Potpie with a twist, this recipe will wake up your taste buds with its unique ingredients. Your family is sure to love this and will be begging for more!
2 to 3 dried shiitake mushrooms 1 cup hot water 2 tablespoons olive oil 1 small leek, finely chopped 1 teaspoon peeled and minced fresh ginger 2 tablespoons all-purpose flour 1/2 pound chicken breasts, diced 1/4 pound chorizo de Bilbao, sliced 1 cup green peas 1 small carrot, diced 2 cups chicken stock 1 tablespoon soy sauce 1/4 teaspoon freshly ground black pepper 1 cup grated Edam cheese (substitute Gouda) 1 pound store-bought puff pastry, thawed
1 large egg, beaten
How to Make
Soak the dried shiitake mushrooms in hot water for 15 minutes until they soften. Remove the mushrooms from the water. Cut off and discard the woody stems. Slice the mushroom caps thinly and reserve with the soaking water.
Heat the olive oil in a large skillet over medium heat. Add the leek and ginger. Cook and stir for 2 minutes until the leek begins to wilt. Add the flour. Continue to cook and stir for 1 minute. Add the chicken, chorizo, peas, carrots, chicken stock, soy sauce, pepper, bay leaf, and the reserve mushrooms with the soaking water. Bring the mixture to a simmer for 15 to 20 minutes until the chicken is completely cooked and the sauce thickens. Stir in the cheese. Transfer the mixture to a round 2-quart casserole dish.
Preheat the oven to 375°F. Roll out the puff pastry at least 1 inch larger than the size and shape of your casserole dish. Lay the dough over the casserole and fold the overhanging dough into a decorative edge. Use a knife to cut slits in the dough to allow steam to escape during cooking rush the dough with the beaten egg. Bake for 30 to 45 minutes until the dough puffs and turns a golden brown.