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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg