2 tbsp olive oil
1 medium onion, diced
2 carrots, thinly sliced
3 celery stalks, thinly sliced
3 cloves of garlic, minced
1 tbsp fresh thyme, chopped
1 large russet potato, peeled and diced
1/4 cup all-purpose flour
12 oz Wasatch Pumpkin Ale
2 cups chicken broth
1 cup frozen peas
1/2 rotisserie chicken, meat shredded
1/4 cup flat leaf parsley, chopped
12-14 oz sheet of puff pastry, thawed, rolled into a 12-inch circle
1 large egg, beaten
Heat oven to 425°F.
Heat oil in a 12-inch cast iron skillet. Add onions, carrots, celery, garlic, and thyme. Season with salt and pepper, and cook until vegetables are tender, about 5-8 minutes. Add potatoes and cook, stirring occasionally, until potatoes start to soften, about 7-8 minutes. Add flour, and stir to coat all the vegetables until no white flour remains, about 3 minutes.
Pour in beer and chicken broth, scraping up any browned bits with a wooden spoon. Simmer until potatoes are almost cooked through, 10 minutes. Add shredded chicken, peas, and parsley. Season, stir to combine, and remove from heat.
Carefully unfold pastry and place over skillet, pressing edges into the sides of the skillet with a fork. Cut 4 slits in the top to vent, and brush with egg wash.
Bake for 20-25 minutes, until puff pastry is beginning to brown, 15-20 minutes. Lower heat to 375°F and bake for 15-20 more minutes, until pastry is a deep golden brown. Let cool for 10 minutes before serving.
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