Chicken Potpie With Shiitake Mushrooms And Red Peppers

• 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

1. Heat oven to 400u0b0F.
2. 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.
3. Prepare frozen puff pastry sheet by trimming to size of casserole top, leaving a 1-inch border.
4. 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.
5. 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.
6. Serve immediately.

shiitake mushroom, flour, salt, ground black pepper, chicken thigh, olive oil, chicken, tarragon, broccoli florets, red peppers, pastry

Taken from www.food.com/recipe/chicken-potpie-with-shiitake-mushrooms-and-red-peppers-490467 (may not work)