Recipe: Broccoli-Chicken Pot Pie (using puff pastry dough)

BROCCOLI-CHICKEN POT PIE

"Deep-dish pie goes elegant with a topping of puff pastry. Cut out decorative shapes from pastry scraps and fasten to pastry lid with egg wash."

1 lb broccoli, cut into florets
4 tbsp unsalted butter
1 onion, diced
2 large garlic cloves, minced
4 tbsp all-purpose flour
2 cups chicken stock or milk
1 1/2 tsp salt
1/2 tsp freshly ground pepper
1 1/2 tsp dried thyme
1/8 tsp ground nutmeg
1 (4 oz) jar roasted red peppers, drained and diced
3 skinless chicken breast halves, cooked and shredded
1 sheet prepared puff pastry, thawed if necessary
egg wash (1 egg yolk and 1 tablespoon water) (for glazing)*

Preheat oven to 400 degrees F. Butter a shallow 2-quart baking dish.

In a large saucepan, bring 4 quarts 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. Fill prepared baking dish with broccoli-chicken filling.

Roll out puff pastry sheet slightly larger than baking dish. Brush edge of underside of pastry with egg wash; 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.

Servings: 4
Source: Ron West