Description
Our Rustic Chicken Pot Pie with Leeks and Thyme embodies the essence of home-cooked comfort. With its flaky puff pastry topping, creamy chicken filling, and a harmonious blend of leeks and thyme, this dish is a heartwarming treat perfect for any family dinner. Fresh, aromatic, and delightfully comforting, it’s a true celebration of simple yet satisfying flavors.
Ingredients
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
Instructions
Gather the ingredients.
Whisk together egg and water in a small bowl. Set aside.
On a lightly floured surface, roll the pastry sheet into a 12-inch square and cut into 16 (3-inch) squares.
Preheat oven to 400°F with a rack in the lower third. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots; cook until softened, about 6 minutes. Sprinkle with flour and cook, stirring, for 1 minute.
Stir in chicken stock and bring to a simmer. Cook until thickened, 1 to 2 minutes.
Add chicken, peas, cream, Dijon, parsley, thyme, salt, and pepper. Remove from heat.
Brush pastry squares with egg wash and arrange them over the chicken mixture, overlapping slightly.
Place skillet on a rimmed baking sheet and bake until pastry is browned and filling is bubbly, about 20 minutes.
Let stand 10 minutes before serving, garnished with fresh thyme leaves.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 600