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.
Ingredients
Scale
- 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
Instructions
- Egg Wash Preparation: Whisk egg with water until smooth and set aside for later use.
- Pastry Preparation: Dust work surface with flour, roll pastry into a 12-inch square, then slice into 16 equal 3-inch squares.
- Oven Setup: Position rack in lower third and preheat to 400°F (204°C).
- 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.
- 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.
- Filling Assembly: Integrate cooked chicken, green peas, heavy cream, Dijon mustard, parsley, thyme, salt, and pepper into the skillet, blending thoroughly.
- Pastry Topping: Brush pastry squares with egg wash and layer them over the chicken mixture, allowing slight overlapping for an attractive finish.
- Baking Process: Transfer skillet to a rimmed baking sheet and bake until pastry turns golden brown and filling becomes bubbling hot, approximately 20 minutes.
- 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