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Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, heat the organic olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Add the diced organic yellow onion, Erewhon Organic Celery & Carrot Sticks, and organic cremini mushrooms to the skillet. Sauté until vegetables are softened, about 8-10 minutes.

Sprinkle the organic all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

Gradually whisk in the Erewhon Chicken Bone Broth and organic heavy cream, stirring until the mixture thickens. Add the fresh organic thyme, fresh organic rosemary, Himalayan pink salt, and freshly ground black pepper. Bring to a simmer.

Return the cooked chicken to the skillet. Stir in the organic frozen peas. Remove from heat.

Carefully place the thawed organic puff pastry over the chicken and vegetable filling. Trim any excess pastry, leaving about a 1/2-inch overhang. Crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.

Brush the top of the puff pastry with the beaten Erewhon Regenerative Organic Certified Pasture Raised Large Egg wash for a golden-brown finish.

Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let stand for 5 minutes before serving.


Preheat oven to 400°F. In a large oven-safe skillet or Dutch oven, heat the organic olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Add the diced organic yellow onion, Erewhon Organic Celery & Carrot Sticks, and organic cremini mushrooms to the skillet. Sauté until vegetables are softened, about 8-10 minutes.

Sprinkle the organic all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

Gradually whisk in the Erewhon Chicken Bone Broth and organic heavy cream, stirring until the mixture thickens. Add the fresh organic thyme, fresh organic rosemary, Himalayan pink salt, and freshly ground black pepper. Bring to a simmer.

Return the cooked chicken to the skillet. Stir in the organic frozen peas. Remove from heat.

Carefully place the thawed organic puff pastry over the chicken and vegetable filling. Trim any excess pastry, leaving about a 1/2-inch overhang. Crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.

Brush the top of the puff pastry with the beaten Erewhon Regenerative Organic Certified Pasture Raised Large Egg wash for a golden-brown finish.

Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let stand for 5 minutes before serving.
