Celebrate Pi Day with a savory twist by baking a Chicken Asparagus Pot Pie that’s as comforting as it is delicious. This hearty dish combines tender chicken, fresh asparagus, a medley of chopped vegetables, and the rich depth of chicken broth, all brought to life with the tangy sweetness of sun-dried tomatoes and fresh herbs. Encased in a flaky puff pastry crust, this pot pie is the perfect way to honor the mathematical constant with a warm, wholesome meal. Whether you’re a math enthusiast or simply looking for a delightful dinner idea, this recipe is sure to be a crowd-pleaser.

Ingredients:

• 3 Tbsp olive oil
• 1 sweet onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups of asparagus spears, cut into 1 inch pieces
• 3 garlic cloves or 3 tbsp minced garlic
• 1 Tbsp Italian seasoning
• 2 tsp dried thyme or 2 tbsp fresh thyme
• 1/2 tsp paprika
• 1/3 C all purpose flour or Gluten Free all purpose flour
• 3 cups chicken broth or bone broth
• 3 C chopped cooked chicken
• 1/2 C sun dried tomatoes, chopped
• 1/2 C shredded parmesan cheese
• salt and pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 egg yolk plus 1 tbsp water

Direction:

1. Preheat oven to 400°F. Prepare 9x9 or similar baking pan with a coat of olive oil.
2. In a large skillet, heat olive oil over medium heat.  Add chopped onion, carrots, celery and asparagus. Cook for about 5 minutes or until onion becomes transparent. Add garlic, Italian seasoning, thyme and paprika and stir together. Add all purpose flour, stir until veggie mix is coated or about 2 minutes. 
3. Add chicken broth slowly, stirring frequently. Let simmer for several minutes until the sauce starts to thicken. 
4. Add chopped chicken, sun dried tomatoes, parmesan cheese and salt and pepper. Stir well and heat through.
5. Transfer vegetable/sauce mixture to prepared baking pan. Top with puff pastry sheet.
6. In a small bowl, beat egg yolk with 1 tbsp water. Brush the puff pastry sheet with a coat of egg yolk mixture.
7. Bake for 30 minutes
8. Enjoy!