This chicken pot pie with spring vegetables is my cozy-meets-fresh take on a classic comfort dish. Tender chicken is nestled into a creamy, savory filling loaded with sweet carrots, spring peas, and earthy mushrooms, and finished with a handful of microgreens for a bright, fresh bite. Instead of traditional pie dough, this version is topped with buttery, flaky puff pastry that bakes up golden and crisp, adding the perfect contrast to the rich filling below.

It’s made as a double-crust pot pie with a beautiful puff pastry lattice on top, but don’t let that intimidate you. This recipe is just as delicious with a single sheet of puff pastry draped over the filling. Whether you choose a lattice or a simple top crust, this pot pie is the kind of dish that feels special enough for a spring gathering yet comforting enough for a cozy weeknight dinner.

Filling

• 3 tbsp olive oil
• 1 1/2-2 lbs boneless, skinless chicken thighs or breasts, cubed
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup mushrooms, sliced in half
• 1-2 carrots, peeled and sliced
• 4 sprigs thyme
• 3 tbsp butter
• 1/2 cup flour
• 1 3/4 cup chicken broth

• 1 cup heavy cream
• 1/2 cup spring peas
• 1 cup of microgreens
• Salt and pepper to taste

Crust

• 3 sheets of frozen puff pastry, thawed

Egg Wash

• 1 egg
• 1 tsp of water or milk

Filling

In a sauté pan over medium heat, add 2 tablespoons olive oil, cut up chicken thighs, onion and garlic powders, salt, and pepper. Sauté until the meat starts to brown and no more pink remains. Remove from the pan and set aside.

Add 1 tablespoon olive oil to the sauté pan. Add the chopped onion and garlic. Cook for 2 minutes. Add mushrooms, carrots, and thyme. Sauté until mushrooms and carrots are cooked.

Add butter to the vegetables. After it melts, add the flour and mix. Cook for 1 minute. Add in broth. Bring to a boil and cook until thickened. Pour in the heavy cream and stir. Add salt and pepper to taste.

Add the cooked chicken back into the pan, the peas, and the microgreens. Cook until incorporated, about 1-2 minutes. Set aside and cool for 10 minutes.

Assembly

Preheat oven to 350 degrees.

Place one sheet of thawed puff pastry dough in the bottom of a shallow 9-inch round baking dish. Carefully add the chicken filling to the dish on top of the puffed pastry. Place a second piece of puff pastry on top of the filling or cut the remaining two puff pastry doughs into even sized strips to make a lattice design.

To make a lattice design, place half of the strips on top of the chicken filling. Fold back every second strip of pastry onto itself, a bit more than halfway across the pie. Weave the second set of strips into the first by placing a strip of pastry perpendicular to the remaining strips on the pie. Unfold the folded strips of pastry across the perpendicular strip of pastry. Next, fold back the other strips of pastry. Place another strip of pastry perpendicular to the original strips of pastry. Repeat this pattern with the remaining strips of pastry. Cut off the excess pie dough around the pie dish. Set aside.

Make an egg wash by placing 1 egg and 1 teaspoon of milk or water in a small dish. Beat with a fork, then brush the egg wash over the top of the puffed pastry.

Bake for 45-50 minutes or until the crust is browned to your liking. Garnish with additional fresh thyme. Cool slightly then serve.

Monique Polanco is a Hudson Valley social worker, cookbook author, and food photographer with a master’s from Fordham University. She writes a food blog, Peaches 2 Peaches, and her work has been featured in Feedfeed, Bake From Scratch, and Kitchn.