Description

This Cozy Chicken Pot Pie with Leeks & Thyme is a delightful dish that brings comfort to the dinner table. With its rich flavors and simple preparation, you can enjoy the taste of tender rotisserie chicken, sweet peas, and savory leeks encased in a golden, flaky pastry. Perfect for a quick dinner or a cozy meal at home, this pot pie will please 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 for the pot pie.
In a small bowl, whisk together egg and water to create an egg wash.
On a floured surface, roll the pastry sheet into a 12-inch square and cut it into 16 (3-inch) squares. Set them aside along with the egg wash.
Preheat the oven to 400°F and position the rack in the lower third. In a deep ovenproof skillet, melt the butter over medium-high heat. Add the sliced leeks and chopped carrots, then cook, stirring often, until softened, about 6 minutes.
Sprinkle flour over the vegetables and cook for 1 minute while stirring constantly.
Add chicken stock to the skillet and bring the mixture to a simmer, stirring continuously until it thickens, which should take 1 to 2 minutes.
Next, stir in shredded chicken, peas, heavy cream, dijon mustard, parsley, thyme, salt, and pepper. Remove the skillet from heat.
Brush the pastry squares with egg wash and arrange them over the chicken mixture in the skillet, slightly overlapping to cover the entire surface.
Place the skillet on a rimmed baking sheet and transfer it to the preheated oven. Bake for about 20 minutes, or until the top is golden and the filling is bubbling.
Once done, remove from the oven and let it stand for 10 minutes. Garnish with fresh thyme leaves before serving.

Notes

Allow the pot pie to cool for a few minutes before serving to let the filling set slightly.
You can customize the vegetables based on what you have on hand – peas, corn, or green beans all work well.
For added flavor, consider using homemade chicken stock.

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 2g
Sodium: 730mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 25g
Cholesterol: 120mg