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Why This Recipe Works

We love spinach and artichoke dip so much that it inspired this modern spin on chicken pot pie. Mixing thawed frozen spinach with jarred artichokes and Boursin cheese gave us a flavorful, creamy base. Shredded carrots and capers upped the ante, introducing contrasting texture and a briny zing. To create a lush sauce, we stirred in broth, cream, and, for instant thickening, Wondra flour. We then sliced our chicken thinly, tossed it with lemon zest for brightness, and placed the slices atop the vegetables, a surefire way to keep the meat from drying out. A buttery sheet of puff pastry made the perfect top to our updated pot pie. The result had wonderful vegetable flavor and a creaminess that had tasters reaching for more.

Serves 4
Total Time: 1 hour

We prefer jarred artichoke hearts, labeled “baby” or “cocktail,” that are 1 inches or shorter in length. Larger artichoke hearts tend to have fibrous leaves. If you are using larger hearts, trim the top ¼ to ½ inch from the leaves. Do not use marinated or oil-packed artichoke hearts. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. You can substitute an equal amount of all-purpose flour for the Wondra flour, if necessary; however, the sauce will have a pasty, slightly gritty texture.

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 teaspoon grated lemon zest
Salt and pepper
1 (9½ by 9-inch) sheet puff pastry, thawed
1 large egg, lightly beaten with 2 tablespoons water

1. Adjust oven rack to middle position and heat oven to 425 degrees. Spray 8-inch square baking dish with vegetable oil spray. Combine spinach, Boursin, artichokes, carrots, broth, cream, capers, and Wondra together in bowl, then transfer to prepared dish.

2. Toss chicken with lemon zest in separate bowl, season with salt and pepper, and spread in even layer over spinach mixture. Cut puff pastry into 8-inch square and place over top of chicken. Cut four 2-inch slits in center of dough, then brush dough with egg mixture.

3. Bake until crust is golden brown and filling is bubbling, 30 to 35 minutes, rotating pan halfway through baking. (Assembled pot pie can be refrigerated for up to 24 hours; bake as directed.)

4. Remove pot pie from oven and let cool for 10 minutes before serving.

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