Coconut Chicken Congee Pot Pie
Servings
1 454-g. Serving
Prep Time
15 Minutes
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Ingredients
- 1 ct. Puff Pastry Dough
- 1 ct. Gordon ChoiceⓇ Large Eggs
- 14 g. Gordon Choice Canola Blend Oil
- 14 g. Gordon Choice Carrots, ¼” diced
- 14 g. Shelled Edamame
- 14 g. Markon Ready-Set-Serve Green Onions, thinly sliced
- 56 g. Pulled Chicken, thawed
- 284 g. 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, whisk to form an egg wash. Brush the puff pastry with the egg wash and bake in a preheated 177°C (350°F) oven for 15 minutes or until golden brown.
- In a sauté pan over medium heat add the oil and saute the carrots, edamame, green onions and chicken.
- Add the coconut congee chicken and a tablespoon or more of water. Stir until completely warmed through and mixed well.
- Add the filling to a serving bowl. Garnish with green onions and place the puff pastry on top.
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