Chicken Potpie With Shiitake Mushrooms And Red Peppers - cooking recipe

Ingredients

1 ounce dried shiitake mushroom
3 tablespoons flour
salt
ground black pepper
1 lb chicken thigh, boneless, skinless, cut into large dice (3 thighs)
2 tablespoons olive oil
1 1/2 cups chicken stock or 1 1/2 cups canned chicken broth
1 teaspoon dried tarragon
2 cups broccoli florets
1 (4 ounce) jar roasted red peppers, drained and sliced thin
1 sheet frozen puff pastry, from 17-ounce package, thawed

Preparation

Heat oven to 400\u00b0F.
Soak dried mushrooms in 3/4 cup warm water until softened, about 15 minutes. Using a fine sieve, strain liquid from mushroom, reserving the soaking liquid. Thinly slice the mushrooms and set aside.
Prepare frozen puff pastry sheet by trimming to size of casserole top, leaving a 1-inch border.
Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Dredge chicken pieces in the seasoned flour. Heat oil in a large saucepan. Add chicken pieces; saute until lightly browned, about 4 minutes. Add stock, reserved mushroom soaking liquid, and tarragon; bring to boil and simmer until thickened slightly, about 5 minutes. Add broccoli; simmer until bright green, about 3 minutes. Stir in red bell peppers.
Pour chicken mixture into a 2-quart casserole dish. Place puff pastry sheet over filling and rim of dish; flute edges to seal. Make three 1/2-inch slits in center of pastry; brush pastry with cold water. Bake until pastry is golden brown, about 10 minutes.
Serve immediately.