Coconut Chicken Congee Pot Pie

Name: Coconut Chicken Congee Pot Pie
Cook time: 15 Mintues
Yield: 1 16-oz. Serving
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Servings

1 16-oz. Serving

Prep Time

15 Mintues

1 ct. Puff Pastry Dough
1 ct. Gordon ChoiceⓇ Large Eggs
½ oz. Gordon Choice Canola & Extra Virgin Olive Oil Blend
½ oz. MarkonⓇ Ready-Set-ServeⓇ ¼” Diced Carrots
½ oz. Shelled Edamame
¼ oz. Markon Ready-Set-Serve Green Onions, thinly sliced
2 oz. Cooked, Smoked Pulled Chicken, thawed
10 oz. Recipe: Coconut Chicken Congee Filling

Recipe Preparation

Thaw the puff pastry on a sheet tray lined with parchment. Cut the puff pastry into a circle the diameter of the desired serving bowl.
Add a splash of water to the egg, then whisk to form an egg wash. Brush the puff pastry with the egg wash and bake in a preheated 350°F oven for 15 minutes or until golden brown.
In a sauté pan over medium heat, add the oil and sauté the carrots, edamame, green onions and chicken.
Add the coconut chicken congee filling and a tablespoon or more of water. Stir until completely warmed through and mixed well.
Transfer the ingredients from the sauté pan to a serving bowl. Garnish with green onions and place the puff pastry on top.