There’s something undeniably comforting about a warm, flaky pie filled with tender chicken and vibrant vegetables. This Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) combines the savory richness of rotisserie chicken with the subtle sweetness of leeks, creating a filling you’ll crave again and again. With that crispy puff pastry on top, every bite feels like a warm hug on a chilly evening. Whether it’s a busy weeknight or a weekend gathering, this recipe brings everyone together around the dinner table with satisfied smiles.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

I first stumbled upon the concept of a skillet chicken pot pie while searching for easy weeknight meals that could also impress guests. The beauty of this dish is its ability to transform leftover rotisserie chicken into something special without spending hours in the kitchen. With its golden, bubbling crust and creamy filling, this recipe is a delightful twist on the classic favorite. It’s not only a budget-friendly option but also a fun way to incorporate seasonal ingredients. You’ll want to invite your friends to enjoy the cozy vibes!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 70 minutes, perfect for busy weeknights.
Irresistible Flavor: The blend of leeks, thyme, and creamy filling creates an unforgettable taste experience.
Eye-Catching Appeal: A beautiful golden-brown crust that’s sure to impress.
Flexible Serving: Great for dinner parties, family meals, or cozy nights in.
Adaptable Ingredients: Feel free to swap out veggies based on what you have at home.

Ingredients You’ll Need

1 large egg: This helps create a golden, glossy top on the puff pastry.
1 tablespoon water: Used to make the egg wash extra smooth and shiny.
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed: Puff pastry adds a light and flaky texture; you can use homemade pastry if you prefer.
1/2 cup unsalted butter (4 ounces): Provides richness to the filling; don’t use margarine, as it alters the flavor.
2 cups thinly sliced leek (from 1 large leek): Adds a mild, sweet onion flavor; substitute with shallots if needed.
1 cup chopped carrots (from 3 medium carrots): Fresh, colorful, and adds sweetness—frozen or canned works in a pinch!
1/2 cup all-purpose flour (about 2 1/8 ounces): Thickens the filling, helping it achieve a creamy consistency.
2 1/2 cups chicken stock: Homemade or good-quality store-bought stock enhances the flavor; low-sodium options are great.
4 cups shredded rotisserie chicken: Saves time and brings depth; leftover cooked chicken is a great substitute.
1 cup frozen petite sweet peas, thawed: Bright pops of flavor; fresh peas are also delicious when in season.
1/4 cup heavy cream: Adds richness; for a lighter option, use half-and-half or evaporated milk.
1 tablespoon dijon mustard: Provides a slight tang that brightens the flavors; skip it for a milder taste.
1 tablespoon chopped fresh flat-leaf parsley: This brings freshness to the filling; feel free to omit or substitute with another herb.
2 teaspoons chopped fresh thyme, plus thyme leaves for garnish: Fresh thyme adds a wonderful aroma; dried thyme can work in a pinch (adjust quantity).
1 1/2 teaspoons kosher salt: Essential for seasoning; adjust to taste based on your stock’s saltiness.
1/2 teaspoon black pepper: Adds a hint of spice; white pepper can be used for a milder flavor.

How to Make Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)

Gather ingredients: Start by placing all ingredients on your countertop. Prep makes cooking much smoother and ensures you have everything on hand.

Whisk egg wash: In a small bowl, whisk together 1 large egg and 1 tablespoon water until combined. This will give your pastry a lovely sheen.

Roll out puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a 12-inch square. Cut it into 16 squares, each about 3 inches wide, and set aside along with the egg wash.

Preheat oven and melt butter: Preheat your oven to 400°F with the rack in the lower third. In a deep 10-inch ovenproof skillet, melt 1/2 cup unsalted butter over medium-high heat.

Cook leeks and carrots: Once the butter is melted, add 2 cups of thinly sliced leeks and 1 cup of chopped carrots. Stir frequently for about 6 minutes or until softened.

Add flour: Sprinkle 1/2 cup all-purpose flour over the softened vegetables and cook it all together, stirring constantly for 1 minute. This will help form the base of your creamy filling.

Stir in stock: Pour in 2 1/2 cups of chicken stock, stirring until the mixture comes to a gentle simmer.

Thicken filling: Continue to cook, stirring constantly until the mixture thickens, which should take about 1 to 2 minutes.

Mix in chicken and cream: Remove the pan from the heat and stir in 4 cups of shredded rotisserie chicken, 1 cup of thawed peas, 1/4 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh thyme, and season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Arrange the pastry: Brush the pastry squares with the egg wash and arrange them on top of the hot chicken mixture in the skillet. Overlap them slightly to cover the entire surface.

Bake: Place the skillet on a rimmed baking sheet and transfer it to the preheated oven. Bake for about 20 minutes or until the top is beautifully browned and the filling is bubbling.

Cool and garnish: Once baked, take it out and let it stand for about 10 minutes. Before serving, sprinkle fresh thyme leaves over the top for added flavor and presentation.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, consider storing in portions within freezer-safe containers or bags for up to 3 months. To reheat, simply place the pot pie in a preheated oven at 350°F for 15-20 minutes, or until heated thoroughly. Keep in mind the crust may lose some flakiness upon reheating, but a brief time in the oven can help refresh it.

Chef’s Helpful Tips

Avoid overcooking the vegetables at the start; they should be tender but not mushy to maintain texture.
Ensure that your puff pastry is well-thawed to achieve the best rise and flakiness; it should feel pliable.
You can make the filling ahead of time and assemble it when ready to bake – just refrigerate it before adding the pastry.
If the top starts browning too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
Experiment with the herbs; rosemary or sage can offer a different but equally delightful flavor profile!

There’s a lot to love about this dish, from its comforting filling to the flaky pastry crust. Embrace the simplicity and warmth of this cozy meal. You can easily customize it to fit your taste or what you have on hand. I encourage you to give it a try, gather your loved ones, and enjoy a delicious slice of homemade happiness!

Recipe FAQs

Can I use homemade pastry for the pot pie?

Absolutely! Homemade pastry will add a personal touch to your pot pie. Just make sure to roll it thin to ensure it cooks evenly alongside the filling.

Is it okay to use frozen vegetables?

Yes, frozen vegetables like peas and carrots are perfect for this recipe. They help save time and don’t require any extra prep beyond thawing.

How can I make this recipe healthier?

To lighten this dish up, consider using low-fat cream or reducing the amount of butter. You can also add more vegetables to bulk it up, like green beans or zucchini.

Can I prepare this pot pie ahead of time?

Certainly! Prep the filling in advance and store it in the fridge. When you’re ready, assemble the pastry on top and bake it fresh. It’s a great way to save time when you’re busy!