One-Pan Chicken, Spinach, and Artichoke Pot Pie

Name: One-Pan Chicken, Spinach, and Artichoke Pot Pie
Yield: Serves 4
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

23 comments

We love spinach and artichoke dip so much that it inspired this modern spin on chicken pot pie.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME1 hour

One-Pan Chicken, Spinach, and Artichoke Pot Pie

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

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 bro...

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