One-Pan Chicken, Spinach, and Artichoke Pot Pie | America's Test Kitchen

Ingredients

• 1¼ pounds frozen spinach, thawed and squeezed dry
• 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
• 1 cup jarred whole artichoke hearts packed in water, halved
• 2 carrots, peeled and shredded
• ¾ cup chicken broth
• ½ cup heavy cream
• ¼ cup capers, rinsed
• 1 tablespoon Wondra flour
• 12 ounces boneless, skinless chicken breast, trimmed and sliced thin
• 1 tablespoon grated lemon zest
• Salt and pepper
• 1 (9½ by 9-inch) sheet puff pastry, thawed
• 1 large egg, lightly beaten with 2 tablespoons water