Cozy Farmhouse Chicken Pot Pie with Leeks and Thyme Recipe

Comfort arrives in a golden, flaky embrace with this rustic chicken pot pie with leeks and thyme that promises pure, soul-warming goodness.

Tender chicken pieces nestle among soft, earthy leeks and fragrant thyme, creating a symphony of hearty flavors.

Each bite tells a story of warmth and tradition, weaving together simple ingredients into something extraordinary.

Layers of delicate pastry promise a crisp, buttery exterior that gives way to a rich, creamy interior.

Seasonal vegetables dance with succulent chicken in a velvety sauce that whispers of home-cooked love.

The aroma alone will pull everyone to the table, eager to savor this comforting classic.

This recipe transforms an ordinary evening into a memorable culinary experience you won’t soon forget.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 570 kcal

Servings: 7

What You’ll Need for Rustic Chicken Pot Pie with Leeks and Thyme

• Puff Pastry Sheet: Delivers a flaky, golden exterior that transforms the dish into a rustic masterpiece, choose all-butter varieties for richer flavor.
• Egg: Creates a gorgeous golden shine and helps pastry squares adhere perfectly, select fresh farm eggs for best results.
• Flour: Provides smooth rolling surface, preventing dough from sticking and ensuring elegant pastry squares.

• Butter: Builds rich foundation and adds luxurious depth, opt for unsalted European-style butter for superior taste.
• Leeks: Offers gentle, sophisticated onion-like sweetness, select bright green and white stalks without blemishes.
• Carrots: Introduces natural sweetness and vibrant color, choose firm, bright orange roots for maximum crunch.
• Flour: Thickens sauce and creates silky texture, use unbleached all-purpose flour for consistent results.

• Chicken: Provides hearty protein centerpiece, select tender, boneless breast or thigh meat for maximum juiciness.
• Chicken Stock: Develops deep, savory undertones, homemade stock elevates overall dish complexity.
• Heavy Cream: Creates luxurious, velvety sauce, select high-fat content cream for ultimate richness.
• Frozen Peas: Adds bright color and sweet pop of freshness, choose premium organic varieties.
• Dijon Mustard: Introduces tangy complexity, select smooth, high-quality French-style mustard.
• Fresh Thyme: Delivers aromatic herbaceous notes, choose vibrant green sprigs with intense fragrance.

Kitchen Equipment for Rustic Chicken Pot Pie with Leeks and Thyme

• Large Deep Skillet (10-inch, ovenproof): Essential for cooking and baking the entire dish.
• Rolling Pin: Perfect for rolling out pastry sheet smoothly.
• Whisk: Needed for creating egg wash.
• Small Bowl: Used for mixing egg wash.
• Cutting Board: Great for cutting pastry into squares.
• Sharp Knife: Helps cut pastry into precise 3-inch squares.
• Pastry Brush: Used for applying egg wash to pastry squares.
• Rimmed Baking Sheet: Catches any potential drips during baking.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

How to Make Rustic Chicken Pot Pie with Leeks and Thyme

• Pastry Preparation

Roll out the pastry into a square and slice into neat squares, ensuring each piece is ready for the delicious filling.

• Veggie Saute

Create a flavor base by gently cooking leeks and carrots in butter until they become soft and fragrant, releasing their natural sweetness.

• Sauce Magic

Sprinkle flour into the skillet and pour in chicken stock, stirring until the mixture transforms into a silky, smooth sauce that hugs each ingredient.

• Flavor Fusion

Combine tender chicken, sweet peas, rich cream, and zesty Dijon mustard. Stir in fresh parsley and thyme to elevate the dish with herbaceous notes.

• Pastry Topping

Lovingly brush pastry squares with an egg wash, then arrange them over the bubbling filling like a cozy blanket, slightly overlapping for a rustic look.

• Oven Transformation

Slide the skillet into a hot oven, allowing the pastry to turn golden brown and the filling to become gloriously bubbly and aromatic.

• Resting and Serving

Let the pot pie rest for a few minutes, allowing flavors to settle. Garnish with delicate thyme leaves and serve this comforting masterpiece to eager diners.

