Spring Chicken Pot Pie
Spring Chicken Pot Pie
There’s a reason our farmer grandparents always ate their sweet peas in butter and heavy cream — it tasted amazing. Spring veggies and cream are simply made for each other. We pack our pot pie with English peas, green onions, baby spinach — and a bunch of parsley and tarragon, so it feels extra fresh and seasonal. For the sauce, we swirl in mustard and a great big dollop of crème fraîche. It’s richer and tangier than the classic recipe, creating a pie that’s as light and gently zippy as it is comforting.
This recipe is also super easy to put together. We use a Gelson’s rotisserie chicken, so all we have to do is shred the meat — easy peasy. (Plus, you can make stock with the leftovers!) The crust is a sheet of frozen puff pastry, so there’s no mixing, resting, or rolling, and it bakes up super flaky, golden brown, and rustic looking. Most importantly, it tastes glorious when you break it into the creamy filling. Our perfect bite: a little crust, half-soft with cream sauce, half-crispy, a chunk of tender chicken, and the wilted spinach. It’s a little like spinach dip, but way better. But of course, there are so many good bites.
The magic of those little shortcuts is that you can spontaneously decide to make pot pie — at the end of a long day, when both veggies and comfort food sound super good, or even as you’re strolling past our tower of freshly roasted rotisserie chickens.
2 Tbsp extra-virgin olive oil
1 bunch green onions, sliced into 1” pieces
5 oz Gelson’s organic baby spinach
2 garlic cloves, grated
3 cups shredded Gelson’s rotisserie chicken
1 cup chicken stock
1 Tbsp whole grain mustard
¾ cup English peas
¾ cup crème fraîche
1 Tbsp finely chopped Gelson’s organic fresh tarragon
2 Tbsp finely chopped fresh parsley
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
1 sheet puff pastry, thawed
1 large Gelson’s egg, beaten, for egg wash
Preheat the oven to 400°.
Heat the olive oil in a large Dutch oven or cast iron over medium-high heat. Add the green onions and saute for 3 minutes, or until softened and bright in color.
Add the spinach and garlic, and cook, stirring frequently, for 4 to 5 minutes, or until the spinach has cooked down and the green onions are starting to brown.
Add the shredded chicken, chicken stock, and whole grain mustard. Stir, and bring to a simmer. Cook, uncovered, for 5 to 7 minutes, or until the stock has reduced by three-quarters.
Stir in the English peas, crème fraîche, tarragon, and parsley, and season with kosher salt and black pepper. Remove from the heat.
Roll out the thawed puff pastry dough, and cut it into a circle approximately 1” larger than the skillet.
Cover the skillet with the dough, folding the overhanging dough under so it’s just the size of the skillet. Press the edges of the dough into the pan using the back of a fork. Brush the dough with the egg wash.
Bake for 17 to 20 minutes, or until the crust is golden brown.
Let the pot pie cool for 5 minutes before serving.
Recipe adapted from: BBC Good Food