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Open-Faced Pot Pie
Simple, yet elegant, this version of the traditional favorite eschews the gloppy gravy for a hearty mix of vegetables. Try offering both real and plant-based chicken to meet the needs of all your customers.
4 chicken breasts or imitation chicken breasts, sautéed until browned, slightly crispy, and nearly cooked through
6 oz. Markon First Crop Sweet Baby Broccoli, lightly steamed
6 small purple potatoes, roasted until nearly done and sliced in half
6 multi-colored carrots, roasted until nearly done and sliced in half
8 whole Markon First Crop Cremini Mushrooms, roasted
1 package puff pastry sheets (two sheets), thawed and cut into rounds
1 egg, beaten (egg wash)
Edible petals and Markon First Crop Thyme for garnish
Preheat oven to 400 degrees F.
Divide all ingredients except pastry in half and artfully arrange in two oven-proof serving dish. Top each dish with pastry round and crimp edges under to seal. Brush both with egg wash.
Bake for 20 minutes or until pastry is browned. Cool and cut out the center of pastry (serve on side or reserve for other use).
Garnish with thyme and petals.
Alternative: serve with pesto or chimichurri sauce.
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