Description
This Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) is a delightful blend of flavors and textures. With juicy chicken, fresh leeks, and a flaky crust, it’s the ideal choice for a quick, yet hearty dinner that everyone will love!
Ingredients
Scale
- 1 large egg
- 1 tablespoon water
- 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
- 1/2 cup unsalted butter (4 ounces)
- 2 cups thinly sliced leek (from 1 large leek)
- 1 cup chopped carrots (from 3 medium carrots)
- 1/2 cup all-purpose flour (about 2 1/8 ounces), plus more for work surface
- 2 1/2 cups chicken stock
- 4 cups shredded rotisserie chicken
- 1 cup frozen petite sweet peas, thawed
- 1/4 cup heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme, plus thyme leaves for garnish
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- Gather all the ingredients.
- In a small bowl, whisk together the egg and water.
- On a lightly floured surface, roll the pastry sheet into a 12-inch square and cut it into 16 (3-inch) squares. Set aside the egg wash and pastry squares.
- Preheat the oven to 400°F with the rack in the lower third. Melt the butter in a deep 10-inch ovenproof skillet over medium-high heat. Add the leeks and carrots; cook while stirring often until softened, about 6 minutes. Sprinkle with the flour and cook for an additional minute while stirring constantly.
- Pour in the chicken stock and bring the mixture to a simmer.
- Continue to simmer while stirring until the mixture thickens, about 1 to 2 minutes.
- Stir in the chicken, peas, cream, Dijon mustard, parsley, thyme, salt, and pepper. Remove from heat.
- Brush the pastry squares with the egg wash and arrange them on top of the hot chicken mixture in the skillet, slightly overlapping to cover the entire surface.
- Place the skillet on a rimmed baking sheet and transfer it to the preheated oven. Bake until the top is browned and the filling is bubbly, about 20 minutes. Remove from the oven and let stand for 10 minutes. Garnish with fresh thyme leaves before serving.
Notes
For a richer flavor, consider adding additional herbs like rosemary or tarragon.
Make sure the chicken mixture is hot before adding the pastry to ensure it cooks evenly in the oven.
Let the pot pie cool for a few minutes before serving to avoid burns from the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 3g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg