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Spring Vegetable Chicken Pot Pie

Shaina Olmanson
  • 95 minutes
  • Serves 5 to 6

INGREDIENTS

1 1/2 cups

Chicken

3 cups

Baby arugula, leaves

1 cup

Carrots

1 cup

English peas

2 cloves

Garlic

2

Leeks

1 tbsp

Parsley, fresh

2 cups

Radishes

1

sprig Rosemary, fresh

3 tbsp

Thyme, fresh

2

sprigs Thyme, fresh

2 tbsp

Arrowroot powder

1 1/4 tsp

Sea salt

3 tbsp

Olive oil

1

Recipe perfect all-butter pie crust

1 tbsp

Cream

1 cup

White wine, dry

1 cup

Water