Broccoli-Chicken Pot Pie

Recipe Ingredients

1 lb	454g / 16oz	Broccoli - cut into florets
4 tablespoons	60ml	Butter
1		Onion - diced
2		Garlic - minced
4 tablespoons	60ml	Flour
2 cups	474ml	Chicken stock or milk
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
1 1/2 teaspoons	7.5ml	Dried thyme
1/8 teaspoon	0.6ml	Ground nutmeg
4 oz	113g	Roasted red peppers - (1 jar), drained and diced
3		Skinless chicken breast halves - cooked and shredded
1		Prepared puff pastry - thawed if necessary
		Egg wash - (see directions), for glazing

Recipe Instructions

1. 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.

2. 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.

3. Preheat oven to 400 degrees F. Butter a shallow 2-quart baking dish. Fill with broccoli-chicken filling. Roll out puff pastry sheet slightly larger than baking dish. Brush edge of underside of pastry with egg wash (1 egg yolk and 1 tablespoon water, beaten together); 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.

Source:
the California Culinary Academy

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