Tuscan-Style Pot Pie
49
- Prep Time25 mins
- Total Time40 mins
- Makes6 Servings
Yvonne Duivenvoorden
The classic pot pie gets an Italian twist. We added artichokes and fennel to the creamy filling, and topped the store-bought puff-pastry crust with parmesan and rosemary.
Ingredients
1/3 cup butter
1/2 cup all-purpose flour
1/2 cup milk, preferably 3.25%
284-ml can undiluted chicken broth
1/4 tsp nutmeg
1/4 tsp salt
generous pinches black pepper
3 cups leftover cooked turkey, or chicken, chopped
398-ml can artichoke hearts, drained
2-Jan fennel bulb
1/4 cup sliced sun-dried tomatoes
1 red pepper, chopped
1 bunch broccoli, cut into florets
3 green onions, thinly sliced
397-g pkg frozen puff pastry, thawed
1 egg, beaten
1/2 cup freshly grated parmesan
1 tsp finely chopped fresh rosemary, or thyme leaves
Instructions
Melt butter in a large saucepan set over medium. When melted, gradually stir in flour. Continue stirring until bubbly and lightly golden, 2 min. Slowly pour in milk, then broth, whisking constantly to eliminate lumps. Sprinkle with nutmeg, salt and pepper. Continue whisking until sauce is gently boiling, smooth and slightly thick. Remove from heat.
Slice cooked chicken into bite-sized pieces. Cut artichokes into quarters. Slice piece of fennel in half. Cut out and discard core and feathery fronds. Chop fennel. Place all in a bowl along with tomatoes, vegetables and sauce. Stir to evenly mix. Turn into an 8-in. (2-L) square baking dish.
Preheat oven to 400F (200C). Cut pastry in half to form 2 rectangular pieces. On a lightly floured surface, roll out each piece so you have 2 10-in. (25-cm) squares. (It’s okay if edges are uneven.) Brush 1 square with beaten egg.
Sprinkle egg-brushed pastry with parmesan and rosemary. Lay remaining square of pastry overtop. Gently press together with your fingers, then with rolling pin. Carefully lay pastry over filling. Tuck pastry edges under, then press into rim of dish.
Using a knife tip, make 3 or 4 slits in middle of pastry to let steam escape. Lightly brush top with rest of egg. Bake in centre of preheated oven until golden and filling is bubbly, from 30 to 35 min. Let stand 15 min before serving. Sauce will thicken as it sits.