Prep Time: 5 min. • Cook Time: 30 min.
Preheat oven to 450°F. Thaw puff pastry in refrigerator. Dice chicken into ½-inch cubes. Cut ham into thin strips.
Heat olive oil in a large saucepan over medium-high heat. Once hot, add chicken and sauté, stirring occasionally, until lightly browned. Add sliced mushrooms and continue to sauté until the mushrooms have softened a little. Add flour and stir to coat the chicken. Add chicken broth and whisk to combine. Bring to a boil, whisking occasionally. Reduce heat to a simmer for 15 minutes, or until chicken reaches a minimum internal temperature of 165°F.
While chicken is simmering, cut the pastry into 4 circles the same diameter as the bowl you will serve the chicken in. Place the circles on parchment-lined sheet pans. Use any trimmings to decorate the circles if you like.
In a small bowl, whisk the egg with 1 tablespoon of water until smooth. Using a pastry brush, brush the egg wash on the pastry. Bake until golden brown and puffed, about 15 minutes. Reduce the heat of the oven to 325°F and continue to cook another 10 minutes to crisp up the pastry.
Once the chicken has simmered 15 minutes, whisk in the Swiss cheese until smooth. Stir in peas, ham and cream. Adjust the seasoning with salt and black pepper.
Ladle the chicken stew into 4 bowls and top with the baked pastry.
Approximate Nutritional Information (Per serving):
Calories 850, Fat 55g, Sat. Fat 29g, Trans Fat 1g, Cholesterol 230mg, Sodium 2040mg, Total Carbohydrate 44g, Fiber 5g, Sugars 8g, Protein 54g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free