Name: Ratatouille Chicken Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Tablespoons olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 medium zucchini, chopped; 1 small red bell pepper, chopped; 1 small green bell pepper, chopped; 1 teaspoon salt; 1 (14.5-ounce) can diced tomatoes; 1/2 cup chicken stock or broth; 4 teaspoons cornstarch; 1 teaspoon Herbes de Provence; 1/4 teaspoon ground black pepper; 2 cups chopped cooked chicken (10 ounces); 1 (8.65-ounce) frozen puff pastry sheet, thawed; 1 egg, lightly beaten; Chopped fresh parsley, for garnish

Ratatouille Chicken Pot Pie

This chicken pot pie gets a fresh, flavorful, lighter twist with zucchini, peppers, onion, and tomato, inspired by ratatouille. The golden brown puff pastry crust adds the perfect flaky finish.

1 hr total 15 min prep 35 min cook 8 325 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 2-quart rectangular baking dish with nonstick cooking spray.
2 Heat oil in an extra-large skillet over medium. Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 1 minute.
3 Add zucchini, bell peppers, and salt. Cook, stirring occasionally, until tender, about 8 minutes. Stir in diced tomatoes.
4 Whisk together chicken stock, cornstarch, Herbes de Provence, and pepper in a small bowl until well combined. Pour into skillet and bring to a boil over medium-high heat.
5 Stir in chicken. Transfer mixture to prepared baking dish.
6 Quickly roll puff pastry to fit the top of the baking dish and lay on top of chicken and vegetable mixture. Brush with beaten egg. Slice or pierce a few holes along the top.
7 Bake in the preheated oven until pastry is puffed and golden brown, about 20 minutes.
8 Let pie stand for at least 10 minutes before serving. Garnish with fresh parsley. Recipe developed by Barrett Heald