Spring Chicken Pot Pie with Asparagus, Mushrooms & Light Cream Sauce

Ingredients 15 total

• 2 cups cooked chicken
• 1 bunch asparagus
• 1 cup button mushrooms
• 1 medium carrot
• 1 small onion
• 2 cloves garlic
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 ½ cups chicken broth
• ½ cup milk or half-and-half
• 1 tsp fresh thyme
• salt
• black pepper
• 1 sheet pie crust or puff pastry
• 1 large egg

How to Make It

1. 1Preheat oven to 400°F (200°C).
2. 2In a large skillet, melt butter over medium heat.
3. 3Add onion, carrot, mushrooms, and garlic, cooking until softened.
4. 4Stir in flour and cook for ⏱ 1–2 minutes to form a roux.
5. 5Gradually whisk in chicken broth and milk, stirring until thickened.
6. 6Add thyme, salt, and pepper.
7. 7Stir in chicken and asparagus and cook for ⏱ 2–3 minutes.
8. 8Transfer filling to a baking dish or individual ramekins.
9. 9Top with pie crust or puff pastry, trimming excess.
10. 10Brush with egg wash.
11. 11Bake for ⏱ 20–25 minutes until crust is golden and filling is bubbling.
12. 12Let cool slightly before serving.