Chicken Pot Pie Primavera

with asparagus and button mushrooms

$9.95 per serving

Primavera means spring, and spring means beginnings, rebirths, and new starts. Spring is also the best season for asparagus, showcased here. But "new" doesn't mean just harvested. New also means new experiences, and there's nothing better than this pot pie to get yourself acquainted (or reacquainted) with the best part of the fair bird: the thighs. This tender, juicy dark meat is much maligned, but the flavor, texture, and heft it adds to this pot pie can assuage any doubts. Spring is in the air, indeed!

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    815
  • Carbohydrates
    45g
  • Fat
    49g
  • Protein
    50g
  • Sodium
    1567mg
  • Prep & Cook Time
    40-50 min.
  • Cook Within
    4 days
  • Difficulty
    Intermediate
  • Spice Level
    Not Spicy
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  • In The Box

  • 2 Puff Pastry Dough Squares
  • 16 oz. Boneless Skinless Chicken Thighs
  • 4 oz. Button Mushrooms
  • 4 oz. Carrot
  • 3 oz. Asparagus
  • 3 Thyme Sprigs
  • 1 oz. Flour
  • 2 fl. oz. White Cooking Wine
  • 2 tsp. Chicken Demi-Glace
Chicken Pot Pie Primavera with asparagus and button mushrooms
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Small Oven-Safe Casserole Dishes
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Chicken Pot Pie Primavera with asparagus and button mushrooms
    1

      Before Cooking

    Sear the Chicken

    Pat chicken thighs dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken thighs to hot pan. Cook until browned on both sides, 3-5 minutes per side. Transfer chicken to a plate. Chicken will finish cooking in a later step. Wipe pan clean and reserve. While chicken sears, prepare ingredients.

  • Chicken Pot Pie Primavera with asparagus and button mushrooms
    2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Peel, trim, and cut carrot into ¼" dice. Trim woody ends off asparagus and cut into ½" lengths. Stem and coarsely chop thyme.

  • Chicken Pot Pie Primavera with asparagus and button mushrooms
    3

    Cook the Vegetables

    Return pan used to sear chicken to medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until lightly browned, 2-3 minutes. Reduce heat to medium and add carrots and ¼ tsp. salt. Cook, stirring occasionally, until carrots begin to soften, 3-4 minutes. Add 2 Tbsp. flour (reserve remaining for dusting hands) and stir, 1 minute.

  • Chicken Pot Pie Primavera with asparagus and button mushrooms
    4

    Prepare the Stew

    Add white cooking wine, chicken demi-glace, and 1 cup water and raise heat to high. Bring to a boil and cook until thick enough to coat the back of a spoon, 3-4 minutes. Slice chicken into ¼" slices. Remove pan from burner and stir in thyme, sliced chicken and any accumulated juices, and asparagus. Scoop stew into prepared casserole dishes.

  • Chicken Pot Pie Primavera with asparagus and button mushrooms
    5

    Bake the Pot Pie

    Dust hands with reserved flour. Remove puff pastry squares from refrigerator. Use the back of a small knife to draw diagonal lines on puff pastry square, ½" apart. Draw another set of lines in opposite direction to make a crosshatch pattern. Gently stretch puff pastry squares over casserole dish edges and carefully press dough into side to seal. Place on a baking sheet and bake until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

  • Chicken Pot Pie Primavera with asparagus and button mushrooms
    6

    Plate the Dish

    Remove from baking sheet and serve pot pie directly from casserole dishes.

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