Description

This Cozy Chicken Pot Pie with Leeks & Thyme is all about comfort. With a creamy filling of shredded chicken, tender leeks, and carrots, topped with flaky puff pastry, it’s a heartwarming dish perfect for family dinners. Quick to prepare, it’s a must-try for lovers of homemade meals.

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

Begin by gathering all the ingredients you need.
In a small bowl, whisk together the egg and water.
On a lightly floured surface, roll the pastry sheet into a 12-inch square and cut it into 16 squares of 3 inches each. Set the egg wash and pastry squares aside.
Preheat your oven to 400°F with the rack positioned in the lower third. Melt butter in a 10-inch ovenproof skillet over medium-high heat. Add the leeks and carrots, cooking until they soften, about 6 minutes. Sprinkle the flour over and cook, stirring continuously for 1 minute.
Gradually stir in the chicken stock and bring the mixture to a simmer.
Simmer while stirring until the mixture thickens, approximately 1 to 2 minutes.
Add the chicken, peas, heavy cream, Dijon mustard, parsley, thyme, salt, and black pepper. Remove from the heat.
Brush the pastry squares with the egg wash and arrange them on top of the hot chicken mixture in the skillet, slightly overlapping them to cover completely. Place the skillet on a rimmed baking sheet.
Transfer the skillet on the baking sheet to the preheated oven and bake until the top is golden brown and the filling bubbles, about 20 minutes. Allow to stand for 10 minutes before sprinkling with fresh thyme and serving.

Notes

Ensure puff pastry is fully thawed before rolling out.
For a richer flavor, consider adding garlic or additional herbs to the filling.

Nutrition

Serving Size: 1/6 of the pie
Calories: 420
Sugar: 2g
Sodium: 880mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 13g
Cholesterol: 70mg