Spring Pot Pie with Chicken

2-3 Tbsp butter
1 cup sweet onion, diced
2 garlic cloves, minced
1 1/2 c. rainbow carrots, diced (I used small ones)
1 cup radishes, diced
2-3 cups asparagus, diced
1 cup sweet or red potatoes, small dice so it will cook through (optional)
1/4 c. flour
splash of dry sherry or dry white wine
1 cup low sodium chicken stock
1-2 tsp salt
1 tsp freshly ground pepper
8 oz mascarpone cheese
3 cups diced or shredded cooked chicken
1/2 cup frozen peas
2 tsp lemon zest
1 Tbsp lemon juice
2 Tbsp sliced chives or green onion tops
1 sheet puff pastry, thawed, but cold
flour
1 small egg, whisked with 1 tsp water

Preheat oven to 375 degrees. Heat butter in large skilled, saute onion, carrots, radishes, asparagus, potatoes, and garlic until tender crisp (about 3-5 minutes)

Sprinkle flour over vegetables evenly and mix carefully with the butter. Splash wine over top and then add chicken stock and bring to a boil until it is thickened. Season with salt and pepper. Stir in mascarpone until melted and incorporated fully. Fold in chicken, peas, lemon zest, lemon juice and chives or onion tops. Adjust seasoning as needed. Set aside off the heat.

(Do not allow pastry to get warm. Wait to do this step until right before you put it in the casserole dish.)
 Roll out puff pastry on a floured surface so it is even and large enough to fit over the casserole dish you are using. I used a 7 1/2X11 inch dish, but you can use any 2 qt. dish. It's okay for the contents to be heaping.

Fill casserole dish with filling and place the puff pastry on top, pressing down gently over the top and allow the extra to hang over the sides.*

Cut several slits on top and then lightly brush the top with the egg wash.

Bake for 45-50 minutes or until pastry is puffed and golden brown. Remove from oven and allow to cool about 10 minutes before serving.

*If you want to make individual pot pies, place filling into ramekins and bake for just 30 minutes.

This is a light and spring-like pot pie and tastes delicious.