Chicken pot pie is one of those ultimate comfort foods (and shockingly I was not a fan of it as a kid). I’m an uber fan now as how can you go wrong with a gravy-like mixture filled with all the hearty goods and topped by flaky crust? You can’t.

Now, I’m going to address the elephant in the room, she’s green. This baby is packed with spinach which lends to the green flavor though not a spinach-y taste. I find that spinach is one of those great veggies to “sneak” into many dishes (chili, bolognese, tacos, etc) where its flavor goes undetected if anything I see spinach as a flavor sponge, soaking up all the other goodies in the dish and making it even better. Since the spinach is finely chopped (and honestly even if it wasn’t) it lends a lovely, earthy green color to the meal (and some good nutrients). 

This pot pie also uses half of a cup of prosecco which takes the flavor up big time! I love prosecco in my savory dishes (prosecco in risotto is the best in my opinion) as it adds a depth of flavor you just aren’t getting without. While you can substitute for lemon juice, it’s just not the same but you do you (the alcohol cooks off in the pot so no worries there!). 

If you’re ready to take your pot pie to new flavor towns (+colors) and pack it with nutrients for a hearty meal, then this recipe is about to be a new staple in your home.

Yields: 8 servings

Ingredients:

• Puff pastry (homemade or storebought)

• 1 egg

FILLING

• 1 head of garlic

• 1 tbsp olive oil

• 2 large chicken breasts or 4 chicken thighs

• 2 tbsp olive oil

• 2 cups chicken broth 

• 1 ½ cup baby bella mushrooms, thinly sliced

• 1 cup carrots, finely diced (1 large carrot)

• 1 ½ cups onion, diced (1 large onion)

• 1 cup yellow potatoes, parboiled* and diced (approx 1 large potato)

• 2 cups fresh spinach, finely chopped

• 4 tbsp flour

• 3 tbsp butter

• ½ cup prosecco (or dry white wine)

• ½ cup milk

• 1 ½ tsp salt + extra for chicken

• ½ tsp pepper + extra for chicken

• 1.5 tbsp fresh thyme, chopped 

• 1 tsp dried parsley

• ½ tsp dried sage

Directions:

• Preheat your oven to 375F 

• Roast your garlic: Trim a ¼-inch off the top of your head of garlic so you can see the tops of the cloves but the bulb stays intact. Place on a piece of foil and top with a teaspoon of olive oil. Wrap the garlic bulb up in foil, place on an oven rack, and bake for 40 minutes. Remove from the oven and set aside

FILLING

• Heat a dutch oven (or heavy-bottomed pot) on the stove over medium-high heat

• Salt and pepper both sides of your chicken 

• Add a tablespoon of olive oil to your dutch oven and brown your chicken, about 3-4 minutes per side

• Remove your chicken from the pot and set on a plate 

• Add another tablespoon of olive oil to the pot along with your diced carrots, onion, mushrooms, salt, and ground pepper. Saute for 7-8 minutes until cooked down and the mushrooms and onions start to get some color on them

• Add in your spinach and herbs, stir and cook an additional 1-2 minutes

• Add in your prosecco and use it to scrap any bits off the bottom of the pot. Cook until prosecco is absorbed into the veggie mix

• Add in your 4 tablespoons of flour, stirring to evenly coat your veggies, then add in your butter. Combine until you have an almost paste-like mixture

• Squeeze your roasted garlic into the pot and add your diced parboiled potatoes*. Stir to combine 

• Add in your chicken broth, and stir to bring everything together before laying your browned chicken into the pot, making sure it’s mostly covered, and bringing the pot to a boil. Reduce to a simmer and simmer for 25-30 minutes, until the mixture has thickened. Be sure to stir occasionally, scraping any bits off the bottom. When done, it should resemble a stew-like texture

• Remove from the heat and take your cooked chicken from the pot, then shred it before stirring back in 

• Grease a 9”x12” pan and pour your pot pie mixture in, smoothing out to an even layer. Allow to cool to warm (very important, you don’t want the mixture to be hot before layering on your puff pastry!)

PUFF PASTRY*

• Preheat your oven to 400F

• Roll your cold puff pastry to ⅛-inch thick, and cut into small 2”x3” rectangles. If you made your puff pastry from scratch, wrap and refrigerate half for future use.

• Gently place the squares on top of your cooled pot pie mixture, leaving gaps between and around the edges to allow your mixture to vent while it bakes

• In a bowl, beat together your egg and a splash of water. Gently brush your egg wash on top of your crust and immediately place it into the oven

• Bake for 30-35 minutes until your crust is puffed and golden

• Remove from the oven and cool for 20 minutes before serving

If you enjoyed this recipe, snap a picture or video and tag @accentgolden in your post on social!

Notes

• If you’re not sure how to parboil a potato, i’ve got you! Simply quarter your potatoes (cutting them in half vertically, turning, and then horizontally), toss them into a pot and cover with water. Bring to a boil, reduce to low, and cover. Cook for 6 minutes, drain, and allow to cool before dicing

• Your puff pastry must be cold before you place it onto your pot pie mixture! This ensures it puffs well in the oven and helps to prevent a soggy bottom