Description

This Cozy Chicken Pot Pie with Leeks & Thyme brings warmth and comfort to your dining table. Made with tender rotisserie chicken and fresh vegetables, it is easy to prepare and ideal for busy weeknights. Enjoy the flaky puff pastry that perfectly complements the rich filling, making it a must-try for anyone seeking a delightful homemade meal.

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.
Whisk together the egg and 1 tablespoon of water in a small bowl.
Roll out the pastry sheet into a 12-inch square on a lightly floured surface and cut into 16 (3-inch) squares. Set the egg wash and pastry squares aside.
Preheat the oven to 400°F with the rack in the lower third. Melt butter in a deep 10-inch ovenproof skillet over medium-high heat. Add leek and carrots; cook for about 6 minutes, stirring often until softened. Sprinkle with flour and cook, stirring constantly for 1 minute.
Stir in the chicken stock and bring to a simmer.
Simmer and stir constantly until the mixture thickens, which should take about 1 to 2 minutes.
Add chicken, peas, cream, Dijon mustard, parsley, thyme, salt, and pepper to the skillet. 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 them 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 stand for 10 minutes. Sprinkle with fresh thyme leaves and serve.

Notes

For a deeper flavor, you can add some garlic while cooking the leeks and carrots.
Feel free to use any leftover vegetables you have on hand to customize this dish.
Thaw the pastry sheets in the refrigerator for best results.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 100mg