Ingredients 2 tablespoon olive oil

4 bone-in chicken thighs, patted dry

Kosher salt

6 oz mushrooms, torn into separate pieces

Black pepper

4 tablespoons Kerrygold

Salted Butter

1 large yellow onion, finely chopped

1 cuped diced peeled carrots

1 cup diced peeled parsnips

4 garlic cloves, finely chopped

1 tablespoon fresh thyme leaves, plus more for sprinkling

2 tablespoons bourbon

1 heaping tablespoon all-purpose flour, plus more for dusting

1 1/2 cups water

13/4 cup heavy cream, plus 1 teaspoon for brushing pastry

1/2 cup finely grated Kerrygold

Dubliner® Cheese

1, 14oz package puff pastry, thawed

1 egg yolk, for brushing

Instructions:

  1. Heat oven to 425 degrees F.
  2. In a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high heat. Sear chicken side down for 8 minutes or until golden brown. Flip and bake for 25 minutes. Remove chicken from the skillet and shred chicken, discarding the bones and skin.
  3. In the skillet with the chicken renderings, add the mushrooms over medium high heat, season with salt and pepper and cook, undisturbed, until browned underneath, about 4 minutes. Stir the mushrooms, then continue to cook until browned all over, about 4 minutes.
  4. Transfer to a medium bowl along with the shredded chicken.
  5. Add the Kerrygold Salted Butter to the skillet. Once the butter is melted, add the onion the carrots, parsnips, and cook until starting to soften, about 5 minutes. Add the garlic, rosemary, and thyme. Season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
  6. Add the bourbon and stir for 30 seconds.
  7. Sprinkle the vegetables with the flour and cook, stirring, until flour is dispersed, about 30 seconds.
  8. Slowly add the water and cream. Season with salt and stir occasionally until slightly thickened, about 1 1/2 minutes. (It will thicken more once it bubbles away in the oven.)
  9. Remove from heat, then stir in the sautéed mushrooms and shredded chicken. Adjust the seasoning with salt and pepper if needed. Transfer to a 1 1/2-2 quart baking dish. Top the filling with Kerrygold Dubliner cheese.
  10. On a lightly floured surface, gently roll out the puff pastry, rotating it in quarter-turns, until the pastry is slightly larger than your baking dish. Trim the pastry if you are using an oval or round baking dish. Allow the weight of the knife to gently score the pastry in a crisscross pattern.
  11. Transfer the pastry to the top of the filled baking dish, allowing slight overhang, folding over and pinching any overhang just below the inner rim of the baking dish.(If making ahead, the pot pie can be covered with plastic wrap and refrigerated a day in advance.)
  12. In a small bowl, whisk the egg yolk with 1 teaspoon cream and brush over the pastry.
  13. Line a rimmed baking sheet with foil.
  14. Place the pie on the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown. Immediately sprinkle the top of the pastry with reserved thyme leaves.

Recipe by Amber Wilson