Spring Chicken Pot Pie Recipe

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
spring chicken pot pie

As the frosty tendrils of winter begin to thaw and the first green shoots of spring make their presence felt, our thoughts naturally turn towards lighter, brighter and fresher meals to celebrate the season’s bounty. Yet, the lingering chill of early spring evenings calls for comfort food that warms the heart and soul. Enter the spring-inspired chicken pot pie: a classic comfort dish reimagined with the vibrant, tender vegetables of spring, and a golden, flaky crust.

This recipe is an ode to the transition between seasons, combining the hearty, comforting embrace of a traditional chicken pot pie with the crisp, fresh flavors that are synonymous with spring. Think tender chunks of chicken, enveloped in a creamy sauce, paired with young carrots, flavorful leeks, crisp asparagus and sliced mushrooms, all encased in a buttery crust that crumbles at the slightest touch.

Whether you’re celebrating the return of longer days, looking for the perfect dish to grace your Easter table, or simply in need of a comforting meal that brings a taste of spring to your dinner table, this spring-inspired chicken pot pie is a celebration of renewal and comfort. Join us as we bridge the gap between the hearty fare of winter and the light, refreshing dishes of summer, starting with this delectable pie that’s sure to become a new seasonal favorite.

A Spring-Inspired Chicken Pot Pie Recipe

This spring, whip up a delightful twist on a classic comfort food: our Spring Chicken Pot Pie. Designed to serve six, this recipe is not just a feast for the senses but also a mindful choice with only 220 calories per serving. For those on Nutrisystem, it’s a balanced dinner that fits into your meal plan as one SmartCarb, one PowerFuel, one Extra and one Vegetable serving.

The foundation of this savory pie is a homemade pie crust made from whole wheat flour and cubes of cold light butter for that perfect flaky texture. Enhanced with egg yolks and a splash of nonfat milk, the dough is rolled out to create a hearty yet health-conscious base.

At the heart of this dish is the filling, a vibrant mix of spring vegetables and tender chicken that captures the essence of the season. Begin by sautéing diced carrots, sliced leek, minced garlic and sliced mushrooms in olive oil until the mushrooms are tender. The fresh snap of asparagus, combined with the aromatic blend of dried rosemary and thyme, infuses the dish with the flavors of spring.

Whole wheat flour and low sodium chicken broth are stirred in to thicken the mixture, creating a rich and creamy filling that is both comforting and nutritious. Cubed or shredded chicken adds a satisfying protein punch to complete the filling.

Assembling the pot pie is a breeze. Simply roll out the chilled dough to fit the size of your skillet and drape it over the savory filling. A few venting holes cut into the center and a brush of egg yolk over the top ensure a golden, crisp crust. Baked to perfection at 375 degrees for 30-35 minutes, the pot pie emerges with a golden-brown crust, ready to be served after a brief cooling period.

This Spring Chicken Pot Pie recipe is a celebration of seasonal flavors, wrapped in a package of comfort and nostalgia. Whether you’re looking for a new springtime favorite to share with family or a tasty way to stay on track with your health goals, this pot pie promises satisfaction in every bite.

Customizing Your Spring Chicken Pot Pie

The beauty of a Spring Chicken Pot Pie lies not just in its delightful blend of flavors and textures, but also in its versatility. Cater to specific dietary needs, use up what’s in your fridge or simply experiment with new flavors! There are numerous ways to customize this classic dish. Here are some ideas to inspire your next culinary creation:

1. Vary the Vegetables

Seasonal Shifts: Embrace the season’s offerings by incorporating other spring vegetables such as peas, green beans or baby spinach. Each season offers its unique produce that can transform your pot pie into a seasonal celebration.

Root for Roots: Consider adding or substituting with root vegetables like parsnips, turnips or sweet potatoes for a deeper, earthier flavor profile.

2. Protein Alternatives

Meat Variations: If chicken isn’t your preference or you’re looking for a change, try using turkey, lean pork or even beef. Each offers a different flavor and can be a delightful twist on the traditional.

Go Plant-Based: For a vegetarian version, substitute the chicken with chickpeas, lentils or a mix of hearty mushrooms like portobello or shiitake. These provide wonderful textures and flavors as well as being excellent protein sources.

3. Herbs and Spices

Fresh Herbs: If you have access to fresh herbs, they can make a world of difference. Fresh thyme, rosemary or parsley can provide a brighter, more vibrant flavor to your pot pie.

Spice It Up: Don’t shy away from adding a pinch of spice for a little extra warmth. Paprika, curry powder or a dash of cayenne pepper can add an interesting kick.

4. Crust Creations

Alternative Crusts: While the whole wheat crust is a healthier option, you can experiment with other types of dough such as puff pastry, filo dough or even a gluten-free crust.

Top It Off Differently: For a lighter version, you might top your pie with mashed potatoes or a root vegetable mash, similar to a shepherd’s pie. This variation offers a delightful texture and flavor contrast.

5. Dairy Adjustments

Cheese Please: Sprinkle some grated cheese on top of the crust before baking for a golden, cheesy crust. Consider varieties like cheddar for its sharpness, Gruyère for its nuttiness, or even a sprinkle of Parmesan for a salty bite.

Milk Alternatives: If you’re looking to make the dish dairy-free, substitute the nonfat milk in the crust with almond, soy or oat milk, and use a dairy-free butter alternative.

By playing around with these elements, you can create a Spring Chicken Pot Pie that not only suits your dietary needs and taste preferences but also keeps the dish exciting with every rendition. Experimentation is key, and with each change, you discover new flavors and combinations that can elevate this classic comfort dish into a personalized culinary masterpiece. Check out the Nutrisystem Grocery Guide for more information on counting ingredient swaps and add-ins on your plan.

Servings: 6

Calories per Serving: 220

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 1 Extra and 1 Vegetable

Ingredients:

  • Pie Crust
  • 1 cup whole wheat flour
  • ¹⁄₃ cup light butter, cold and cubed
  • 2 egg yolks, divided
  • 1-2 Tbsp. nonfat milk
  • Filling
  • 1 Tbsp. olive oil
  • ½ cup carrots, diced
  • 1 leek, halved and sliced
  • 2 tsp. minced garlic
  • 1 cup mushrooms, sliced
  • ½ cup asparagus, chopped
  • 1 tsp. dried rosemary
  • 1 ½ tsp. dried thyme
  • 2 Tbsp. whole wheat flour
  • 1 ½ - 2 cups chicken broth, low sodium
  • 1 cup cooked chicken, cubed or shredded

Directions:

  1. Preheat oven to 375°F.
  2. Make the crust by combining flour and cubed butter until the mixture looks like coarse crumbs.
  3. Fold in 1 egg yolk and milk. Fold into a ball, wrap and refrigerate while you prepare the pie filling.
  4. Place a large oven-safe skillet on the stove over medium heat. Add the olive oil. When the oil is hot, add the carrots, leeks, garlic and mushrooms. Cook for about 5 minutes, until the mushrooms are soft.
  5. Stir in the asparagus, rosemary and thyme.
  6. Stir in the flour until ingredients are well coated.
  7. Add 1 ½ cups chicken broth and bring to a boil until the mixture has thickened. Add more as needed to thin out.
  8. Add the chicken.
  9. Take the dough out of the fridge and roll it into the size of the skillet. Drape the crust over the top of the filling in the skillet.
  10. Cut 4 venting holes in the center of the crust. Brush with a little bit of the second egg yolk.
  11. Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for 5-10 minutes before serving.
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