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recipe image Springtime Chicken Pot Pie

Springtime Chicken Pot Pie

Springtime Chicken Pot Pie

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


  • 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

Nutritional Guidelines (per serving)

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


  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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