Puff Pastry Chicken Pot Pie with Asparagus and Mushrooms
This Chicken Pot Pie with Puff Pastry Crust is packed with fresh veggies and a creamy yet lower-fat and lower-calorie sauce that brings it all together.
Chicken Pot Pie with Puff Pastry Crust
Chicken pot pie, with its homemade buttery crust and thick creamy sauce, rings in the comfort food season each and every Fall and then continues well into the cozy vibes of winter. Who’s with me in calling this pure comfort in a bowl?
But when winter gives way to spring and we start easing into our summery daze, those cravings for traditional chicken pot pie get a literal gut-check when faced with the fact that it’s time to transition from hiding underneath winter’s cocooning cardigan sweaters to strutting our stuff in summer shorts and sassy swimsuits.
But that’s what I love about this lighter chicken pot pie recipe: It cures my still-holding-strong comfort food cravings (because do they ever really disappear?) with a healthier adaptation of ingredients, making it a favorite home-cooked dinner no matter what season it shows off in.
What’s in This Easy Chicken Pot Pie?
I, for one, am all about the joys of a classic chicken pot pie, resplendent with a homemade butter crust and a butter and cream sauce that leaves you begging for seconds. I mean, it’s the dinner I ask for every year on my birthday because if there’s one day to treat yo’self, yo’ birthday is it!
My husband was the first one to take this puff pastry crust shortcut in place of a regular double-crust pie, which in itself is surprising because he is always of the “more butter, more cream” mentality. But like so many of us cooks in the kitchen, he’s figuring out that making small ingredient tweaks and healthier choices can really make a difference in both saving time and in saving our waistlines without sacrificing taste.
These healthier choices start with the chicken pot pie filling that’s loaded chock full of fresh veggies that step outside the traditional ingredient mix—asparagus, mushrooms, leeks—with a bit of garlic and fresh thyme sautéed in just a bit of canola oil while carrots, baby red potatoes, and peas give a nod to the classic pot pie flavors.
How to Make Chicken Pot Pie with Puff Pastry Crust
Once the veggies have cooked to become tender and the chicken is added, I pretty much follow my same method for traditional pot pie by making a roux by sprinkling the ingredients in the skillet with all-purpose flour and then stirring and cooking for a minute or two so to lose that floured taste.
With this method, I’m saving fat and calories—only 2.5 grams of fat and 60 calories per cup of almondmilk of which this recipe calls for just half that amount. Plus, almond milk is both shelf stable and refrigerator ready so it’s easy to have on hand.
The result is a creamy sauce that delivers all the pot pie flavor.
The packages of puff pastry I use come with two sheets of pastry. I used just one to make these four individual pies by rolling the pastry out just a bit thinner than it comes out of the package, then cutting it into quarters to top the filling and just barely hang over the sides of the bowls, leaving just a bit of filling to peek out of the edges.
A quick whisk of egg and water is brushed onto the puff pastry before they go off into the oven to become golden brown and all puffed-up—just like your ego will be when everyone declares how much they love these lightened-up pot pies.
Absolutely! Feel free to mix and match vegetables to suit your cravings.
Can I Use Ground Chicken?
Yes, but the texture of your chicken pot pie filling will be different than mine. But if that’s what you have on hand, give it a try and let me know how it turns out!
Tips for Making Chicken Pot Pie with Puff Pastry Crust
This healthy chicken pot pie is also a great way to use up leftover turkey, or keep it wholly vegetarian by doubling up on the amount of veggies instead.
This recipe makes enough filling for 4 individual tall baking dishes or ramekins (1 ½ to 2 cups each), or two 9-inch pies or 1 heaping 10-inch pie. You can also prepare it in
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If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Ingredients
- 2 tablespoons canola oil
- 1½ cups thinly sliced leeks , white parts only
- 1 ½ cup sliced brown mushrooms
- 3 cloves garlic , pressed or minced
- 1 ½ cups chopped asparagus
- 1 cup baby red potatoes , quartered
- ½ cup sliced carrots , about 2 carrots
- 1 ½ teaspoons fresh thyme leaves , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups diced chicken breast
- 1 cup frozen peas
- ½ cup all-purpose flour
- 2 cups chicken broth
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