Creamy Chicken Pot Pie
Servings 6 1 cup servings
Ingredients
- 2 tablespoons canola oil
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 garlic cloves minced
- ½ teaspoon ginger powder
- 1 teaspoon onion powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground cayenne
- ½ teaspoon pepper
- 1 sliced green pepper
- 2 sliced red peppers
- 1 cup fresh spinach
- ½ cup scallions
- 1 jalapeño, chopped finely
- 1 package 8 ounce PHILADELPHIA Cream Cheese, cubed and softened
- 2 tablespoons milk (optional)
- 1 cup KRAFT Sharp Cheddar Shredded Cheese
- ½ package Frozen Puff Pastry Sheet, thawed
- 1 large egg yolk
Instructions
- Preheat oven to 350°F.
- In a large skillet, heat 2 tablespoons of canola oil over medium high-heat, and toss chicken with minced garlic cloves and ground ginger.
- Sauté chicken for 2 minutes and add in the spices: (1 teaspoon onion powder, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, ½ teaspoon each cayenne, and pepper.) Sauté everything until chicken is browned and almost cooked, about 10 minutes.
- Add veggies to the skillet (green pepper, red pepper, spinach, scallions, jalapeño). Sauté for another 5-8 minutes.
- Stir in cream cheese, cook for 2 minutes. Splash in 2 tablespoons milk, if mixture is dry.
- Add shredded cheddar cheese to form cheese sauce.
- Transfer to a greased 2-½-quart baking dish. Top with thawed puff pastry sheet until the mixture is covered completely.
- Whisk together egg yolk. Brush over pastry. Bake uncovered until bubbly and golden brown, about 30 minutes. Cover loosely with foil if it starts getting too dark. Let stand 10 minutes before serving.