One Pan Chicken Spinach and Artichoke Pot Pie
Ingredients
- 1¼ pounds frozen spinach , thawed and squeezed dry
- 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
- 1 cup jarred whole artichoke hearts packed in water , halved
- 2 carrots , peeled and shredded
- ¾ cup chicken broth
- ½ cup heavy cream
- ¼ cup capers , rinsed
- 1 tablespoon Wondra flour
- 12 ounces boneless, skinless chicken breast , trimmed and sliced thin
- 1 tablespoon grated lemon zest
- Salt and pepper
- 1 (9½ by 9-inch) sheet puff pastry , thawed
- 1 large egg , lightly beaten with 2 tablespoons water
Instructions
One-Pan Chicken, Spinach, and Artichoke Pot Pie serves 4 original recipe by America's Test Kitchen.
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