Easy Chicken, Spinach And Artichoke Pot Pie

Recipe from “The Complete One Pot” by America’s Test Kitchen.

Yield: 4 servings

1 1⁄4 pounds (20 ounces) frozen spinach, thawed and

squeezed dry

1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese 1 cup jarred or canned whole artichoke hearts packed in

water, halved

2 carrots, peeled and shredded

3⁄4 cup chicken broth

1⁄2 cup heavy cream

1⁄4 cup capers, rinsed

1 tablespoon Wondra flour, see note

12 ounces boneless, skinless chicken breasts, trimmed and

sliced thin

1 teaspoon grated lemon zest

1⁄8 teaspoon table salt

1⁄8 teaspoon pepper

1 (9 1⁄2-by-9-inch) sheet puff pastry, thawed

1 large egg, lightly beaten with 2 tablespoons water

Note: Wondra is a brand of instant flour that has been finely ground, cooked and dried. It prevents sauces from clumping. You can substitute ordinary all-purpose flour for the Wondra; the taste will be the same but the sauce will have a pasty, slightly gritty texture.

Adjust oven rack to middle position and heat oven to 425 degrees. Grease 8-by-8-inch baking dish or 9-inch skillet. Combine spinach, Boursin, artichokes, carrots, broth, cream, capers and Wondra together in a bowl, then transfer to prepared dish or pan.

Toss chicken with lemon zest, salt and pepper and spread in even layer over the spinach mixture. Cut puff pastry to fit over dish or pan and place over top of chicken. Cut 4 (2-inch) slits in center of dough, then brush dough with egg mixture.

Bake until crust is golden brown and filling is bubbling, 30 to 35 minutes, rotating dish halfway through baking. Remove pot pie from oven and let cool for 10 minutes before serving. Per serving: 635 calories; 34 g fat; 8 g saturated fat; 128 mg cholesterol; 34 g protein; 51 g carbohydrate; 4 g sugar; 10 g fiber; 1,244 mg sodium; 258 mg calcium