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Garlic Chicken and Vegetable Pot Pie

3 reviews / 4.7 average

Easter Highlight #10: Cheesy potatoes, carrot cake, and chocolate bunnies. Cheesy potatoes, carrot cake, and chocolate bunnies. Chees…

Easter Highlight #9: Wearing my sunglasses minus one sun glass and not being the first to realize it.

Easter Highlight #8: “Daddy Took the Bunny” – an original vocal composition by Bjork sung from behind the wheel of a Honda Accord. This is seriously my life.

Easter Highlight #7: Cheesy potatoes take two.

Garlic chicken and vegetable pot pie in a pan with a wooden spoon.

Easter Highlight #6: Asparagus, leeks and garlic chicken in a buttery sauce topped with a flaky crust. Hey-o vegetable pot pie.

Easter Highlight #5: Knowing that the aforementioned scenario is waiting for me in the fridge. Hey-o-o-o!

Easter Highlight #4: Finding out that Mom accidentally used twice the butter on this year’s cheesy potatoes. She’s my hero.

Easter Highlight #3: Different churches, different families… same outfit.

Easter Highlight #2: Repurposing the salted double chocolate muffins as a midnight snack. Why must I do these things?

Eater Highlight #1: Canceling my Easter run and writing an Easter highlight blog instead. With chocolate on my face.

Garlic chicken and vegetable pot pie in a pan on a blue napkin.
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A picture of Garlic Chicken and Vegetable Pot Pie

Garlic Chicken and Vegetable Pot Pie


Description

This garlic chicken and vegetable pot pie is a perfect easy springtime dinner. Made with asparagus, carrots, and leeks. So comforting!


Ingredients

Scale
  • 8 tablespoons salted butter, divided
  • 1 leek, white and light green parts, sliced and rinsed in a bowl of water
  • 2 cups sliced carrots
  • 2 cups chopped asparagus
  • 12 ounces frozen peas
  • 1 garlic rotisserie chicken (or about 2 cups shredded chicken seasoned with garlic)
  • 23 cloves garlic
  • 3/4 cup flour
  • 2 cups chicken stock
  • salt and pepper to taste
  • 1 sheet pie crust, 1 sheet puff pastry, or 1 croissant dough sheet

Instructions

  1. Make the filling: Melt 1 tbs. butter in a large pot over medium high heat. Add leeks and carrots and saute for 5 minutes. Add asparagus and cook another 5 minutes, or until vegetables are just tender crisp. Remove from heat, stir in frozen peas, and set aside. Shred chicken and add to the pot.
  2. Make the sauce: Melt 6 tbs. butter in a large saucepan. Add garlic and gently saute over medium heat for about 1 minute. Add flour and stir until a thick paste forms. Add the stock, 1 cup at a time, whisking after each addition. Season generously with salt and pepper. Sauce should be thick! Add to chicken and vegetables and mix to combine.
  3. Top it: Pour mixture into a greased pie pan or 9×13 baking dish. Top with crust of your choice, stretching or rolling dough so that it just barely hangs over the edge of your dish (see notes). Bake at 375 for 20-30 minutes, or until the crust is golden brown. Brush the warm crust with 1 tbs. melted butter. Let stand 5-10 minutes before serving. This is best served the same day that it’s baked.

Notes

I had about one serving of extra filling that didn’t fit in my pie dish. I ate it with shredded cheese and no crust – it was absolutely delicious.

For the crust, I used a pre-made croissant dough sheet that was in the refrigerated dough section at the store. I stretched it to cover the whole pie dish, folded it over the edges, and cut a few slits in the middle.

If you want a more shiny crust, whisk one egg and brush it over the crust before baking.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: American

Keywords: chicken pot pie, chicken and vegetable pot pie, pot pie recipe

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I don’t mean to undermine myself here, but I can’t stop thinking about that salted double chocolate muffin I just ate. Check back on Wednesday as if your life depended on it.

In the meantime, this should keep you busy. Seriously. YUM. Leeks, asparagus, and garlic chicken, oh my!

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35 Comments

  1. Pinch of Yum Logo

    Sounds like a lovely Easter! I mean, chocolate and cheese–two of the best things you can put in your mouth. =)

  2. Pinch of Yum Logo

    A croissant dough sheet? I don’t think I’ve seen those around but I am determined to find them. They sound incredible.

    And gorgeous pot pie. I’ve been having a huge craving for pot pie these last couple of weeks but I just couldn’t get myself to buy it from Boston Market. I’ll have to whip these up over the weekend! 🙂

  3. Pinch of Yum Logo

    Lindsay, this looks AMAZING. i love ton of veggies in my pot pie. and i love the shortcut using premade pie crust. genius! and i obviously LOVE the photos. 🙂 and from your book, i learned about your use of thirds… i’m working on that!

  4. Pinch of Yum Logo
    Lizabeth K.

    Am I going to be the first one to comment on “Eater Highlight # 1”? Because I think my neighbors were wondering what the sudden outburst of laughing was. 🙂

  5. Pinch of Yum Logo

    Wow, looks great! I love chicken pie, for some reason haven’t made it in quite some time. I like the addition of garlic here, will have to try.

    1. Pinch of Yum Logo

      It was so awkward because it was a rectangular dough sheet over a pie pan, but I was a little too lazy to trim it… I guess it made for some nice snacking croissant triangles! 🙂

  6. Pinch of Yum Logo
    Kate

    Ok, so… asparagus in pot pie? Genius! Don’t know why I never thought of that, but it was delicious. I, conveniently, had a package of puff pastry left over from our Easter dinner and was quite happy to put it to use!

  7. Pinch of Yum Logo
    Lee

    I made this today using some frozen shredded turkey left over from Thanksgiving… I also used regular onions, celery, a couple of diced potatoes and some parsley & fresh thyme.. kept the carrots (still from our garden) & frozen peas. The roux was a bit too thick for me, so I added another cup of broth… it was DELICIOUS!! I think the sautéed garlic in the roux was awesome… my husband wanted to eat it by the spoonful!
    I also made my own crust as had none at home, but adding a bit of vinegar and making it in a food processor isn’t anymore work than thawing it out.
    Thanks for a great recipe – even tho’ I totally changed a lot, the garlicky roux was what really made it IMHO and I’ll keep that in mind for other recipes.

  8. Pinch of Yum Logo
    Flavia

    Love tour website and just found this great recipe for chicken pot pie. I had to modify a bit since I didn’t have asparagus and the filling didn’t go to the top of my dish, so I just laid the crust over… perfect meal for a cold winter Sunday!

  9. Pinch of Yum Logo
    Roslyn Breyette

    Just made this for a sweet adoptive family who just brought home their first baby! I made it with crust on the top and bottom (because, crust. yum) and it’s amazing!!