Broccoli-Chicken Pot Pie
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 pound broccoli, cut into florets
- 4 quarts water
- 4 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 4 tablespoons flour
- 2 cups chicken stock or milk
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1 jar (4 ounces size) roasted red peppers, drained and diced
- 3 skinless chicken breast halves, cooked and shredded
- 1 sheet prepared puff pastry, thawed if necessary
- egg wash for glazing
In a large saucepan, bring water to a boil. Blanch broccoli florets in boiling water until bright green (3 minutes). Drain in a colander and drop into ice water to stop cooking and set color. Pat dry and reserve. In another large saucepan over medium heat, melt butter. Saute onion and garlic until onion is translucent but not browned (3 to 4 minutes). Whisk in flour and cook until mixture thickens and starts to turn golden brown (about 2 minutes). Whisk in stock and cook, stirring constantly, until thickened (about 3 minutes). Season with salt, pepper, thyme, and nutmeg. Stir in reserved broccoli, roasted peppers, and shredded chicken. Preheat oven to 400 degrees F. Butter a shallow 2-quart baking dish. Fill with broccoli-chicken filling. Roll out puff pastry sheet slightly larger than baking dish. Brush edge of underside of pastry with egg wash (1 egg yolk and 1 tablespoon water, beaten together); set over filling and press pastry edge all around to adhere to baking dish. Brush top of pastry with egg wash. Bake until pastry has puffed slightly and is golden brown (30 to 35 minutes). Serve immediately.
Recipe Source: cdkitchen.com
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