Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
Cozy chicken pot pie with leeks and thyme is a comforting embrace, wrapped in flaky pastry and filled with hearty chicken, vibrant vegetables, and aromatic herbs. This dish is a true testament to home-cooked goodness, where each bite delivers warmth and nostalgic flavors. The combination of juicy rotisserie chicken, sweet leeks, and the subtle kick of thyme creates a symphony of tastes that dances on your palate. Whether you’re serving it to family on a chilly evening or getting cozy with a loved one, this pot pie is bound to become a favorite.
Table of Contents
I remember the first time I made this cozy chicken pot pie. The enticing aroma filled my kitchen, calling everyone in eager anticipation. As the golden crust emerged from the oven, it was hard to resist sneaking a taste before dinner. With its rich, creamy filling and fluffy puff pastry, this recipe is not only a delightful experience but also an easy way to elevate your dinner game. Perfectly simple and budget-friendly, this dish is an invitation to gather around the table and share in the joy of homemade comfort food.
Why You’ll Love This Recipe
- Simple & Quick: This skillet version takes just about 70 minutes to prepare, making it perfect for a weeknight dinner.
- Irresistible Flavor: The combination of sweet leeks, tender chicken, and aromatic herbs creates a layer of flavors that are simply mouthwatering.
- Eye-Catching Appeal: The golden puff pastry, topped with fresh thyme leaves, instantly makes this dish a showstopper.
- Flexible Serving: Ideal for cozy family dinners or as a potluck dish that friends will rave about.
- Crowd-Pleaser: With its creamy filling and crisp top, everyone at the table will be asking for seconds.
Ingredients You’ll Need
- 1 large egg: Used for the egg wash, this helps achieve that glorious golden crust.
- 1 tablespoon water: Mixed with the egg to create the egg wash for brushing the pastry.
- 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed: This gives the dish its light and flaky crust; feel free to use homemade if you’re up for it.
- 1/2 cup unsalted butter (4 ounces): Adds richness to the filling and helps cook the leeks and carrots.
- 2 cups thinly sliced leek (from 1 large leek): They provide a sweet, onion-like flavor that’s aromatic and subtle.
- 1 cup chopped carrots (from 3 medium carrots): Adds sweetness and color; you can substitute with frozen carrots if needed.
- 1/2 cup all-purpose flour (about 2 1/8 ounces): This helps thicken the filling, giving it a creamy texture.
- 2 1/2 cups chicken stock: Provides depth of flavor; homemade stock brings the best taste, but store-bought is perfectly fine for convenience.
- 4 cups shredded rotisserie chicken: A huge time-saver that makes the filling hearty and satisfying.
- 1 cup frozen petite sweet peas, thawed: Adds a burst of sweetness and color to the dish.
- 1/4 cup heavy cream: Creaminess is key! You can substitute with half-and-half for a lighter version.
- 1 tablespoon Dijon mustard: Adds a subtle tanginess that brightens the filling.
- 1 tablespoon chopped fresh flat-leaf parsley: Fresh herbs elevate the flavors. Dried herbs can work in a pinch.
- 2 teaspoons chopped fresh thyme, plus thyme leaves for garnish: This herb brings an aromatic touch that pairs perfectly with chicken.
- 1 1/2 teaspoons kosher salt: Essential for seasoning the dish right.
- 1/2 teaspoon black pepper: For a subtle warmth that enhances the overall flavor.
How to Make Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
Gather Ingredients: Start by gathering all your ingredients. This ensures you have everything in one place and ready to go.
Whisk Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon water. This mixture will create a beautiful golden crust when brushed on the pastry.
Prepare Pastry: Roll out your thawed puff pastry sheet on a lightly floured surface to form a 12-inch square. Cut it into 16 squares, each measuring about 3 inches. Once done, set your egg wash and the pastry squares aside.
Cook Vegetables: Preheat your oven to 400°F, positioning a rack in the lower third. Melt 1/2 cup unsalted butter in a deep 10-inch ovenproof skillet over medium-high heat. Once melted, add the 2 cups sliced leeks and 1 cup chopped carrots. Cook these for about 6 minutes, stirring often, until they’re softened.
