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

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

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.

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*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.

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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.

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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

How to Make It:

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Nutrition per serving: 372 calories, 15g protein, 33g carbs (3g fiber), 19g fat

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