Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) is that epitome of comfort food that warms your soul on a chilly evening. Picture that perfectly golden, flaky pastry atop a creamy, savory filling packed with tender chicken, sweet leeks, and enhanced by aromatic thyme. The moment you dig in, you’re met with a delightful crunch followed by a luscious explosion of flavors that feels like a comforting hug. This is more than just a meal; it’s an experience that transforms your kitchen into a haven of warmth and joy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

I first made this dish after a long day, seeking something satisfying and uncomplicated. The seductive aroma wafting through the kitchen while it baked brought my family together, eagerly anticipating our first bites. With its easy preparation and crowd-pleasing outcome, it quickly became a family favorite. If you’re craving something that’s both cozy and delicious, the Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) is the answer!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about an hour and ten minutes—perfect for busy weeknights.
Irresistible Flavor: The combination of savory chicken, sweet leeks, and fragrant thyme creates a symphony of taste and texture.
Eye-Catching Appeal: That golden pastry topping makes this pot pie a showstopper on your dinner table.
Flexible Serving: Enjoy it for dinner, or serve it as an impressive centerpiece for gatherings.
Diet-Friendly Options: Substitute rotisserie chicken with shredded turkey for a delightful twist, especially after holidays.

Ingredients You’ll Need

1 large egg: This will create a lovely golden egg wash for the puff pastry, enhancing its color and shine.
1 tablespoon water: Mixed with the egg, this helps create the perfect wash consistency.
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed: The secret to a flaky, golden crust that’s easy to prepare.
1/2 cup unsalted butter (4 ounces): Adds richness to the filling, balancing the flavors beautifully.
2 cups thinly sliced leek (from 1 large leek): Leeks lend a gentle sweetness that complements the other ingredients.
1 cup chopped carrots (from 3 medium carrots): These add a subtle crunch and natural sweetness to the filling.
1/2 cup all-purpose flour (about 2 1/8 ounces): This thickens the filling, giving it a creamy texture.
2 1/2 cups chicken stock: Use homemade or good-quality store-bought stock for a depth of flavor.
4 cups shredded rotisserie chicken: An easy way to add protein and flavor; feel free to use leftover roast chicken too!
1 cup frozen petite sweet peas, thawed: These provide a burst of sweetness and color in the filling.
1/4 cup heavy cream: For indulgent creaminess that ties all the flavors together.
1 tablespoon Dijon mustard: Adds a subtle tang that enhances the dish’s overall taste.
1 tablespoon chopped fresh flat-leaf parsley: Fresh herbiness brightens the filling.
2 teaspoons chopped fresh thyme, plus thyme leaves for garnish: A key ingredient that melds beautifully with the chicken and leeks.
1 1/2 teaspoons kosher salt: Balances flavors throughout the dish.
1/2 teaspoon black pepper: Adds a hint of warmth and spice.

How to Make Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

Gather Ingredients: Start by placing all your needed ingredients on the counter. Having everything ready makes the process smoother and more enjoyable.

Whisk Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of water. This mixture will give our pastry a beautiful golden finish.

Prepare Pastry Squares: Roll out the thawed puff pastry sheet on a lightly floured surface into a 12-inch square. Cut it into 16 (3-inch) squares. Set your egg wash and pastry squares aside for now.

Preheat Oven: Set your oven to 400°F and ensure the rack is in the lower third position. This setting will help the bottom of the pastry crisp perfectly.

Sauté Veggies: In a deep 10-inch ovenproof skillet, melt 1/2 cup unsalted butter over medium-high heat. Once melted, add the sliced leeks and chopped carrots. Cook, stirring frequently, until softened, about 6 minutes. The combination should smell incredibly inviting.

Sprinkle Flour: Sprinkle 1/2 cup all-purpose flour over the sautéed vegetables. Cook for an additional minute, stirring constantly to ensure the flour is thoroughly mixed in.

Add Stock: Gradually stir in 2 1/2 cups of chicken stock, bringing the mixture to a gentle simmer. This is where the filling begins to come together nicely.

Thicken Filling: Continue simmering and stirring until the mixture thickens, which should take about 1 to 2 minutes. You want it to be creamy and coat the back of a spoon.

Mix in Chicken and Seasonings: Stir in 4 cups of shredded rotisserie chicken, 1 cup of thawed frozen petite sweet peas, 1/4 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon fresh parsley, 2 teaspoons fresh thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Remove the skillet from heat, and take a moment to savor the mix of flavors.

