large plate or upturned baking sheet. Roll out the puff pastry sheet into a 15x11-inch rectangle on a lightly floured surface. Using a pizza cutter or sharp knife, cut the pastry widthwise into ten 1 ½-inch-wide strips.
  • Space 5 pastry strips parallel and evenly across the parchment circle. Fold back the 1st, 3rd, and 5th strips. Lay one additional pastry strip perpendicular to the 2nd and 4th strips, keeping it snug to the edges of the pastry, then unfold the original strips. Repeat with the remaining pastry strips, alternating between folding back different sections to create a lattice pattern. Trim any excess pastry along the outline of the parchment circle. Cover loosely with plastic wrap and refrigerate while preparing the filling.
  • Adjust the oven rack to the lower-middle position and preheat the oven to 400°F. Melt butter in a Dutch oven over medium heat. Add leeks, carrots, and salt, cooking until softened (about 5-7 minutes). Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Stir in flour and cook for 1 more minute.
  • Gradually stir in chicken broth, scraping up any browned bits and smoothing out lumps. Stir in heavy cream, soy sauce, and bay leaves. Bring to a simmer and cook until the mixture thickens, about 3 minutes. Stir in the chicken pieces and return to a simmer.
  • Turn off the heat, cover the Dutch oven with the inverted lid, and carefully place the parchment with the prepared pastry lattice on top. Brush the pastry with egg wash and sprinkle with salt. Transfer the pot to the oven and bake until the pastry is puffed and golden brown, about 25-30 minutes, rotating the pot halfway through baking.
  • Remove the pot from the oven and transfer the parchment with the baked pastry to a wire rack. Discard the bay leaves. Stir asparagus into the filling and cook over medium heat until crisp-tender, about 3-5 minutes. Turn off the heat, stir in peas and let sit until heated through, about 5 minutes. Adjust the consistency with extra hot broth as needed. Stir in tarragon, lemon zest, and juice. Season with salt and pepper to taste. Place the baked pastry back on top of the filling and serve warm.
Keyword Dutch oven pot pie, Easy chicken pot pie, homemade pot pie recipe, one-pot chicken recipes, simple pot pie, skillet pot pie
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