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Challenge: Savoring Spring

Spring Chicken Pot Pie

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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


  • 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


  1. 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).
  2. 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.
  3. Remove the leek and potato mixture from the heat and blend until smooth. I used an immersion blender directly in the sauce pan.
  4. 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.
  5. Divide the filling evenly among four ramekins or soup dishes. Top each dish with a circle of the puff pastry.
  6. 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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