CHICKEN, MUSHROOM, AND ASPARAGUS POT PIE
Makes 6 to 8 servings
Chicken Madeira inspired this delicious casserole that’s crowned with layers of flaky puff pastry.
1 tablespoon olive oil
1 tablespoon kosher salt
½ teaspoon ground black pepper
1½ pounds boneless skinless chicken breasts, cut into ½-inch pieces
¼ cup unsalted butter
1 (8-ounce) package sliced fresh baby portobello mushrooms
1 cup sliced leek
½ cup all-purpose flour
2 cups chicken broth
1 cup dry Madeira wine
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 teaspoon chopped fresh thyme
½ (17.3-ounce) package frozen puff pastry, thawed according to package directions
1 large egg
1 tablespoon water
Garnish: fresh thyme
1. Preheat oven to 400°.
In a 12-inch cast-iron skillet, heat 1 tablespoon olive oil over medium-high heat. Sprinkle salt and pepper all over
