Description
Rustic Chicken Pot Pie with Leeks and Thyme brings comfort from French countryside kitchens to your dinner table. Flaky golden pastry embraces tender chicken, sweet leeks, and fragrant thyme, creating a hearty meal that warms souls and satisfies hunger.
Ingredients
Scale
Main Ingredients:
- 4 cups shredded rotisserie chicken
- 2 cups thinly sliced leek (from 1 large leek)
- 1 cup chopped carrots (from 3 medium carrots)
- 1 cup frozen petite sweet peas, thawed
Stock and Liquid Components:
- 2 ½ cups chicken stock
- ½ cup (4 ounces) unsalted butter
- ¼ cup heavy cream
- ½ cup all-purpose flour (about 2 1/8 ounces)
Seasoning and Pastry Ingredients:
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme, plus more for garnish
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ (17.3-ounce) package frozen puff pastry sheets, thawed
- 1 large egg
- 1 tablespoon water
Instructions
- Whisk together 1 large egg and water in a small mixing bowl until smooth, then set aside for later use.
- Dust a clean work surface with all-purpose flour and gently roll out the pastry sheet into a 12-inch (30.5 centimeters) square, then carefully slice into 16 equal 3-inch (7.6 centimeters) squares.
- Position the oven rack in the lower third position and preheat to 400°F (204°C).
- Select a deep 10-inch (25.4 centimeters) ovenproof skillet and melt unsalted butter over medium-high heat.
- Add sliced leeks and diced carrots to the skillet, sautéing until vegetables become tender and slightly translucent, approximately 6 minutes.
- Sprinkle all-purpose flour over the vegetables and stir continuously for 1 minute to create a light roux.
- Pour chicken stock into the skillet, stirring consistently until the mixture thickens and becomes slightly glossy, about 1 to 2 minutes.
- Incorporate cooked chicken, green peas, heavy cream, Dijon mustard, fresh parsley, chopped thyme, kosher salt, and ground black pepper into the skillet, then remove from heat.
- Delicately brush each pastry square with the prepared egg wash and arrange them atop the chicken mixture, allowing slight overlapping for an attractive presentation.
- Transfer the skillet to a rimmed baking sheet and bake in the preheated oven until the pastry turns golden brown and the filling becomes bubbling hot, roughly 20 minutes.
- Allow the pot pie to rest for 10 minutes after removing from the oven, then garnish with fresh thyme leaves before serving.
Notes
- Prep ahead by chopping vegetables and measuring ingredients to streamline the cooking process.
- Choose a deep, ovenproof skillet to ensure smooth transition from stovetop to oven without transferring dishes.
- Achieve a golden, flaky crust by brushing pastry squares generously with egg wash and allowing slight overlap for a rustic look.
- Keep peas and delicate herbs like parsley until the end to maintain their bright color and fresh flavor.
- Allow the pot pie to rest for 10 minutes after baking, helping the filling set and preventing burns when serving.
- Control moisture by not overstirring and cooking flour mixture briefly to develop a rich, thickened sauce without lumps.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 546 kcal
- Sugar: 4 g
- Sodium: 711 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 160 mg