Spring Chicken Pot Pie with Flaky Crust

My Spring Chicken Pot Pie Secret

I love a good chicken pot pie recipe. But spring calls for something lighter. That’s why I use a flaky phyllo pastry crust. It bakes up so crisp and golden. It feels fancy but is so simple.

My secret is the Dijon mustard. You only need a spoonful. It makes the creamy filling taste brighter. It never tastes like mustard, I promise. It just makes everything else sing. Doesn’t that smell amazing when it bakes?

A Story About Leeks and Scallions

This spring vegetable pot pie starts with leeks and scallions. You cook them slow in butter. This is the most important step. It makes the whole kitchen smell like a garden.

I once used a whole leek that was mostly dirt. I had to wash every single layer! I still laugh at that. Now I wash them very well. This matters because it builds flavor from the very start. Good food takes its time.

Why This Filling is Special

This is an easy chicken pot pie to put together. You make the rich filling right in the pan. Fresh spinach and sweet English peas go in last. They keep their beautiful green color.

Then you stir in the chicken and fresh herbs. I use whatever I have—parsley, dill, or chives. This makes it a true herb chicken pot pie. *Fun fact: Phyllo dough means “leaf” in Greek. Those thin sheets bake into so many crispy layers!*

The Magic of the Phyllo Crust

Forget rolling out dough. For this phyllo crust pot pie, you just scrunch the sheets. Lay them right over the warm filling. It looks like a beautiful, messy nest.

Then you brush it with butter and oil. This makes it bake up so flaky and shatter-crisp. Everyone thinks you worked for hours. This matters because cooking should be a joy, not a chore. Simple tricks make the best meals.

Make It Your Own

You can make this a make ahead pot pie. Just prepare the filling and cool it. Keep it in the fridge for a day. Top with the phyllo and bake when you’re ready.

What’s your favorite spring vegetable to cook with? Would you try the flaky phyllo pastry crust? Tell me if you’ve ever cooked with leeks before. I love hearing your stories too.

Ingredients:

Instructions

Step 1: Melt butter in your pan. Cook leeks and scallions until soft. This smells like a spring garden. (Keep the heat medium-low for no color.) Do you think leeks are like giant green onions? Share below!

Step 2: Whisk broth, Dijon mustard, and bouillon paste. This Dijon mustard chicken trick adds a lovely zip. I still smile when I stir it in. It makes the whole chicken pot pie recipe sing.

Step 3: Add garlic and flour to the pan. Stir for one minute. This makes your sauce thick and cozy. Then pour in your broth mixture and spices.

Step 4: Stir in the spinach until it wilts. Add cream, herbs, peas, and chicken. Your spring vegetable pot pie filling is done. Let it cool a bit. (Letting it cool helps the flaky phyllo pastry stay crisp.)

Step 5: Preheat your oven. Scrunch sheets of thawed phyllo over the filling. Brush with melted butter and oil. Bake until golden. This easy chicken pot pie with its flaky crust is pure joy.

Creative Twists

Swap the peas for asparagus tips. They snap with spring flavor.Use fresh dill in your herb mix. It tastes so bright and happy.Make individual pot pies in ramekins. Everyone gets their own phyllo crust pot pie. Which one would you try first? Comment below!

Serving & Pairing Ideas

Serve this spring chicken pot pie with a simple green salad. A spoonful of cranberry sauce on the side is nice, too. For a heartier meal, add buttery mashed potatoes. This make ahead pot pie is wonderful for busy nights. Which would you choose tonight?

Keeping Your Spring Pot Pie Perfect

Let’s talk about storing your lovely spring chicken pot pie. Once cooled, cover it tightly. It will keep in the fridge for three days. You can also freeze it for a future cozy meal. Just wrap the whole braiser or individual portions well.

I remember my first pot pie. I left it out too long. What a sad, soggy crust that was! Now I cool it quickly. To reheat, use your oven. This keeps the flaky phyllo pastry crisp. A microwave will make it soft.

Batch cooking this recipe matters. It gives you a gift on a busy day. A homemade meal is waiting just for you. It saves time and warms your heart. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems in the kitchen. Here are three easy fixes. First, a watery filling. Make sure you simmer it long enough. It should coat the back of a spoon nicely.

Second, soggy bottom crust. I once skipped the cooling step. The hot filling steamed my pastry. Always let the filling cool a bit first. Then add your phyllo crust.

Third, bland flavor. Do not be shy with the herbs and Dijon mustard. They build layers of taste. Getting these right builds your confidence. It also makes your spring vegetable pot pie sing. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the secret to a flaky crust on chicken pot pie?

