Chicken Pot Pie with Spring Vegetables

Chicken Pot Pie with Spring Vegetables
Host of "America's Test Kitchen," Julia Collin Davison is making the perfect dish for a wintery day.
Chicken Pot Pie
Seasonal Event:
Serves 6
1 Hour 30 Minutes


  • 1 (91/2 by 9 inch) sheet puff pastry, thawed
  • 4 tablespoons unsalted butter
  • 1 pound leeks, white and light green parts only, halved lengthwise, cut into 1/2 inch pieces, and washed thoroughly
  • 4 carrots, peeled and cut into 1/2 inch pieces
  • Salt and pepper
  • ½ cup all-purpose flour
  • 4 garlic cloves, minced
  • 1 teaspoon tomato paste
  • 3 cups chicken broth, plus extra as needed
  • ¼ cup heavy cream
  • 1 teaspoon soy sauce
  • 2 bay leaves
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 pound asparagus, trimmed and cut on bias into 1 inch lengths
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh tarragon or parsley
  • 1 tablespoon grated lemon zest plus 2 teaspoons juice


  1. Cut sheet of parchment paper to match outline of Dutch oven lid and place on large plate or upturned rimmed baking sheet. Roll puff pastry sheet into 15 by 11‑inch rectangle on lightly floured counter. Using pizza cutter or sharp knife, cut pastry widthwise into ten 11/2‑inch-wide strips.
  2. Space 5 pastry strips parallel and evenly across -parchment circle. Fold back first, third, and fifth strips almost completely. Lay additional pastry strip perpendicular to second and fourth strips, keeping it snug to folded edges of pastry, then unfold strips. Repeat laying remaining 4 pastry strips evenly across parchment circle, alternating between folding back second and fourth strips and first, third, and fifth strips to create lattice pattern. Using pizza cutter, trim edges of pastry following outline of parchment circle. Cover loosely with plastic wrap and refrigerate while preparing filling.
  3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Melt butter in Dutch oven over medium heat. Add leeks, carrots, and 1 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in flour, garlic, and tomato paste and cook for 1 minute.
  4. Slowly stir in broth, scraping up any browned bits and smoothing out any lumps. Stir in cream, soy sauce, and bay leaves. Bring to simmer and cook until mixture is thickened, about 3 minutes. Stir in chicken and return to simmer.
  5. Off heat, cover pot with inverted lid and carefully place parchment with pastry on lid. Brush pastry with egg and sprinkle with salt. Transfer pot to oven and bake until pastry is puffed and golden brown, 25 to 30 minutes, rotating pot halfway through baking.
  6. Remove pot from oven. Transfer parchment with pastry to wire rack; discard parchment. Remove lid and discard bay leaves. Stir asparagus into filling and cook over medium heat until crisp-tender, 3 to 5 minutes. Off heat, stir in peas and let sit until heated through, about 5 minutes. Adjust filling consistency with extra hot broth as needed. Stir in tarragon and lemon zest and juice. Season with salt and pepper to taste. Set pastry on top of filling and serve.