Description
This Cozy Chicken Pot Pie with Leeks & Thyme offers irresistible flavor in a straightforward skillet method. It’s a perfect comfort food for any occasion!
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
Instructions
- Gather all the ingredients you'll need for the pot pie.
- In a small bowl, whisk together the egg and the tablespoon of water until well combined.
- On a lightly floured surface, roll out the pastry sheet into a 12-inch square, then cut it into 16 squares, each 3 inches in size. Set aside the pastry squares and the egg wash.
- Preheat your oven to 400°F, positioning a rack in the lower third. Melt the butter in a deep 10-inch ovenproof skillet over medium-high heat. Add sliced leek and chopped carrots and cook, stirring often, until they're softened (about 6 minutes). Sprinkle in the flour and cook for an additional minute, stirring constantly.
- Gradually stir in the chicken stock and bring the mixture to a simmer.
- Continue to simmer while stirring until it thickens, about 1 to 2 minutes.
- Mix in the shredded chicken, thawed peas, heavy cream, Dijon mustard, chopped parsley, thyme, kosher salt, and black pepper, then remove from heat.
- Brush the pastry squares with the egg wash and arrange them over the hot chicken mixture in the skillet, slightly overlapping to cover the entire surface. Place the skillet on a rimmed baking sheet to catch any spills during baking.
- Bake in the preheated oven until the pastry is golden brown and the filling is bubbly (about 20 minutes). After removing from the oven, let it stand for 10 minutes. Garnish with fresh thyme leaves and serve.
Notes
Make sure to thaw the puff pastry completely before using to ensure it rolls out easily.
For added flavor, serve with a side salad or crusty bread.
Nutrition
- Serving Size: 1 pie slice
- Calories: 470
- Sugar: 2g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg