Chicken Pot Pie en Croute

Super fancy title, super easy dinner! This is a lite take on traditional chicken pot pie, with a fun twist – who doesn’t love things encased in pastry?!

I didn’t make a creamy sauce per usual pot pie standards, but used some white beans to thicken the pot pie filling up a bit. This was two fold: when you’re using a pastry crust like puff pastry, you don’t want anything super saucy or when you cut it, you will lose all the insides – not good!…and secondly, we are all watching our calories in this house lately so we wanted to do something a little lighter instead of the decadent, creamy pot pie we all know and love. All in all, it turned out pretty well and I wanted to share it with you!

Here we go!

You’ll Need:
½ an onion
3 cloves of garlic
3-5 ribs of celery
2 large carrots or a handful of baby carrots
½ can of yellow corn
1 can of white beans
4-5 chicken tenderloins
2-3 handfuls fresh spinach
2 Tbsp butter
1 Tbsp olive oil
1 tsp each salt, dried thyme
½ tsp pepper
pinch each of paprika and red pepper flakes
dash of lemon juice
puff pastry sheet

What To Do:
Preheat oven to 425.

Finely chop celery, carrots, onion and garlic – you want them all to be in small, uniform pieces so you aren’t getting huge chunks of veggies in the finished pie.

Add the veggies and drained corn to the pan with the olive oil and butter and cook over medium heat for about 5 or so minutes, until the veggies start to soften and the onions are turning translucent. Cut the chicken into small chunks and add to the pan – the awesome thing about tenderloins is that they don’t take long at all to cook! Add in spices and lemon juice and continue cooking.

Drain the white beans and smash them until they are mostly a paste-like consistency. Stir into the veggie-chicken mixture.

Once chicken is cooked through and veggies are soft, turn off heat. Fold spinach into mixture and allow to wilt slowly. That way, it keeps its texture and lovely green color, but is reduced down and softened a bit.

Unfold the puff pastry onto a baking sheet, using the parchment paper with it (you may want to trim the parchment down to fit your pan so it doesn’t burn). Cut slits into the edges of the pastry, about an inch long, leaving enough space in the middle for the filling.

Spoon filling into the middle of the pastry, leaving room on the ends to tuck them in.

Pull gently on your strips in the pastry and fold them over the filling into a braided pattern, making sure the ends are all tucked in so the filling doesn’t spill out.

Sprinkle the top with garlic powder and salt if desired.

Bake at 425 for 30-45 minutes depending on how brown and crispy you like it!

Remove from the oven, and allow to cool for about 5 minutes before slicing. Plate and enjoy!

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