Description

This Cozy Chicken Pot Pie with Leeks & Thyme is a delightful dish that brings together tender chicken, fresh leeks, and delicious spices all topped with flaky puff pastry. Ideal for a quick and comforting dinner, this recipe highlights simple ingredients and rich flavors, making it a favorite for homemade meals that satisfy the whole family.

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

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Instructions

Gather the ingredients.
In a small bowl, whisk together the egg and 1 tablespoon of water.
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 in the lower third. Melt the 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 the flour over the mixture and cook, stirring constantly, for 1 minute.
Stir in the stock and bring the mixture to a simmer.
Continue to simmer, stirring constantly, until the mixture thickens, about 1 to 2 minutes.
Stir in the chicken, peas, cream, Dijon mustard, parsley, thyme, salt, and pepper. Remove from heat.
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.
Transfer the baking sheet with the skillet to the preheated oven and bake until the top is golden brown and the filling is bubbly, about 20 minutes. Remove from the oven and let it stand for 10 minutes. Sprinkle with fresh thyme leaves and serve.

Notes

You can substitute fresh chicken for the rotisserie chicken, just ensure to cook it thoroughly before adding it to the mixture.
Feel free to add additional vegetables like celery or corn for more flavor and nutrition.
Letting the pot pie rest before serving allows the filling to set up a bit, making it easier to dish out.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 2g
Sodium: 900mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg