Chicken Potpie With Shiitake Mushrooms And Red Peppers

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 ounce dried shiitake mushroom
• 3 tablespoons flour
• salt
• ground black pepper
• 1 lb chicken thigh, boneless, skinless, cut into large dice (3 thighs)
• 2 tablespoons olive oil
• 1 1/2 cups chicken stock or 1 1/2 cups canned chicken broth
• 1 teaspoon dried tarragon
• 2 cups broccoli florets
• 1 (4 ounce) jar roasted red peppers, drained and sliced thin
• 1 sheet frozen puff pastry, from 17-ounce package, thawed

Recipe

• 1 heat oven to 400°f.
• 2 soak dried mushrooms in ¾ cup warm water until softened, about 15 minutes. using a fine sieve, strain liquid from mushroom, reserving the soaking liquid. thinly slice the mushrooms and set aside.
• 3 prepare frozen puff pastry sheet by trimming to size of casserole top, leaving a 1-inch border.
• 4 mix flour, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. dredge chicken pieces in the seasoned flour. heat oil in a large saucepan. add chicken pieces; sauté until lightly browned, about 4 minutes. add stock, reserved mushroom soaking liquid, and tarragon; bring to boil and simmer until thickened slightly, about 5 minutes. add broccoli; simmer until bright green, about 3 minutes. stir in red bell peppers.
• 5 pour chicken mixture into a 2-quart casserole dish. place puff pastry sheet over filling and rim of dish; flute edges to seal. make three ½-inch slits in center of pastry; brush pastry with cold water. bake until pastry is golden brown, about 10 minutes.
• 6 serve immediately.