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Chicken Pot Pie with Spring Vegetables
Ingredients
  • subheading: GATHER YOUR INGREDIENTS:
  • 1 (9½ by 9-inch) sheet puff pastry, thawed
  •  
  • 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
  •  
  • Salt and pepper
  •  
  • ½ cup
  • all-purpose flour
  •  
  • 4 garlic cloves, minced
  •  
  • 1 teaspoon
  • tomato paste
  •  
  • 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 large egg, lightly beaten
  •  
  • 1 pound asparagus, trimmed and cut on 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
  •  
  • View Nutritional Information i
  • subheading: KEY EQUIPMENT:
  • Chef's Knives Large Dutch Ovens Pizza Cutters
  • subheading: BEFORE YOU BEGIN:
  • To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. We prefer to place the baked pastry on top of the filling in the pot just before serving for an impressive presentation; however, you can also cut the pastry into wedges and place them over individual portions of the filling.
Steps
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