Spinach Artichoke Chicken Pot Pie
This dish 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!
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
- 1 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.