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Normandy Chicken Pot Pie
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 2 cups chicken broth
- 1 (12.0-ounce) package Normandy blend vegetables
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 (14.0-ounce) package puff pastry, barely thawed, unfolded and refrigerated
- 1 egg, lightly beaten
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 400°F.
In a shallow dish, combine flour, salt and pepper.
Dredge chicken in flour mixture, turning to coat.
Heat the oil in a large skillet over medium-high heat.
Add chicken, working in batches if needed, and cook until browned on all sides, about 4 minutes.
Return all chicken to pan and stir in remaining flour mixture.
Add broth, vegetables, parsley and thyme.
Simmer until thickened, about 10 minutes.
Remove from heat and set aside.
Working quickly to keep pastry cold, use one large or 4 small (about 2-cup capacity) ovenproof dishes to trace and cut circle with a sharp knife.
Cut a small hole in center for steam vent.
Fill dishes with chicken mixture.
Top with pastry and brush with egg.
Bake until golden brown, 15 to 20 minutes.
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- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 2 cups chicken broth
- 1 (12.0-ounce) package Normandy blend vegetables
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 (14.0-ounce) package puff pastry, barely thawed, unfolded and refrigerated
- 1 egg, lightly beaten
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper