Spinach Artichoke Chicken Pot Pie
March 28, 2017
Have you ever heard people say, “Go home Mother Nature, you’re drunk”? Well, that is how springtime in the mountains tends to feel. After a stint of 50F+ weather, we are back to a gloomy rainy/snowy week. The kind of weather that makes you just want to curl up on the couch with a good book.
This it is perfect meal to accompany this gloomy, dreary weather. It is comforting, warm & rich. Imagine the creamy, cheesy delicious flavor of spinach artichoke dip, combined with a chicken pot pie; guaranteed to cheer you up!
Spinach Artichoke Chicken Pot Pie
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 4 pot pies
Ingredients
- 4 pot pie ramekins
- 1 T canola oil
- 4 boneless skinless chicken thighs, diced
- 1 T salt
- 1/2 T black pepper
- 2 T butter
- 1/4 C flour
- 1/4 C white wine
- 1 C chicken stock
- 2 C heavy whipping cream
- 1/2 C cream cheese
- 1/4 C parmesan cheese
- 1/2 C artichoke hearts chopped (squeeze dry with a towel to remove as much water as possible)
- 1 C baby spinach
- 2 T garlic minced
- 1 T butter
- 1 sheet of puff pastry cut into 4 rings (slightly larger than the top of your ramekins)
- 2 eggs whisked
- 2 T Parmesan cheese finely shredded
Instructions
- Preheat oven to 400F.
- Heat 1 T canola oil in a large sauce pan over high heat.
- Season the chicken with salt and pepper.
- Sear the chicken on all sides, remove from pan and set aside.
- Reduce heat to medium high, add the butter and flour. Stir until evenly combined.
- Add 1/4 C white wine to the pan and cook until reduced by half.
- Add the chicken stock, whisking until evenly combined with the roux.
- Bring stock to a boil, then reduce to a simmer.
- Once thickened, add heavy whipping cream, cream cheese and Parmesan cheese.
- Bring to a boil, then reduce heat, whisking continuously. Season to taste with salt and pepper; you can add a pinch of paprika or cayenne if you would like a little spice.
- Add the artichoke hearts, spinach, garlic and chicken to the sauce.
- Use 1 T butter to oil the inside of the ramekins.
- Stir chicken mixture and split evenly between the 4 ramekins.
- Press one ring of puff pastry onto each ramekin.
- Brush the top of each ramekin with an egg wash & a small amount of shredded Parmesan cheese
- Bake at 400F for about 30 minutes, or until internal temperature reaches 165 and puff pastry is golden.
