Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 2 tbsp mild curry powder
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Heat the butter in a 10-to-12-inch cast-iron skillet over medium-high heat until shimmering.
  3. Add the diced onion and carrots. Cook, stirring occasionally, until the onions are translucent and softened (about 4-5 minutes).
  4. Stir in the garlic and curry powder. Cook for exactly 1 minute until aromatic.
  5. Increase heat slightly and add the cubed chicken thighs. Brown the meat for 5-7 minutes.
  6. Sprinkle the flour over the chicken and vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
  7. Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps.
  8. Stir in the frozen peas and heavy cream. Let the mixture simmer for 5 minutes until it reaches a velvety, thick consistency. Remove from heat.
  9. Roll out the puff pastry sheet slightly on a floured surface.
  10. Lay the pastry over the skillet, pressing the edges against the side of the pan to seal.
  11. Cut 3-4 small slits in the center of the pastry to allow steam to escape.
  12. Beat the egg with 1 tablespoon of water and brush the mixture over the top of the pastry.
  13. Bake in the preheated oven until the crust is golden brown and shattering crisp.