Cooking Time: 40 minutes

Serves 6

 What You Need:  

• 1 2–3 lb. rotisserie chicken, shredded into bite-sized pieces
• 2 medium onions, diced
• 2 medium potatoes, peeled and cubed
• Salt
• ½ cup flour, divided
• 1 cup dry white wine
• 1 cup chicken broth
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 2 cups heavy cream, divided
• 1 14-oz. box puff pastry, thawed overnight

 How to Make it: 

1. Place a rack in center of oven and preheat your oven to 400°F
2. Heat a large cast iron skillet over medium heat and add a glug of oil. When it shimmers, add the onions and cook, stirring occasionally, 5–6 minutes until soft
3. Add the potatoes, and a pinch of salt. Cook for 5 minutes until the potatoes are beginning to get tender. Sprinkle 3 tbsp. of flour over the potatoes and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds
4. Add the wine and cook, stirring constantly, about 1 minute
5. Add ½ pouch of Chimichurri, about 1½ cups of cream, the chicken, and a pinch of salt. Cook for about minutes, stirring occasionally.
6. Place the skillet on a baking sheet
7. On a lightly floured surface, roll out the pastry into a square large enough to cover skillet with a bit of extra overhang. Then, roll up the pastry on the rolling pin and unroll it over the skillet
8. Fold the edges of pastry under itself and crimp the edges with a fork
9. Using a pastry brush, brush the top of pastry with a bit more cream and make a few small slits in the center