Chicken Pot Pie with Leeks and Thyme
★★★☆☆
Ingredients
- 1 large egg
- 1 Tbsp water (14.8 ml)
- 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
- 1/2 cup unsalted butter (118 ml)
- 2 cups thinly sliced leek (from 1 large leek) (473 ml)
- 1 cup chopped carrots (from 3 medium carrots) (237 ml)
- 1/2 cup all-purpose flour, plus more for dusting (118 ml)
- 2 1/2 cups chicken stock (591 ml)
- 4 cups shredded rotisserie chicken (946 ml)
- 1 cup frozen petite sweet peas, thawed (237 ml)
- 1/4 cup heavy cream (59.1 ml)
- 1 Tbsp Dijon mustard (14.8 ml)
- 1 Tbsp chopped fresh flat-leaf parsley (14.8 ml)
- 2 tsp chopped fresh thyme, plus thyme leaves for garnish (9.9 ml)
- 1 1/2 tsp kosher salt (7.4 ml)
- 1/2 tsp black pepper (2.5 ml)
Instructions
- In a small bowl, whisk together egg and water for egg wash.\n2. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Set aside. \n3. Preheat oven to 400°F (200°C) with a rack in the lower third position.\n4. Melt butter in a deep 10-inch ovenproof skillet over medium-high heat. Add leeks and carrots and cook, stirring often, until softened, about 6 minutes.\n5. Sprinkle with flour. Cook, stirring constantly, for 1 minute.\n6. Stir in stock and bring to a simmer. Continue simmering, stirring constantly, until thickened, 1 to 2 minutes.\n7. Stir in chicken, peas, cream, Dijon mustard, parsley, thyme, salt, and pepper. Remove from heat. \n8. Brush pastry squares with egg wash. Arrange squares on top of the chicken mixture in a skillet, slightly overlapping. Place skillet on a rimmed baking sheet. \n9. Bake until the pastry is golden brown and the filling is bubbly, about 20 minutes. Let stand for 10 minutes.\n10. Sprinkle with fresh thyme leaves before serving.
Wine Pairing: Fruity White (Chardonnay) — Chardonnay or a medium-bodied white wine.