Concealed Capital Chicken Pot Pie
The richness is under the flaky crust, and the flavor is exceptional.
3/4 lb. boneless skinless chicken breasts or thighs, cut into bite size pieces
2 Tbsp. olive oil
4 oz. reduced fat cream cheese
2 Tbsp. flour
½ cup chicken stock
2 Tbsp. white wine
2 cups frozen peas and carrots, thawed, drained
1/2 tsp. garlic powder
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
Heat oven to 400°F.
Heat oil in large skillet. Add chicken; cook 2 minutes. Add cream cheese; cook and stir 2 to 3 minutes or until melted. Stir in flour until well blended, then add broth, wine, vegetables and garlic powder; stir. Simmer 5 minutes or until thick, creamy and bubbly. Pour into 9 or 10-inch deep-dish pie plate.
Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Substitute turkey tenderloins, cut into bite size pieces, for chicken.
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