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Pollo Verde Pot Pie


Familiar ingredients brought together in an innovative global twist on a classic dish. Featuring Custom Culinary® Tomatillo Serrano Sauce and Custom Culinary® PanRoast® Low Sodium Gluten Free Country Gravy Mix, Pollo Verde Pot Pie consists of chicken, roasted vegetables, and puff pastry.

Ingreadient

    • 6 oz.Chicken, roasted, pulled
    • 4 oz.Vegetables, roasted (sub recipe)
    • 4 oz.Custom Culinary® PanRoast® Low Sodium Country Gravy Mix
    • 2 oz.Custom Culinary® Tomatillo Serrano Sauce
    • 2 oz.Puff Pastry Dough Sheet, 5x5 square, 120/case Rich’s
    • 2 tsp.Egg wash  
    Spicy Roasted Vegetables
    • 4 ea.Onions, Spanish, diced, large
    • 2 ea.Carrots, diced, large
    • 2 ea.Celery, diced, large
    • 6 ea.Potatoes, sweet, diced, large
    • 1 ea.Peppers, jalapenos, sliced, ½” thick¼ cupOil, olive, extra virgin
    • 1 Tbsp. Liquid Vegetable Stock Concentrate

Direction

    Spicy Roasted Vegetables

    1. In a medium sized stainless-steel mix, all the ingredients together thoroughly.
    2. Spread onto a parchment lined sheet pan and bake in a 400°F convection oven for 15-20 minutes or until the vegetables are
    3. golden brown. 

    To Assemble

    1. In an individual cast iron or oven safe baking dish, layer the chicken, vegetables, Country Gravy Mix and Tomatillo Serrano Sauce.
    2. Top with the puff pastry dough.
    3. Brush with the egg wash and place onto a sheet pan.
    4. Bake in a 350°F  convection oven for 15 to 25 minutes until the pastry crust is golden brown and the filing has reached a minimum internal temperature of 150°F.
    5. Remove from the oven and place onto a napkin lined charger plate and serve immediately.

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