Coconut Chicken Congee Pot Pie
Servings
1 16-oz. Serving
Prep Time
15 Mintues
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Ingredients
- 1 ct. Puff Pastry Dough
- 1 ct. Gordon Choiceā Large Eggs
- Ā½ oz. Gordon Choice Canola & Extra Virgin Olive Oil Blend
- Ā½ oz. Markonā Ready-Set-Serveā Ā¼ā Diced Carrots
- Ā½ oz. Shelled Edamame
- Ā¼ 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 350Ā°F oven for 15 minutes or until golden brown.
- In a sautƩ pan over medium heat, add the oil and sautƩ 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 sautƩ pan to a serving bowl. Garnish with green onions and place the puff pastry on top.
