This chicken pan pie is the easy meal you need in your life right now

November 10, 2017 10:37 AM

It's chock-full of lean white meat chicken, stuffed with hearty vegetables, and topped with a flaky crust. What more could you want?

We’ve got a guy who works for

Barry’s also the kind of guy who’s always talking about food in the office. To give you a better understanding, here are a few topics of culinary conversation Barry has put forth within the last month.

*The benefits of eating turkey-cranberry sandwiches pre-Thanksgiving.

*The differences and similarities between a soup and a stew.

*The tenants of a legendary cheesesteak.

*The uniqueness of high school cafeteria pizza.

*That very few things are bad with a fried egg on top and that McDonald’s should put an egg on top of a Big Mac and call it an Egg Mac.

*Meat pies.

That last point is an important one. Barry’s neighbor had offered him some homemade meat pies (no, this isn’t an euphemism), and Barry was astounded by their deliciousness.

I later asked Barry: “Barry, if I told you that you could make a meat pie in a pan, what would you say?”

Barry: “I’d say that I didn’t believe you.” And: “But you’re probably going to tell me that I have to buy a book to find out.”

Well, Barry, believe it.

This recipe for chicken pan pie has it all. It’s chock-full of lean white meat chicken. It’s stuffed with hearty vegetables. It’s topped with a flaky crust of puffed pastry. If you want to put a fried egg on top, I won’t hold you back.

And this one’s on me.

But, seriously, buy the book.

Chicken Pan Pie from A Man, A Pan, A Plan:

What You’ll Need:

2 tsp canola oil
2 boneless, skinless chicken breasts, cut into bite-size pieces
2 leeks, dark green parts removed, white and light green parts chopped, rinsed well
3 carrots, chopped
1 cup frozen peas
1 cup beer (lagers, pale ales, and stouts all work well)
1 cup low-sodium chicken stock
3 Tbsp flour
Leaves from 2 sprigs fresh rosemary, finely chopped
1 frozen puff pastry sheet, thawed