Broccoli-Chicken Pot Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
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
Directions:
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 Location: https://www.cdkitchen.com/recipes/recs/448/Broccoli-Chicken-Pot-Pie120708.shtml
Recipe ID: 91581
Nutrition:
per serving: 620 calories, 37g fat, 43g carbohydrates, 29g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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