Chicken pot pie is the ultimate comfort food. With it's buttery, flaky crust and rich, decadent filling, it's a satisfying meal for even the coldest nights. The addition of alpine-style Grand Cru Surchoix takes this classic dish to the next level.
Ingredients
- 4 tablespoons butter, cubed
- 1 package (16 ounces) sliced fresh mushrooms
- 3 large carrots, halved and sliced
- 1/3 cup all-purpose flour
- 4 cups milk
- 14 ounces Grand Cru Surchoix cheese, shredded and divided (3 1/2 cups)
- 3 cups shredded cooked chicken
- 3 cups fresh baby spinach
- Salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
Instructions
| 1. Heat oven to 400°F. |
| 2. Melt butter in a 12-inch ovenproof or cast-iron skillet over medium heat. Add mushrooms and carrots; cook and stir for 6-8 minutes or until crisp-tender. |
| 3. Reduce heat to medium-low. Stir in flour until light brown. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. |
| 4. Reduce heat to low; gradually stir in 3 cups Grand Cru Surchoix until melted. Remove from the heat. Stir in chicken and spinach. Season with salt and pepper to taste. Cool for 15 minutes. |
| 5. Unfold puff pastry on a lightly floured surface; roll out pastry to an 11-inch square. Carefully place pastry in the center of skillet. (Pan will be hot!) Lightly brush pastry with egg wash. Sprinkle with remaining Grand Cru. |
| 6. Bake for 40-45 minutes or until pastry is puffed and golden brown. Cool for 5 minutes before serving. |
© Dairy Farmers of Wisconsin