Chicken Pot Pie with Leeks and Thyme
by Robby Melvin
Yield: 6 servingsPrep: 20 minsCook: 50 minsTotal: 1 hr 10 mins
Ingredients
You have 2 of 14
produce
- ○1 cuppetite sweet peas(thawed)
- ○2 cupleek(thinly sliced)
- ○2 tspthyme(chopped, plus thyme leaves for garnish)
- ○1 tbspflat-leaf parsley(chopped)
- ○1 cupcarrots(chopped)
protein
- ○4 cuprotisserie chicken(shredded)
- ✓1egg
dairy
- ○0.5 cupunsalted butter
- ✓0.25 cupheavy cream
grain
- ○0.5 cupall-purpose flour
- ○0.5 packagefrozen puff pastry sheets(thawed)
pantry staple
- ○1.5 tspkosher salt
- ✓0.5 tspblack pepper
- ○2.5 cupchicken stock
- ○1 tbspDijon mustard
other
- ✓1 tbspwater
Instructions
- Gather the ingredients.
- Whisk together egg and 1 tablespoon water in a small bowl.
- Roll pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares. Set egg wash and pastry squares aside.
- Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots; cook, stirring often, until softened, about 6 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute.
- Stir in stock; bring mixture to a simmer.
- Simmer, stirring constantly, until mixture thickens, 1 to 2 minutes.
- Stir in chicken, peas, cream, Dijon, parsley, thyme, salt, and pepper. Remove from heat.
- Brush pastry squares with egg wash; arrange squares on top of hot chicken mixture in skillet, slightly overlapping so entire surface of chicken mixture is covered. Place skillet on a rimmed baking sheet.
- Transfer baking sheet with skillet to preheated oven. Bake until top is browned and filling is bubbly, about 20 minutes. Remove from oven and let stand 10 minutes. Sprinkle with fresh thyme leaves and serve.
My notes
The recipe uses precooked chicken, and rotisserie chicken is recommended. The dish is made in one skillet and uses store-bought puff pastry for the top crust.