Chicken and Artichoke Pot Pie

Show/Hide Chicken and Artichoke Pot Pie
Serves 6 | Prep/Cook Time: 1 Hr 10 Min
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Calories
660
Protein
37g
Sodium
1850mg
Sat.Fat
14g
Sugar
4g
INGREDIENTS
4 cups cooked PERDUE® HARVESTLAND® Fresh Boneless Skinless Chicken Breast, Thin sliced
4 tablespoons butter, divided
3 tablespoons flour
3 cups chicken broth, warmed
1/4 cup dry white wine
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup mushrooms
1/2 cup red onion, chopped
1/2 cup carrots, chopped
2 cans artichoke hearts (14 oz each), drained and quartered
3 tablespoons tarragon, chopped
1 pkg. puff pastry dough
INSTRUCTIONS
Step 1: 
Preheat oven to 375°F. Coat 2-quart ovenproof dish with cooking spray.
Step 2: 
In large saucepan, melt 3 tablespoons butter oven medium-high heat. Remove pan from heat; stir in flour. Return to heat and continue to cook until the mixture becomes lightly browned, about 3 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Step 3: 
While sauce is cooking, melt remaining tablespoon of butter in large skillet. Add mushrooms, onion and carrots and cook for about 10 minutes over medium-low heat, until lightly browned. Add chicken meat; cook 2 minutes. Add artichoke heats; stir together well. Pour in thickened broth sauce; bring to a simmer and cook 10 minutes. Stir in tarragon. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 4: 
Pour chicken mixture into prepared dish. Place pastry dough over top; trim ends to fit sides of dish. With knife, lightly score pattern on top. Bake in preheated oven 30 minutes or until top is golden brown. Cool slightly before serving.
Perdue