Directions

1. Preheat the oven to 375°F.

2. Butterfly the chicken breasts and season with 1 Tbsp Sicilian Sea Salt and 1 Tbsp Wild Mushroom & Sage Infused Olive Oil. Place on a baking sheet and bake until the internal temperature reaches 165°F, about 20 minutes. Once cooked, shred the chicken and set aside.

3. In an oven-safe Dutch oven or large high-sided skillet, cook the diced bacon over medium-low heat until browned and most of the fat has rendered.

4. Add the diced onion, carrot, celery, and sliced mushrooms. Increase the heat to medium and sauté for about 15 minutes, or until the vegetables are softened and the mushrooms have cooked down.

5. Stir in the minced garlic and cook for 1 minute until fragrant.

6. Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce slightly.

7. Stir in the Parmesan Asiago Dipper & Seasoning, 1 Tbsp Dark Balsamic Vinegar of Modena, and the remaining 1 tsp Sicilian Sea Salt for added depth of flavor.

8. Sprinkle the ½ cup flour over the vegetable mixture and cook for 2-3 minutes, stirring continuously to eliminate the raw flour taste.

9. Gradually pour in the chicken broth while stirring to prevent lumps, then add the milk and stir until smooth and thickened. Fold in the shredded chicken and frozen peas. Drizzle in the remaining 2 tsp Wild Mushroom & Sage Infused Olive Oil and stir to combine evenly.

10. If using a Dutch oven, arrange the puff pastry squares over the filling, overlapping them slightly to cover the surface completely. If using a high skillet, transfer the mixture to an oven safe dish then arrange the puff pastry squares over the filling.

11. In a separate small bowl, whisk the egg with 1 Tbsp water then brush over the puff pastry with the egg wash.

12. Place the Dutch oven or baking dish on a baking sheet to catch any spills. Bake at 375°F for 20–25 minutes, or until the puff pastry is golden brown and puffed.

13. Garnish with chopped parsley and serve.