Tender chicken and spring peas are bathed in a potato leek “soup” that’s buttery with just enough cream and Irish cheddar cheese to make it rich and velvety. There’s a little fresh dill in there too. This spectacular, light-green hued filling is topped with circles of puff pastry and baked to golden-brown perfection.
Spring Chicken Pot Pie
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 rotisserie chicken, white meat shredded
- 4 T. unsalted butter
- 2 leeks, white and light green parts only, chopped
- 2 potatoes, peeled and sliced
- 1 t. salt
- ½ t. white pepper
- 2 c. chicken broth
- ¼ c. heavy cream
- ½ c. Irish cheddar cheese, shredded
- 2 T. fresh dill, chopped
- 1 c. frozen baby peas
Preparation
- Preheat oven to 450 degrees. Cut puff pastry into four circles to fit the tops of 4 large ramekins or ceramic soup dishes (oven-safe).
- Heat butter over medium-high heat in a large sauce pan and add leeks. Cook for about 5 minutes. Add potatoes, chicken broth, salt and pepper. Bring to a boil, then lower heat to simmer for about 20 minutes, or until potatoes are fork-tender.
- Remove the leek and potato mixture from the heat and blend until smooth. I used an immersion blender directly in the sauce pan.
- Return the leek and potato "soup" to the stove. Over medium heat, stir in the cream, shredded chicken, peas and dill. Then add the Irish cheddar and stir until melted.
- Divide the filling evenly among four ramekins or soup dishes. Top each dish with a circle of the puff pastry.
- Bake on the center rack of the oven for 20 - 25 minutes, until puff pastry is golden brown. Allow to cool for about 5 minutes and serve.
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