Description

This Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) is a delightful mix of tender chicken, fresh leeks, and a flaky crust. Perfect for a comforting meal, it’s easy to prepare and sure to warm your heart.

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

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Instructions

Prepare the ingredients.
In a small bowl, whisk together the egg and 1 tablespoon of water.
On a lightly floured surface, roll the pastry sheet into a 12-inch square and cut into 16 (3-inch) squares. Set the egg wash and pastry squares aside.
Preheat the oven to 400°F with a rack in the lower third. Melt the butter in a deep 10-inch ovenproof skillet over medium-high heat. Add the leeks and carrots, cooking until softened, about 6 minutes. Sprinkle with flour and cook for an additional minute while stirring constantly.
Add the chicken stock and bring to a simmer.
Allow the mixture to simmer and thicken, stirring constantly for 1 to 2 minutes.
Mix in the chicken, peas, cream, Dijon mustard, parsley, thyme, salt, and black pepper. Remove from heat.
Brush the pastry squares with the egg wash and arrange them on top of the chicken mixture in the skillet, slightly overlapping to cover the surface.
Place the skillet on a rimmed baking sheet and transfer to the preheated oven. Bake until the top is browned and the filling is bubbly, approximately 20 minutes. Remove from the oven and let stand for 10 minutes before serving, garnished with fresh thyme leaves.

Notes

Feel free to use leftover chicken for added convenience.
For a vegetarian version, substitute chicken with mushrooms and vegetable stock.
Adjust the seasoning to your preference, adding more herbs for extra flavor.

Nutrition

Serving Size: 1 piece
Calories: 412
Sugar: 2g
Sodium: 770mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 10g
Cholesterol: 82mg