Savory Spanish Chicken and Potato Pie

Preheat your oven to 400°F (200°C) and heat the olive oil in a large skillet over medium-high heat.

Add the chopped chicken thighs to the skillet and cook until browned on all sides, which should take about 5 to 6 minutes.

Remove the chicken from the skillet and set it aside on a plate, leaving the juices in the pan.

In the same skillet, add the diced onion, garlic, and diced potatoes, then sauté for about 5 minutes until the onion is soft.

Stir in the smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.

Pour in the chicken broth, bring to a simmer, and cook for 10 minutes until the potatoes begin to soften.

Return the chicken to the skillet and stir in the frozen peas, simmering for 2 to 3 minutes until the sauce slightly thickens.

Transfer the mixture to a 9-inch baking dish and cover with the thawed puff pastry sheet, trimming any excess and crimping the edges to seal.

Brush the top of the pastry with the beaten egg and cut a small slit in the center to let steam escape.

Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and golden brown, then let cool for 5 minutes before serving.