Chicken spinach pot pie

One-Pot Chicken and Spinach Pot Pie
Yield: 8 to 10 servings

4 tablespoons butter
1 (8-ounce) package sliced button mushrooms
1 1/2 cups diced onion
1 (16-ounce) bag frozen chopped spinach
1/4 cup all-purpose flour
2 cups chicken broth
4 cups shredded cooked chicken
1 (14.5-ounce) can diced tomatoes, drained
1⁄4 cup dry white wine
1 teaspoon dried Italian seasoning
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic salt
1⁄2 (17.3-ounce) package puff pastry (1 sheet)

Preheat oven to 400°.
In a large ovenproof skillet, melt butter over medium heat. Add mushrooms and onion to melted butter. Cook until onion is translucent, 4 to 5 minutes. Add spinach to pan. Cook until spinach is heated through, 5 to 6 minutes.
Sift flour over spinach mixture, stirring to combine. Cook until flour begins to thicken, 2 to 3 minutes. Add broth to spinach mixture, stirring to remove any lumps. Cook until thickened, 3 to 4 minutes. Add chicken, tomatoes, wine, herbs, salt, pepper, and garlic salt, stirring well. Remove skillet from heat.
On a lightly floured surface, unfold pastry. Roll into a 12-inch rectangle. Place on top of skillet. Cut 4 (1 1⁄2-inch) vents in pastry.
Bake until golden brown, 20 to 25 minutes. Serve immediately.

*Reprinted with permission from Hoffman Media and Taste of the South magazine

GDA Cooking - October 1, 2010