Rustic Chicken Pot Pie with Leeks and Thyme

Warm, hearty, and brimming with flavor, this Rustic Chicken Pot Pie with Leeks and Thyme is the ultimate comfort food. With its flaky puff pastry crust and creamy chicken filling, this dish is perfect for cozy dinners and special family gatherings. Follow this well-organized recipe to create a delicious pot pie that everyone will love.

Ingredients:

For the Pot Pie:

• 1 large egg
• 1 tablespoon water
• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1/2 cup (4 ounces) unsalted butter
• 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)
• 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 more for garnish
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Directions:

Step 1 – Prepare the Ingredients:

• Gather all the ingredients to ensure you have everything ready.
• Whisk together the egg and water in a small bowl and set aside.
• On a lightly floured surface, roll the thawed puff pastry sheet into a 12-inch square. Cut the pastry into 16 (3-inch) squares.

Step 2 – Preheat the Oven:

• Preheat your oven to 400°F (200°C) with a rack positioned in the lower third of the oven.

Step 3 – Cook the Vegetables:

• In a deep 10-inch ovenproof skillet, melt the butter over medium-high heat.
• Add the thinly sliced leek and chopped carrots, cooking until they are softened, about 6 minutes.
• Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.

Step 4 – Prepare the Filling:

• Gradually stir in the chicken stock and bring the mixture to a simmer. Cook until the sauce has thickened, about 1 to 2 minutes.
• Add the shredded rotisserie chicken, thawed peas, heavy cream, Dijon mustard, chopped parsley, chopped thyme, kosher salt, and black pepper. Stir until everything is well combined.
• Remove the skillet from the heat.

Step 5 – Assemble the Pot Pie:

• Brush the prepared puff pastry squares with the egg wash.
• Arrange the pastry squares over the chicken mixture in the skillet, allowing them to overlap slightly.

Step 6 – Bake the Pot Pie:

• Place the skillet on a rimmed baking sheet to catch any overflow during baking.
• Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 20 minutes.

Step 7 – Serve:

• Allow the pot pie to stand for 10 minutes before serving.
• Garnish with additional fresh thyme leaves for a burst of color and flavor.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Calories: 600 per serving
• Servings: 6

Tips for Success:

• Even Cooking: Ensure the vegetables are evenly cooked before adding the flour to avoid raw flour taste.
• Pastry Arrangement: Overlap the pastry squares slightly for an attractive and rustic look.
• Resting Time: Let the pot pie rest for a few minutes before serving to allow the filling to set slightly.

This Rustic Chicken Pot Pie with Leeks and Thyme is a comforting and satisfying meal that will become a family favorite. The combination of tender chicken, flavorful vegetables, and a flaky puff pastry crust creates a dish that is both delicious and visually appealing. Enjoy this classic comfort food on a chilly evening or any time you crave a hearty, homemade meal.