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WIH Original

Spring Chicken Pot Pie with Asparagus, Mushrooms & Light Cream Sauce

🍝 dinner·⏱ 65 min·4 servings

Ingredients

Servings
4
  • 2 cups cooked chicken
  • 1 bunch asparagus
  • 1 cup button mushrooms
  • 1 medium carrot
  • 1 small onion
  • 2 cloves garlic
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup milk or half-and-half
  • 1 tsp fresh thyme
  • salt
  • black pepper
  • 1 sheet pie crust or puff pastry
  • 1 large egg

How to Make It

  1. 1Preheat oven to 400°F (200°C).
  2. 2In a large skillet, melt butter over medium heat.
  3. 3Add onion, carrot, mushrooms, and garlic, cooking until softened.
  4. 4Stir in flour and cook for 1–2 minutes to form a roux.
  5. 5Gradually whisk in chicken broth and milk, stirring until thickened.
  6. 6Add thyme, salt, and pepper.
  7. 7Stir in chicken and asparagus and cook for 2–3 minutes.
  8. 8Transfer filling to a baking dish or individual ramekins.
  9. 9Top with pie crust or puff pastry, trimming excess.
  10. 10Brush with egg wash.
  11. 11Bake for 20–25 minutes until crust is golden and filling is bubbling.
  12. 12Let cool slightly before serving.