Pin Recipe Spring Skillet Chicken Pot Pie with Asparagus and Peas is the recipe I crave most when tender green veggies start filling the market. This lighter take on a classic delivers all the creaminess and comfort of traditional pot pie but brightened up for the season. Making it in a single skillet streamlines the process and keeps the flavors fresh and vibrant.
My family loves when I swap in spring produce and golden puff pastry for that irresistible crust. There is never a crumb left whenever I make this for our first patio meal of the season.
Ingredients
- Boneless skinless chicken thighs or breasts: Tender flavorful base choose organic or local if possible
- Asparagus: Crisp earthy brings a unique spring flavor snap up firm brightly colored stalks
- Peas: Sweet bursts of flavor use fresh if possible or frozen for ease
- Yellow onion and garlic: Create deep aromatic flavor choose heavy onions with dry skins and plump firm garlic cloves
- Carrots: Add natural sweetness and color pick carrots with deep color for more flavor
- Celery: Fresh crunch and depth look for crisp stalks that snap easily
- Chicken broth: Gives body and layers of flavor opt for low sodium high quality broth
- All purpose flour: Helps thicken the filling look for unbleached flour if available
- Whole milk or half and half: Creates a silky creamy texture and springtime lightness use good quality dairy
- Butter: Adds richness and helps brown vegetables real butter makes a big difference here
- Puff pastry or pie crust: Golden crisp crown for the pot pie use all butter pastry for best flavor
- Fresh tarragon or thyme: Brings in herby spring notes choose bright green leaves for freshness
- Egg wash: For golden color and shine just one beaten egg
Instructions
- Prep and Sear the Chicken:
- Cut chicken into bite sized pieces and season well Heat a drizzle of oil in an ovenproof skillet over medium high Sear chicken in batches until just cooked through and golden Remove to a bowl and set aside This keeps the chicken juicy not dry
- Sauté Aromatics and Vegetables:
- Melt butter in the same skillet over medium low Add onions carrots celery and a pinch of salt Cook slowly stirring often until onions are translucent and vegetables start to soften about 8 to 10 minutes Stir in garlic and cook just until fragrant
- Build the Creamy Base:
- Sprinkle flour over vegetables and stir to coat Cook the flour for at least 1 to 2 minutes to remove raw flavor Slowly pour in chicken broth stirring constantly to avoid lumps Let simmer a couple minutes then stir in milk for a creamy silky sauce
- Add Chicken Asparagus and Peas:
- Return chicken and any juices to the skillet Scatter in asparagus and peas Simmer until asparagus is just bright green and crisp tender Peas should still pop with sweetness Add more broth if mixture gets too thick
- Season and Add Herbs:
- Sprinkle in chopped tarragon or thyme Taste and season generously with salt and pepper A little extra fresh herb at this stage makes it extra springy
- Top and Bake:
- Roll out puff pastry just larger than the skillet Lay it gently over filling and crimp edges to seal Cut a few small slits so steam escapes Brush pastry top with egg wash and bake at four hundred degrees until crust is deeply golden and filling is bubbling about twenty five to thirty minutes
- Cool and Serve:
- Let the pot pie cool at least ten minutes before serving This allows savory juices to thicken up for perfect slices
Pin Recipe My kids always steal the first spoonfuls of fresh peas as I prep this It is the tarragon though that makes the biggest difference bright and almost sweet against the creamy sauce Our best memories are those first bites on a chilly April evening doors open to the garden
Storage Tips
Leftover pot pie stores beautifully in the fridge for up to four days Just cover the skillet with foil or transfer to an airtight container To reheat warm gently in a three hundred fifty degree oven until the pastry is crisp again and filling is heated through For freezing let the pot pie cool completely then wrap tightly and freeze up to two months Thaw overnight in the fridge before reheating
Ingredient Substitutions
No asparagus on hand Try snap peas or green beans Use rotisserie chicken for quicker prep Mushrooms or leeks work well instead of carrots and celery for a more earthy flavor Instead of puff pastry use biscuit dough or a gluten free crust for dietary needs If you are dairy free swap in olive oil and an unsweetened plant based milk
Serving Suggestions
This skillet pot pie makes a meal on its own but it also pairs nicely with a lightly dressed spring greens salad or some citrusy roasted radishes For the ultimate comfort serve with a little extra fresh herb and a squeeze of lemon Hot crusty bread is another family favorite so you can soak up every bit of sauce
Cultural and Historical Context
Pot pie has roots in old fashioned European meat pies tracing back for centuries Each region has its twist but the American chicken pot pie became iconic for comfort during cool months Updating it for spring mirrors the way farm families once used the vegetables first ready in their gardens Making it in a skillet is a nod to rustic farmhouse cooking
Seasonal Adaptations
Early spring Add ramps or baby spinach along with asparagus High summer Try sweet corn and zucchini instead of peas and carrots Late fall Use butternut squash and mushrooms for autumnal depth
Recipe Notes
Letting the filling cool slightly before topping with pastry prevents a soggy crust You can prep vegetables and chicken a day ahead for a speedy weeknight dinner For extra golden crust make sure pastry is fully thawed and cold before baking
Success Stories
Friends always ask for this recipe after family gatherings The ease of a one pan meal has made it a tradition for busy spring weekends I have heard from many who love customizing the filling with whatever market vegetables look best that week
Freezer Meal Conversion
Assemble the filling and top with pastry in a freezer safe dish Wrap tightly and freeze Skip the egg wash until baking day When ready to eat thaw overnight and bake as usual brushing with fresh egg for that crisp golden finish
Pin Recipe This skillet chicken pot pie brings all the coziness and fresh flavor spring offers My family can never resist a slice especially with its crispy golden crust and vibrant filling
Recipe FAQs
- → Can I substitute other vegetables for asparagus?
Yes, green beans or broccoli make excellent substitutes if asparagus is unavailable or not preferred.
- → What type of chicken works best?
Boneless, skinless chicken thighs or breasts both work well; thigh meat adds extra juiciness and flavor.
- → How do I get a flaky crust?
Use chilled dough and avoid overworking it. Laying the dough over hot filling helps achieve a golden, flaky result.
- → Can I make this ahead of time?
You can prepare the filling ahead and refrigerate it, then top with crust and bake before serving.
- → What can I serve on the side?
A simple spring salad or roasted potatoes pair well, balancing the rich, creamy flavors in the main dish.