Name: Toaster-Oven Chicken, Spinach, and Artichoke Pot Pie
Total time: 1 h
Ingredients: 1¼ pounds frozen spinach , thawed and squeezed dry; 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese; 1 cup jarred whole artichoke hearts packed in water, halved; 2 carrots , peeled and shredded; ¾ cup chicken broth; ½ cup heavy cream; ¼ cup capers , rinsed; 1 tablespoon Wondra flour; 12 ounces boneless, skinless chicken breasts , trimmed and sliced thin; 1 teaspoon grated lemon zest; ⅛ teaspoon table salt; ⅛ teaspoon pepper; 1 (9½- by 9-inch) sheet puff pastry , thawed; 1 large egg , lightly beaten with 2 tablespoons water

Why This Recipe Works

Inspired by spinach and artichoke dip, this pot pie uses frozen spinach mixed with jarred artichokes and Boursin cheese to create a tasty, creamy base. Shredded carrots and capers mixed in gave us nice texture and briny zing. For a lush sauce, we used broth, cream, and, for thickening, Wondra flour. Wondra flour is pre-cooked flour, more commonly referred to as instant flour, and is the perfect tool to have in your back pocket for streamlined toaster oven cooking. Tossing the chicken with lemon zest added brightness, and placing it atop the vegetables kept the meat from drying out. Flaky puff pastry made the perfect top, and it turned a beautiful golden brown under the close heat of the toaster oven.

Before You Begin

While we prefer the flavor and texture of jarred whole baby artichoke hearts here, you can substitute 6 ounces frozen artichoke hearts, thawed and patted dry. You can substitute an equal amount of all-purpose flour for the Wondra flour, if necessary; however, the sauce will have a pasty, slightly gritty texture. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.

Instructions

Adjust toaster oven rack to middle position and heat oven to 425 degrees. Combine spinach, Boursin, artichokes, carrots, broth, cream, capers, and Wondra together in bowl, then transfer to greased 8-inch square baking dish or pan.

Toss chicken with lemon zest, salt, and pepper and spread in even layer over spinach mixture. Cut puff pastry into 8-inch square and place over top of chicken. Cut four 2-inch slits in center of dough, then brush dough with egg mixture.

Bake until crust is golden brown and filling is bubbling, 30 to 35 minutes, rotating pan halfway through baking. Transfer dish to wire rack and let cool for 10 minutes before serving.