The secret is using phyllo pastry. Do not smooth it flat. Gently scrunch each sheet over the filling. This creates lots of airy layers. Brush it well with the butter and oil mix. The oil helps it get super crisp and golden. That is your key to a perfect flaky phyllo pastry.

Can I use store-bought puff pastry for chicken pot pie?

Yes, you can use store-bought puff pastry. It makes for an easy chicken pot pie. Just thaw it according to the package. Roll it out to fit your dish. Puff pastry will give a different, buttery flakiness. It is a wonderful, simple swap for this spring chicken pot pie recipe.

How do you keep the bottom crust of a pot pie from getting soggy?

Let your filling cool before adding the top. A hot filling creates steam. That steam makes the bottom soft. Let it sit for 15-20 minutes after you take it off the stove. Also, baking on a preheated sheet pan helps. It gives a burst of heat to the dish’s bottom.

What vegetables are best in a spring chicken pot pie?

Spring vegetables should be fresh and bright. Leeks and scallions are a sweet, mild start. Fresh English peas and spinach are perfect. They cook quickly and taste green and lovely. This combo makes a true spring vegetable pot pie. *Fun fact: using leeks and scallions together is called a “spring allium mix.”*

Can you make chicken pot pie ahead of time and freeze it?

You absolutely can make this pot pie ahead. It is a great make ahead pot pie. Assemble it completely but do not bake it. Wrap it very tightly with plastic and foil. Freeze for up to two months. Bake from frozen, adding about 15 extra minutes. Dinner is ready whenever you are.

How do you thicken chicken pot pie filling without making it gloopy?

Cook the flour with the butter for a full minute. This gets rid of the raw flour taste. Then whisk in your broth smoothly. Let it simmer until it thickens naturally. This creates a silky sauce, not a gluey one. The Dijon mustard chicken filling will be just right. Which tip will you try first?

From My Kitchen to Yours

I hope you love this herb chicken pot pie as much as I do. It is full of spring’s best flavors. Cooking should be a joy, not a worry. My door is always open for a chat about food.

Tell me all about your cooking adventure. Did your family enjoy it? What did you change? I read every single note you leave. Have you tried this recipe?

Happy cooking!

—Grace Hollander.

Spring Chicken Pot Pie with Flaky Crust

Author: Grace Hollander Cooking Method:Stovetop Baking Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 30 minutesCook time: 55 minutesRest time: 10 minutesTotal time:1 hour 35 minutesServings:6 servingsCalories:540 kcal Best Season:Summer

Description

A comforting and vibrant springtime classic, featuring a creamy chicken and vegetable filling topped with a golden, flaky phyllo crust.

Ingredients

• 6 tablespoons (84g) unsalted butter, cold or room temperature
• 1 to 2 cups (100-200g) sliced leeks
• 1/2 cup (30g) sliced scallions
• 2 cloves garlic, roughly chopped
• 10 oz fresh spinach
• 10 oz (about 2 cups) fresh English peas, cooked and drained
• 2 cups (340g) cubed chicken
• 1/2 cup (62g) all-purpose flour
• 3 1/2 cups (840g) chicken broth
• 2 teaspoons (10g) chicken bouillon paste, optional
• 1 tablespoon (15g) Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup (120g) heavy cream
• 1/2 cup (7g) fresh herbs, chopped
• One sleeve frozen phyllo pastry, thawed
• 2 tablespoons (28g) unsalted butter, melted
• 2 tablespoons (26g) olive oil

Instructions

1. In a 3.5-qt cast iron braiser, heat the butter over medium-low heat. Add the leeks and scallions and cook until softened, 8 to 10 minutes (no color on this).
2. Meanwhile, in a large liquid measuring cup, whisk together the chicken broth, extra bouillon paste (if using), and the Dijon mustard.
3. Add the garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, 1 minute.
4. Stir in the chicken broth mixture, salt, pepper, garlic powder, and onion powder.
5. Add the spinach bring to a simmer over medium heat. Simmer until the spinach is wilted, about 2 minutes.
6. Reduce the heat to low. Stir in the heavy cream and herbs. Then, stir in the English peas and chicken. Remove from heat and let cool while the oven preheats.
7. Preheat the oven to 400 F (205 C).
8. Working with one sheet at a time, scrunch and arrange the phyllo pastry over the filling.
9. Combine the 2 tablespoons (28g) melted butter and olive oil. Brush this onto the pastry.
10. Bake until the pastry is golden and the filling is bubbling, 30 minutes. Let cool 10 minutes before serving.

Notes

For a richer flavor, use rotisserie chicken. Ensure the filling has cooled slightly before adding the phyllo to prevent it from becoming soggy. Leftovers can be stored in the refrigerator for up to 3 days.

Keywords:Chicken Pot Pie, Spring, Phyllo, Comfort Food