Description

This Cozy Chicken Pot Pie combines savory rotisserie chicken, tender leeks, and fragrant thyme, all encased in golden puff pastry. Perfect for a hearty dinner, it’s easy to prepare and delivers comforting flavors that everyone will love.

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

Cook Mode Prevent your screen from going dark

Instructions

Gather all ingredients at your workspace.
In a small bowl, whisk together the egg and 1 tablespoon of water.
On a lightly floured surface, roll the pastry sheet into a 12-inch square and cut it into 16 squares, each measuring 3 inches. Set aside the egg wash and pastry squares.
Preheat the oven to 400°F, positioning a rack in the lower third. In a deep, ovenproof skillet, melt the butter over medium-high heat. Add sliced leeks and chopped carrots, cooking until softened, about 6 minutes. Sprinkle the mixture with flour and continue to cook while stirring for 1 minute.
Pour in the chicken stock and bring the mixture to a simmer, stirring until it thickens, which should take about 1 to 2 minutes.
Incorporate the shredded chicken, peas, heavy cream, Dijon mustard, parsley, thyme, salt, and black pepper. Remove from heat after combining.
Brush the tops of the pastry squares with the egg wash and arrange them on top of the chicken mixture in the skillet, overlapping slightly to cover the entire surface. Place the skillet on a rimmed baking sheet.
Transfer the baking sheet with the skillet into the preheated oven. Bake until the pastry top is browned and the filling bubbles, approximately 20 minutes. Allow to cool for 10 minutes, sprinkle with fresh thyme leaves, and serve.

Notes

If you prefer a thicker filling, add a bit more flour when cooking the vegetables.
Feel free to substitute frozen vegetables for fresh ones, or mix and match your favorites.
To save time, the chicken can be shredded ahead of time.

Nutrition

Serving Size: 1 serving
Calories: 477
Sugar: 2g
Sodium: 877mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 22g
Cholesterol: 118mg