Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chicken, Sausage and Tomato Pot Pie
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- Level: Easy
- Total: 2 hr 55 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 473
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 31 g
- Cholesterol
- 143 mg
- Sodium
- 704 mg
This dish puts an Italian spin on the classic pot pie, featuring savory chicken, sausage and mozzarella in a rich tomato sauce. A Parmesan-topped puff pastry crust adds a light, flaky contrast to the filling. With the convenience of store-bought puff pastry, it’s an easy way to enjoy bold flavors in a comforting yet simple meal. It's perfect for when you’re craving something impressive and flavorful without too much fuss.
- Level: Easy
- Total: 2 hr 55 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 473
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 31 g
- Cholesterol
- 143 mg
- Sodium
- 704 mg
Ingredients
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Directions
- Heat the olive oil in a large skillet over medium heat. Add the sausage and brown all over, 3 to 4 minutes. (It doesn’t need to be cooked through at this point.) Remove to a cutting board and let cool slightly, then slice each link into 5 or 6 pieces.
- Season the chicken with salt. In the same skillet, cook the chicken over medium-high heat, tossing occasionally, until golden brown, 4 to 5 minutes. Add the onion, fennel bulb and 1/2 teaspoon salt, then reduce the heat to medium and cook, stirring occasionally, until the vegetables start wilting, about 3 minutes. Sprinkle with the oregano and red pepper flakes and add the wine. Cook until the wine is syrupy, scraping up the browned bits with a wooden spoon, about 2 minutes.
- Return the sausage to the skillet and toss. Add the passata and 1/2 cup water; bring to a simmer, adjusting the heat as needed, and cook until thickened and the chicken is almost tender, 10 to 15 minutes. Stir in the basil and the fennel fronds. Transfer the mixture to a 2-quart baking dish and let cool, about 1 hour.
- Arrange the mozzarella on top of the cooled sausage mixture, pressing to submerge. Roll out the puff pastry on a lightly floured surface until it’s large enough to hang over the edges of the baking dish by 1 inch. Drape the pastry over the dish, pulling it taut and pressing it against the sides of the dish so the pastry doesn’t sit directly on the filling. Trim any excess pastry beyond the 1-inch overhang. Cut a few slits on top. Refrigerate until the pastry is firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Place the baking dish on a rimmed baking sheet. Beat the egg with a pinch of salt and brush on the pastry; sprinkle with the Parmesan. Bake until the pastry is golden and the liquid is bubbling under the slits, 35 to 40 minutes. Let cool at least 10 minutes before serving.
Cook’s Note
Thaw frozen puff pastry overnight in the fridge or for 30 minutes at room temperature. Don't defrost it in the microwave! To give puff pastry a shine, brush with beaten egg before baking.
