Chicken and Spring Vegetable Skillet Pot Pie

Filled with tender chicken, sweet peas, asparagus, carrots, and leeks in a creamy herb sauce, this lighter take on the classic feels perfect for chilly spring evenings. Topped with flaky puff pastry and packed with fresh flavors like lemon, dill, and parsley, it will quickly become one of your favorites to make this time of year!

1. Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add leeks and carrots and cook for 5–6 minutes until softened. Add asparagus and garlic and cook 1 minute more.

2. Sprinkle flour over vegetables and stir constantly for 1 minute. Slowly pour in chicken broth, stirring until smooth. Add half-and-half and simmer for 3–4 minutes until slightly thickened.

3. Stir in chicken, peas, dill, parsley, Dijon, lemon zest, lemon juice, salt, and pepper.

4. Top with puff pastry or pie crust. Trim edges if needed and cut a few small slits for steam. Brush with egg wash.

5. Bake for 25–30 minutes until deeply golden and bubbling. Let rest 10 minutes before serving.

Chicken and Spring Vegetable Pot Pie

Serves 6

4 tablespoons butter

2 leeks, well washed and thinly sliced

2 medium carrots, peeled and diced

1/2 pound asparagus, trimmed and cut into 1-inch pieces

3 cloves garlic, minced

1/4 cup flour

2 cups chicken broth

1 cup half-and-half or whole milk

1 pound cooked shredded chicken

1 cup frozen peas

1 tablespoon chopped fresh dill

2 tablespoons chopped flat-leaf parsley

1 teaspoon Dijon mustard

Zest and juice of 1 lemon

1 teaspoon kosher salt

1/2 teaspoon black pepper

All you do:

1. Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add leeks and carrots and cook for 5–6 minutes until softened. Add asparagus and garlic and cook 1 minute more.
2. Sprinkle flour over vegetables and stir constantly for 1 minute. Slowly pour in chicken broth, stirring until smooth. Add half-and-half and simmer for 3–4 minutes until slightly thickened.
3. Stir in chicken, peas, dill, parsley, Dijon, lemon zest, lemon juice, salt, and pepper.
4. Top with puff pastry. Trim edges if needed and cut a few small slits for steam. Brush with egg wash.
5. Bake for 25–30 minutes until deeply golden and bubbling. Let rest 10 minutes before serving.