Grilled lemon-chicken pot pie

Yield: 4 servings

Measure Ingredient
2 Boneless chicken breasts
1 tablespoon Olive oil
Salt and freshly ground black pepper
2 Carrots; peeled and cut in
; 1/2-inch pieces
2 Potatoes; peeled and cut in
; 1/2-inch pieces
1 large Onion; peeled and cut in
; 1/2-inch pieces
3 cups Low-sodium chicken stock; divided
1 tablespoon Lemon zest; finely chopped
2 tablespoons Freshly squeezed lemon juice
¼ cup Cornstarch; or flour
2 tablespoons Fresh tarragon; finely chopped
1 Sheet prepared puff pastry; thawed
1 Egg yolk
2 teaspoons Water

Preheat oven to 375 F. Brush the chicken breasts on both sides with olive oil and season with salt and pepper. Heat a grill pan until smoking, grill the chicken for four minutes on one side or until golden brown, turn over and continue grilling for 5-6 minutes or until cooked through. Set aside for five minutes and cut into ½-inch pieces. Bring a pot of salted water to the boil and blanch the carrots, potatoes, and onions for five minutes, set aside. Bring 2 cups of chicken stock to the simmer. Mix the remaining stock with cornstarch until smooth and slowly add to the simmering broth.

Whisk until the sauce begins to thicken, add the lemon juice and zest and simmer for 10 minutes. Add the chicken, vegetables, tarragon, and season with salt and pepper to taste. Spoon the mixture into a 2-quart round ovenproof casserole. Roll the pastry on a lightly floured surface so that it is 2 inches larger than the diameter of the baking dish. Mix together the yolk and water and lightly brush around the inside and outside of the rim of the dish. Lay the puff pastry over the dish, trim the overhang to an inch, and crimp the edges around the rim to form a tight seal. Brush the entire surface lightly with the egg wash. Cut a few slits in the pastry to allow the steam to escape. Place the dish on a baking sheet and bake for 35-40 minutes or until the filling is bubbly and the pastry is golden brown. Let sit five minutes before serving.

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