Description

This Cozy Chicken Pot Pie with Leeks & Thyme is a delightful blend of tender chicken and fresh leeks, all encased in a flaky puff pastry. Perfect for a quick and comforting dinner, it showcases simple ingredients and rich flavors that warm the heart.

Ingredients

Scale

1 large egg
1 tablespoon water
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
1/2 cup unsalted butter (4 ounces)
2 cups thinly sliced leek (from 1 large leek)
1 cup chopped carrots (from 3 medium carrots)
1/2 cup all-purpose flour (about 2 1/8 ounces), plus more for work surface
2 1/2 cups chicken stock
4 cups shredded rotisserie chicken
1 cup frozen petite sweet peas, thawed
1/4 cup heavy cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme, plus thyme leaves for garnish
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Gather the ingredients together.
In a small bowl, whisk the egg and water together.
On a lightly floured surface, roll the pastry sheet into a 12-inch square and cut it into 16 (3-inch) squares. Set aside the egg wash and pastry squares.
Preheat the oven to 400°F with the rack positioned in the lower third. Melt butter in a deep 10-inch ovenproof skillet over medium-high heat. Add the leeks and carrots and cook, stirring often, until softened (about 6 minutes). Sprinkle with flour and cook, stirring constantly, for 1 minute.
Stir in the chicken stock and bring the mixture to a simmer.
Simmer while stirring constantly until the mixture thickens (1 to 2 minutes).
Remove from heat and stir in the shredded chicken, peas, cream, Dijon mustard, parsley, thyme, salt, and pepper.
Brush the pastry squares with the egg wash and arrange them on top of the hot chicken mixture in the skillet, slightly overlapping to cover the entire surface.
Place the skillet on a rimmed baking sheet and transfer it to the preheated oven. Bake until the top is browned and the filling is bubbly (about 20 minutes). Remove from the oven and let sit for 10 minutes before sprinkling with fresh thyme leaves and serving.

Notes

For an extra golden crust, apply a second layer of egg wash on the pastry.
Feel free to add other vegetables like potatoes or celery to the filling for more variety.
This dish is great for leftovers and can be refrigerated for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 471
Sugar: 2g
Sodium: 867mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 22g
Cholesterol: 139mg