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Chicken, Spinach, and Artichoke Pot Pie

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"This modern spin on the always cozy, ever-comforting pot pie adds spinach, artichokes, and capers to the chicken and carrot filling. To create the lush sauce, stir in super-creamy Boursin cheese, chicken broth, heavy cream, and, for instant thickening, Wondra flour (you can substitute all-purpose flour, if necessary, though it won't dissolve as well). Sliced boneless chicken breasts tossed with lemon zest perch atop the bed of vegetables, and a buttery sheet of puff pastry makes a superfast flaky, golden top crust for this updated pot pie. Look for jarred artichoke hearts, labeled 'baby' or 'cocktail,' that are 1 ½ inches or shorter in length; larger artichoke hearts tend to have fibrous leaves. If you are using larger hearts, trim the top ¼ to ½ inch from the leaves. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour."

List of Ingredients

â—¦ 1 ¼ pounds frozen spinach, thawed and squeezed dry
â—¦ 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
â—¦ 1 cup jarred whole baby artichoke hearts packed in water, halved
â—¦ 2 carrots, peeled and shredded
â—¦ ¾ cup chicken broth
â—¦ ½ cup heavy cream
â—¦ ¼ cup capers, rinsed
â—¦ 1 tablespoon Wondra or all-purpose flour
â—¦ 12 ounces boneless, skinless chicken breasts, trimmed and sliced thin
â—¦ 1 teaspoon grated lemon zest
â—¦ ¼ teaspoon salt
â—¦ ¼ teaspoon pepper
â—¦ 1 (9 ½ by 9-inch) sheet puff pastry, thawed
â—¦ 1 large egg, lightly beaten with 2 tablespoons water


Recipe

Adjust oven rack to middle position and heat oven to 425 degrees. Spray 8-inch square baking dish with vegetable oil spray. Stir spinach, Boursin, artichokes, carrots, broth, cream, capers, and flour together in bowl, then transfer to prepared dish.

Toss chicken with lemon zest, salt, and pepper in second bowl and spread in an even layer over spinach mixture. Cut puff pastry into 8-inch square and place over top of chicken. Cut four 2-inch slits in center of dough, then brush dough with egg wash.

Bake until crust is golden brown and filling is bubbling, 30 to 35 minutes, rotating dish halfway through baking. Let cool for 10 minutes before serving.

Serves 4