Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) might just be the ultimate comfort food, radiating warmth with every hearty bite. Rich, buttery puff pastry sits atop a savory filling of tender rotisserie chicken, sweet leeks, and colorful carrots swimming in a creamy sauce. The aromatic blend of thyme and Dijon mustard enhances the overall taste, offering a stroke of sophistication without overwhelming simplicity. With just one skillet needed, cleanup is a breeze, making this dish a staple for weeknight dinners or cozy gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

My first encounter with chicken pot pie was during a chilly autumn evening; the first spoonful was like a warm hug that melted away the day’s stress. This version, a delightful skillet creation, is remarkably easy but doesn’t sacrifice any flavor. You’re going to love the way the golden pastry crowns the bubbling filling, beckoning you to dig in. Trust me, once you try making this Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version), it will become a cherished favorite in your home!

Why You’ll Love This Recipe

Simple & Quick: With the majority of the prep done in just 15 minutes, and a total cook time of 70 minutes, dinner is never far away.
Irresistible Flavor: A combination of tender chicken, fresh leeks, and delightful herbs creates a flavor explosion that’s both comforting and exciting.
Eye-Catching Appeal: The golden, flaky pastry on top not only looks impressive but also adds a luxurious touch to your dining table.
Flexible Serving: Perfect for weeknight dinners, Sunday meals, and cozy evenings; it’s even the ideal terrain for leftovers!
Diet-Friendly Options: Use gluten-free flour and dairy substitutes for a more inclusive dish that everyone can enjoy.

Ingredients You’ll Need

1 large egg: This will create a lovely egg wash, giving the pastry its divine golden color.
1 tablespoon water: To mix with the egg for the wash, helping it to spread smoothly.
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed: This flaky pastry elevates the dish without the fuss of homemade dough. Make sure it’s ready to roll.
1/2 cup unsalted butter (4 ounces): Adds richness and depth to your filling. Unsalted is optimal for better control over seasoning.
2 cups thinly sliced leeks (from 1 large leek): Leeks lend a sweet, mild onion flavor that enhances the dish; make sure to clean them well to remove any grit.
1 cup chopped carrots (from 3 medium carrots): Adds a delightful crunch and color; fresh carrots work best for the texture.
1/2 cup all-purpose flour (about 2 1/8 ounces), plus more for work surface: This will help thicken your filling and can be substituted with gluten-free flour if needed.
2 1/2 cups chicken stock: Use a good-quality stock to amplify the flavors; homemade stock is fantastic if you have it.
4 cups shredded rotisserie chicken: This time-saver adds protein and flavor; feel free to use leftover chicken, if available.
1 cup frozen petite sweet peas, thawed: These not only add color but a hint of sweetness; fresh peas can work too, but ensure they are blanched first.
1/4 cup heavy cream: This gives your filling a luscious texture; you can substitute with non-dairy cream for a lighter option.
1 tablespoon Dijon mustard: A tangy touch that brightens the filling without overpowering the other ingredients.
1 tablespoon chopped fresh flat-leaf parsley: Adds freshness and a pop of color; use it generously!
2 teaspoons chopped fresh thyme, plus thyme leaves for garnish: Thyme elevates the flavor, infusing an earthy aspect into your dish.
1 1/2 teaspoons kosher salt: Essential for enhancing and balancing flavors in your filling.
1/2 teaspoon black pepper: A little heat helps to awaken the palate.

How to Make Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

Gather Ingredients: Before diving into the recipe, gather all your ingredients on the counter. This makes the cooking process smoother and more enjoyable.

Whisk Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of water until fully combined. This egg wash will give your pastry that beautiful golden sheen.

Roll Out Pastry: Lightly flour your work surface and roll the thawed pastry sheet into a 12-inch square. Slice it into 16 squares, each about 3 inches. Set the egg wash and pastry squares aside for later.

Preheat Oven: Set your oven to 400°F and position the rack in the lower third. This ensures that your pot pie cooks evenly.

Melt Butter: In a deep 10-inch ovenproof skillet, melt 1/2 cup unsalted butter over medium-high heat. Once it’s bubbling, add 2 cups of thinly sliced leeks and 1 cup of chopped carrots. Stir frequently until they are softened, about 6 minutes.

Add Flour: Sprinkle 1/2 cup all-purpose flour over the vegetables in the skillet. Stir constantly for 1 minute to eliminate the raw flour taste and create a roux.

Incorporate Stock: Gradually pour in 2 1/2 cups of chicken stock, stirring continuously until the mixture comes to a gentle simmer. This is where the magic begins!

Thicken Mixture: As you maintain a simmer, keep stirring until the filling thickens, which should take about 1 to 2 minutes. You’ll notice it becoming hearty and inviting.

Combine Ingredients: Remove the skillet from heat and stir in 4 cups of shredded rotisserie chicken, 1 cup of thawed frozen petite sweet peas, 1/4 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon chopped parsley, 2 teaspoons chopped thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until well blended.

Brush with Egg Wash: Using a pastry brush, generously coat each pastry square with the egg wash. Arrange them on top of your hot chicken mixture, slightly overlapping to ensure the entire surface is covered.

Bake to Perfection: Place the skillet on a rimmed baking sheet to catch any drips during baking. Transfer it to your preheated oven and bake for about 20 minutes, or until the top is golden brown and the filling is bubbly.

Let Stand & Serve: Once baked, remove the skillet from the oven and let it stand for about 10 minutes. Sprinkle fresh thyme leaves over the top before serving. This adds an extra layer of flavor and charm.

Storing & Reheating

You can store any leftover Cozy Chicken Pot Pie at room temperature for up to 2 hours before transferring it to the fridge, where it will stay fresh for about 3-4 days in an airtight container. If you want to keep it longer, consider freezing individual servings for up to 3 months. Reheat by placing it in a 350°F oven for about 25-30 minutes, until heated through. Just remember, the texture of the pastry may change, but a quick spritz of water will help refresh it.

Chef’s Helpful Tips

Avoid overcooking the carrots during the sautéing process to maintain their crunch.
Make sure your butter is cold when melting to prevent it from browning too quickly.
If the filling is too thick, simply add a splash more chicken stock until you achieve your desired consistency.
Experiment with different herbs like rosemary or sage for unique flavor profiles.
Consider making the filling a day in advance; flavors tend to meld beautifully overnight in the fridge.

Crafting a pot pie from scratch can seem intimidating, but this Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) makes it so accessible and enjoyable! Don’t hesitate to play around with the ingredients; maybe even toss in some mushrooms or swap in different veggies according to what’s in season. The essence of this dish is simplicity and homey goodness, inviting you to savor every bite.

Recipe FAQs

Can I use store-bought chicken instead of rotisserie?

Absolutely! You can use any cooked chicken, whether it’s leftover from another meal or store-bought. Just ensure it’s shredded into bite-sized pieces for easy mixing.

How do I make this recipe gluten-free?

To make your Cozy Chicken Pot Pie gluten-free, swap in gluten-free all-purpose flour for regular flour and ensure your chicken stock is gluten-free. This adjustment still yields a delicious filling.

What sides pair well with chicken pot pie?

A fresh green salad or steamed veggies such as green beans and broccoli make excellent sides. They provide a refreshing contrast to the rich and creamy pot pie.

Can I prepare the filling ahead of time?

Definitely! You can make the filling a day in advance and refrigerate it. Just assemble and bake it when you’re ready to eat for the freshest taste and texture.