Cooking Instructions
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Step 1
In a large cast-iron pan over medium-high, heat
Butter (1 Tbsp)
and heat the pan until butter is melted.
Step 2
Season both sides of the
Boneless, Skinless Chicken Thighs (1 lb)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
and add to the hot pan.
Step 3
Cook for 8-10 minutes until browned on both sides and fully cooked. Remove from pan and set aside. When cooled, cut into bite-sized pieces.
Step 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
Wipe away all but 1-2 Tbsp of grease from the same pan you used for your chicken. Over medium-high heat add your
Garlic (2 cloves)
and cook for 1 minute or until aromatic.
Step 6
Add your
Leek (1)
,
Carrots (2)
,
Celery (1 stalk)
, and
Frozen Green Peas (1 cup)
and cook until softened, about 5 minutes.
Step 7
Add your
Low-Sodium Chicken Stock (1 cup)
and
Beer (1 cup)
. If you are choosing to omit the beer, add an additional cup of chicken stock. Bring your mixture to a boil and then turn down the heat to medium-low. Sprinkle in your
All-Purpose Flour (3 Tbsp)
and stir until incorporated.
Step 8
Add your
Fresh Rosemary (2 sprigs)
and chopped chicken and cook for 5 minutes or until thickened.
Step 9
Add
Parmesan Cheese (to taste)
and stir until incorporated. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
Take out your
Puff Pastry (1 sheet)
about 10-15 minutes before you need to use it. Set your puff pastry directly over the pan. Depending on the size of your pan, you may need to cut the pastry to fill any cracks. You can choose to cut the puff pastry to the size of your pan or let it hang over the sides.
Step 11
Beat the
Egg (1)
and brush over the top, then bake for 45 minutes or until crust is golden brown and the mixture is bubbling.
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