Description
This Cozy Chicken Pot Pie with Leeks & Thyme is an irresistible dish full of flavor. With tender chicken, fresh leeks, and a crispy puff pastry topping, it makes for a quick and comforting dinner that the whole family will enjoy!
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
Instructions
- Gather all ingredients in one place.
- In a small bowl, whisk together egg and water.
- On a lightly floured surface, roll out the pastry sheet into a 12-inch square and cut into 16 squares. Set the egg wash and pastry squares aside.
- Preheat the oven to 400°F, placing the rack in the lower third. In a deep ovenproof skillet, melt butter over medium-high heat. Add leeks and carrots, cooking until softened (about 6 minutes).
- Sprinkle in the flour and cook while stirring for 1 minute.
- Stir in the chicken stock and bring to a simmer, stirring constantly until the mixture thickens (1-2 minutes).
- Add in chicken, peas, cream, Dijon mustard, parsley, thyme, salt, and pepper. Remove from heat when combined.
- Brush the pastry squares with egg wash and arrange them over the hot chicken mixture, slightly overlapping for even coverage. Set the skillet on a rimmed baking sheet.
- Transfer the baking sheet with the skillet to the oven and bake until the top is brown and the filling is bubbly (about 20 minutes). Let cool for 10 minutes after removing from oven, then sprinkle with fresh thyme leaves and serve.
Notes
For extra flavor, consider adding some chopped garlic when sautéing the leeks and carrots.
This pot pie can be assembled earlier in the day and baked just before serving for a warm, fresh meal.
Leftovers can be stored in the refrigerator and reheated in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg