Ratatouille Chicken Pot Pie
This chicken pot pie gets a fresh, flavorful, lighter twist with zucchini, peppers, onion, and tomato, inspired by ratatouille. The golden brown puff pastry crust adds the perfect flaky finish.
Ingredients
Method
- Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 2-quart rectangular baking dish with nonstick cooking spray.
- Heat oil in an extra-large skillet over medium. Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 1 minute.
- Add zucchini, bell peppers, and salt. Cook, stirring occasionally, until tender, about 8 minutes. Stir in diced tomatoes.
- Whisk together chicken stock, cornstarch, Herbes de Provence, and pepper in a small bowl until well combined. Pour into skillet and bring to a boil over medium-high heat.
- Stir in chicken. Transfer mixture to prepared baking dish.
- Quickly roll puff pastry to fit the top of the baking dish and lay on top of chicken and vegetable mixture. Brush with beaten egg. Slice or pierce a few holes along the top.
- Bake in the preheated oven until pastry is puffed and golden brown, about 20 minutes.
- Let pie stand for at least 10 minutes before serving. Garnish with fresh parsley. Recipe developed by Barrett Heald
Leave a Reply