Rustic Chicken Pot Pie Tips, Tricks & Flavor Boosts

• Mix in different seasonal vegetables like diced butternut squash, mushrooms, or celery to customize the pot pie's filling and add extra nutrition.
• Prepare the filling and pastry squares up to 24 hours in advance, storing separately in the refrigerator to save time on busy cooking days.
• Use gluten-free all-purpose flour and puff pastry to accommodate dietary restrictions without compromising the dish's rich, comforting taste.
• Fresh herbs make a big difference – experiment with rosemary, sage, or tarragon instead of thyme to create unique flavor profiles that complement the creamy chicken filling.

Serving Ideas for Rustic Chicken Pot Pie with Leeks and Thyme

• Serve with Fresh Greens: Pair the pot pie with a crisp garden salad tossed in a light vinaigrette to balance the rich, creamy filling.
• Create a Cozy Dinner Setting: Plate the pot pie alongside roasted seasonal vegetables or a warm crusty bread to soak up the delicious sauce.
• Enhance with Wine Pairing: Complement the dish with a medium-bodied white wine like Chardonnay or a light Pinot Noir to elevate the meal's flavors.
• Add a Finishing Touch: Sprinkle extra fresh thyme leaves or chopped parsley on top just before serving to brighten the presentation and add a burst of herbal freshness.

Storage Tips for Rustic Chicken Pot Pie with Leeks and Thyme

• Refrigerate Wisely: Store leftover pot pie in an airtight container for up to 3-4 days. Keep it in the coldest part of your refrigerator to maintain freshness and prevent bacterial growth.
• Freeze for Later: Wrap individual portions tightly in plastic wrap and aluminum foil. Freeze up to 2 months for a quick future meal. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Warm individual servings in the oven at 350°F for 15-20 minutes to restore crispy pastry texture. Avoid microwave heating to prevent soggy crust and uneven warming.
• Prep Ahead Strategy: Assemble the pot pie filling up to 24 hours in advance and store in the refrigerator. Add pastry squares just before baking to keep the crust perfectly crisp and golden.

Hearty Chicken Pot Pie Recipe

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4.8 from 31 reviews

• Total Time: 50 minutes
• Yield: 7 1x

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Description

Hearty rustic chicken pot pie with leeks and thyme brings comfort from French countryside kitchens. Buttery pastry and creamy filling deliver rich, satisfying flavors you’ll savor with each delightful bite.

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Ingredients

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• 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
• 2 ½ cups chicken stock
• ½ cup (4 oz) unsalted butter
• ¼ cup heavy cream
• ½ cup all-purpose flour (about 2 1/8 oz)
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh flat-leaf parsley
• 2 tsps chopped fresh thyme, plus more for garnish
• 1 ½ tsps kosher salt
• ½ tsp black pepper
• ½ (17.3-oz) package frozen puff pastry sheets, thawed
• 1 large egg
• 1 tbsp water

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Instructions

1. Egg Wash Preparation: Whisk egg with water until smooth and set aside for later use.
2. Pastry Preparation: Dust work surface with flour, roll pastry into a 12-inch square, then slice into 16 equal 3-inch squares.
3. Oven Setup: Position rack in lower third and preheat to 400°F (204°C).
4. Vegetable Sauté: Melt butter in a deep 10-inch ovenproof skillet over medium-high heat, then add leeks and carrots, cooking until tender and translucent, about 6 minutes.
5. Roux Creation: Sprinkle flour over vegetables, stirring continuously to develop a light roux, then pour in chicken stock and stir until mixture thickens and becomes glossy.
6. Filling Assembly: Integrate cooked chicken, green peas, heavy cream, Dijon mustard, parsley, thyme, salt, and pepper into the skillet, blending thoroughly.
7. Pastry Topping: Brush pastry squares with egg wash and layer them over the chicken mixture, allowing slight overlapping for an attractive finish.
8. Baking Process: Transfer skillet to a rimmed baking sheet and bake until pastry turns golden brown and filling becomes bubbling hot, approximately 20 minutes.
9. Serving Preparation: Rest pot pie for 10 minutes after removing from oven, then garnish with fresh thyme leaves before serving.

Notes

• Pastry Precision: Roll out the dough gently to maintain its delicate texture and prevent toughening.
• Heat Control: Sauté vegetables at medium-high heat to develop rich flavors without burning.
• Roux Technique: Stirring flour continuously prevents lumps and creates a smooth, silky sauce base.
• Egg Wash Magic: Brushing pastry squares ensures a golden, glossy, and appetizing top crust that adds visual appeal and crispness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 570
• Sugar: 2 g
• Sodium: 720 mg
• Fat: 36 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 120 mg