We’ve got a guy who works for Men's Health online named Barry. Barry’s a heck of a guy—always on top of his game.

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.

*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.

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.

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:

In a large cast-iron pan over medium-high, heat 1 tsp oil. Add the chicken and cook, stirring frequently, till browned, 8 to 10 minutes. Transfer the chicken to a plate lined with paper towels.
Preheat your oven to 350°F. In the same pan, heat the remaining 1 tsp oil. Add the leeks, carrots, and peas. Cook, stirring occasionally, until softened, about 3 minutes. Add the beer and stock. Bring the mixture to a boil and then reduce the heat to medium-low. Stir in the flour until well incorporated. Add the rosemary and chicken and cook until thickened, about 5 minutes.
Lay the puff pastry sheet directly over the mixture in the pan. (Depending on the size of your pan, you may need to cut the extra puff pastry and fill in any spaces.) Place the entire pan in the oven and cook according to the puff pastry package’s instructions. Using oven mitts, remove from the oven and allow to cool at least 5 minutes before serving. Feeds 6.

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

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?