Description

This Cozy Chicken Pot Pie with Leeks & Thyme is a delightful blend of tender rotisserie chicken, fresh veggies, and flaky pastry, creating a comforting dish that’s perfect for any dinner. Enjoy the simplicity of a one-pan meal packed with flavor!

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 all ingredients together.
In a small bowl, whisk together the egg and 1 tablespoon of water.
On a lightly floured surface, roll out the pastry sheet into a 12-inch square and cut it into 16 (3-inch) squares. Set the egg wash and pastry aside.
Preheat the oven to 400°F with the rack in the lower third. In a deep 10-inch ovenproof skillet, melt the butter over medium-high heat. Add the leeks and carrots, cooking until softened (about 6 minutes). Sprinkle the mixture with flour and cook while stirring for 1 minute.
Pour in the chicken stock and bring the mixture to a simmer.
Continue to simmer, stirring constantly, until the mixture thickens (1 to 2 minutes).
Stir in the shredded chicken, peas, heavy cream, Dijon mustard, parsley, thyme, salt, and pepper, then 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 and transfer it to the preheated oven. Bake until the top is golden brown and the filling is bubbly (about 20 minutes).
Take out from the oven and let it rest for 10 minutes. Finish by sprinkling fresh thyme leaves on top before serving.

Notes

The puff pastry can be rolled out more easily if it’s slightly chilled.
For extra flavor, use homemade chicken stock instead of store-bought.
Feel free to swap in other vegetables, like celery or green beans, based on your preference.

Nutrition

Serving Size: 1 piece
Calories: 420
Sugar: 2g
Sodium: 800mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg