Chicken Pot Pie with Spring Vegetables

Name: Chicken Pot Pie with Spring Vegetables
Yield: Serves 6
Ingredients: 1 (9½ by 9-inch) sheet, puff pastry, thawed; 4 tablespoons, unsalted butter; 1 pound, leeks, white and light green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly; 4 , carrots, peeled and cut into ½-inch pieces; , Salt and pepper; 1/2 cup, all-purpose flour; 4 , garlic cloves, minced; 1 teaspoon, tomato paste; 3 cups, chicken broth, plus extra as needed; 1/4 cup, heavy cream; 1 teaspoon, soy sauce; 2 , bay leaves; 2 pounds, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 1 , large egg, lightly beaten; 1 pound, asparagus, trimmed and cut on bias into 1-inch lengths; 1 cup, frozen peas; 2 tablespoons, chopped fresh tarragon or parsley; 1 tablespoon, grated lemon zest plus 2 teaspoons juice

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Main Courses

Chicken

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES6

TIME1¾ hours

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

The delights of classic chicken pot pie are many—from the burnished, flaky crust to the luscious, savory filling. But putting it together can be a chore: Between making pie dough (which often requires pulling out a food processor), poaching...

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