Chicken Pot Pie with Puff Pastry Crust

Ingredienti

• 2 tablespoons canola oil
• 1 1/2 cups thinly sliced leeks (, white parts only)
• 1 1/2 cup sliced brown mushrooms
• 3 cloves garlic (, pressed or minced)
• 1 1/2 cups chopped asparagus
• 1 cup baby red potatoes (, quartered)
• 1/2 cup sliced carrots (, about 2 carrots)
• 1 1/2 teaspoons fresh thyme leaves (, minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups diced chicken breast
• 1 cup frozen peas
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup Almond Breeze almondmilk Original
• 1 package frozen puff pastry (, thawed)
• 1 egg

Preparazione

1. 1

   Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.

2. 2

   Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.

3. 3

   Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.

4. 4

   Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.

5. 5

   Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.

6. 6

   Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.

7. 7

   Preheat the oven to 400 degrees F.

8. 8

   Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.

9. 9

   Fill each baking dish or ramekin with 1 1/2 cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.

10. 10

    Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.

11. 11

    Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.