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recipe image Springtime Chicken Pot Pie

Springtime Chicken Pot Pie

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  • Preparation timePrep time30 min
  • Ready inReady in1 hr
  • ServingsPortions6

Ingredients

  • 3 tablespoons Country Crock® Original Spread Original Spread
  • 2 leeks, white and light green parts only, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons dry sherry or white wine, optional
  • 3 cups fresh spinach, roughly chopped
  • 1 pound shredded or chopped rotisserie chicken
  • 1 tablespoon flour
  • 1 cup chicken stock
  • 1/2 tablespoon Dijon mustard
  • lemon zest, from 1 small lemon
  • 1/2 cup frozen peas
  • 3/4 cup creme fraiche or sour cream
  • 1/4 cup chopped fresh herbs such as thyme, tarragon, parsley, and dill
  • 1 frozen puff pastry sheet, defrosted
  • salt, to taste
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Nutritional Guidelines (per serving)

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      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. First, make sure the leeks are thoroughly washed. Soak sliced leeks in a bowl of cold water for several minutes. Lift leeks out of the water, and drain on a paper towel.
      2. Preheat the oven to 400 degrees F. Heat Country Crock® in a large skillet set over medium heat. Add leeks and garlic and sauté for a few minutes, or until softened and just starting to brown. Add sherry, if using, and spinach and cook for about 2 minutes.
      3. Stir in chicken and sprinkle flour evenly over the ingredients. Stir well. Add the stock, mustard, lemon zest, and peas. Bring mixture to a simmer and cook until slightly thickened, about 5 minutes.
      4. Fold in creme fraiche or sour cream and herbs. Taste and season with salt and black pepper. Lay the puff pastry over the mixture and brush with a little melted Country Crock®.
      5. Bake for 20-30 minutes, or until golden brown and bubbling. Cool for several minutes before serving.

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