Brush Pastry: Take your egg wash and brush it over each of the pastry squares, making them gleam. Arrange these squares on top of the hot chicken mixture in the skillet, slightly overlapping them to cover the surface completely.

Bake: Place the skillet on a rimmed baking sheet, transferring it to your preheated oven. Bake for about 20 minutes, or until the top is beautifully browned and the filling is bubbling around the edges.

Cool and Garnish: Once out of the oven, allow it to stand for about 10 minutes. Before serving, sprinkle with fresh thyme leaves for an aromatic finish.

Storing & Reheating

Store any leftover Cozy Chicken Pot Pie with Leeks & Thyme covered at room temperature for up to 2 hours. For longer storage, refrigerate in an airtight container for up to 3 days. You can also freeze it for up to 3 months; just ensure it’s well-wrapped. When reheating, pop it in a 350°F oven for about 20-30 minutes until it’s heated through. Keep in mind that while reheating, the pastry might lose some of its initial crispiness, but you can crisp it back up by placing it under the broiler for a couple of minutes.

Chef’s Helpful Tips

Avoid overcooking the leeks and carrots; they should be tender yet still vibrant in color.
Ensure your butter is cold for a flaky pastry; this could make all the difference!
If you prefer a thicker filling, add a little more flour when incorporating the stock.
Feel free to play around with the herbs; rosemary or sage can add a unique flavor twist.
This dish can be made a day in advance; just bake just before serving for the best texture.

There’s something so welcoming about serving a warm pot pie to friends and family. The process fills your home with a heartwarming aroma, and the stunning presentation is sure to impress. Plus, it’s a wonderful way to utilize leftover chicken or vegetables. Diving into this dish allows for delightful variations based on personal taste, making it a staple in your cooking repertoire.

Recipe FAQs

Can I use homemade pastry instead of puff pastry?

Yes, you can absolutely use a homemade pastry! However, ensure it’s rolled thin enough to mimic the texture of puff pastry, which adds that delightful flakiness.

How can I make this recipe dairy-free?

For a dairy-free version, substitute the unsalted butter with a dairy-free butter alternative, and use coconut milk or a dairy-free cream in place of heavy cream.

What can I substitute for leeks?

If leeks aren’t available, green onions or shallots can be suitable substitutes. While not quite the same, they’ll still provide a great flavor base.

How do I know when the pot pie is done baking?

The pot pie is done when the pastry has puffed up and is golden brown, and you’ll see bubbling filling peeking through the edges of the pastry. An internal temperature of at least 165°F will indicate that it’s ready to serve.

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Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

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Author: Anna
Prep Time: N/A
Cook Time: 70 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: American

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Description

This cozy chicken pot pie is a simple yet satisfying meal, combining tender chicken, fresh leeks, and a flaky puff pastry topping. Perfect for a comforting dinner or family gathering!

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

Prepare all ingredients ahead of time for a smooth cooking process.
In a small bowl, combine the egg and water, whisking them together.
On a lightly floured surface, roll the pastry sheet into a 12-inch square, cutting it into 16 squares of 3 inches each. Set these aside with the egg wash.
Preheat your oven to 400°F, placing the rack in the lower third. Melt the butter in a deep ovenproof skillet over medium-high heat. Add sliced leeks and chopped carrots, cooking until softened for about 6 minutes. Sprinkle in the flour and continue to cook for 1 minute while stirring constantly.
Pour in the chicken stock and bring the mixture to a simmer, stirring continuously until it thickens, which should take 1-2 minutes.
Mix in the shredded chicken, peas, heavy cream, Dijon mustard, parsley, thyme, salt, and pepper. Remove from heat once combined.
Using a brush, apply the egg wash to the pastry squares and layer them over the chicken mixture in the skillet, slightly overlapping. Ensure the entire surface is covered.
Place the skillet on a rimmed baking sheet and transfer it to the preheated oven. Bake for about 20 minutes until the top is golden brown and the filling is bubbling. Let it sit for 10 minutes before garnishing with fresh thyme leaves and serving.

Notes

For a richer flavor, substitute chicken stock with homemade stock if available.
Feel free to add other vegetables like potatoes or corn to the filling for added texture and taste.