Sprinkle Flour: After the vegetables are softened, sprinkle 1/2 cup all-purpose flour over them. Stir constantly for about 1 minute to cook the flour slightly, which enhances the filling’s thickness.
Add Chicken Stock: Slowly stir in 2 1/2 cups chicken stock and bring the mixture to a gentle simmer.
Thicken Mixture: Allow the filling to simmer, stirring constantly, until it thickens—this should take about 1 to 2 minutes. You want it nice and creamy!
Combine Filling: Remove the skillet from the heat and stir in the 4 cups shredded rotisserie chicken, 1 cup thawed frozen peas, 1/4 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon chopped parsley, 2 teaspoons chopped thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. The filling should be fragrant and colorful.
Arrange Pastry: Brush the pastry squares with the egg wash and arrange them on top of the hot chicken mixture in the skillet, slightly overlapping them. Make sure the entire surface is covered for that perfect presentation!
Bake: Place the skillet on a rimmed baking sheet (to catch any drips) and transfer it to your preheated oven. Bake for about 20 minutes, or until the top is beautifully browned, and the filling is bubbling around the edges.
Cool & Serve: Once baked, remove the skillet from the oven and let it stand for about 10 minutes. Before serving, sprinkle fresh thyme leaves on top for that delightful finishing touch.
Storing & Reheating
To store leftovers, let the pot pie cool down at room temperature for about 2 hours, then cover it tightly with plastic wrap or transfer it to an airtight container. It will last in the fridge for up to 3 days. For longer storage, you can freeze the pie for up to 3 months. To reheat, pop it in a preheated oven at 350°F for about 25-30 minutes or until heated through. Just a note: the pastry might soften when reheated from frozen, but you can crisp it up by briefly broiling it.
Chef’s Helpful Tips
- If the vegetables start to brown too quickly during cooking, lower the heat slightly to ensure they soften without burning.
- Using room temperature egg for the wash will help it spread more evenly on the pastry.
- If you want a richer flavor, consider adding a splash of white wine or sherry to the filling after cooking the vegetables.
- Feel free to experiment with other vegetables like green beans or corn for added variety.
- Make it ahead of time! You can prepare the filling a day in advance, then assemble and bake it on the day you want to serve.
Cozy chicken pot pie with leeks and thyme is an inviting dish everyone should experience. Its warm, hearty flavors are like a hug on a chilly night, and it’s a great way to use leftover chicken. The flaky puff pastry and creamy filling create a fantastic combination that warms the soul. Enjoy the experience of making it, and let the layers of flavor bring a smile to your face!
Recipe FAQs
Can I make this dish ahead of time?
Definitely! You can prepare the filling up to a day in advance and store it in the fridge. Just add the pastry layer and bake when you’re ready to serve it. It also helps deepen the flavors!
Can I substitute the leeks?
If leeks aren’t available, you can use yellow onions or green onions. They’ll provide similar sweetness but may alter the flavor slightly.
Is it possible to make this pot pie vegetarian?
Absolutely! Replace the chicken stock with vegetable broth, and use sautéed mushrooms and a medley of fresh vegetables like zucchini and bell peppers instead of chicken.
How do I ensure my pastry comes out flaky?
Keep your puff pastry as cold as possible before baking and don’t overwork it. The cold temperature will help create that beautiful flaky texture!
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📖 Recipe Card
Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
- Prep Time: No Data
- Cook Time: 70 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: Comfort Food
Description
This Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version) combines tender chicken and vibrant veggies in a creamy, savory filling topped with golden puff pastry. It’s perfect for a comforting dinner or a quick meal that brings family together.
Ingredients
- 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 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 it into 16 (3-inch) squares. Set the egg wash and pastry squares aside.
- 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, cooking until softened, about 6 minutes. Sprinkle with flour and cook, stirring constantly, for 1 minute.
- Stir in the chicken stock and bring the mixture to a simmer.
- Continue to simmer while stirring constantly until the mixture thickens, about 1 to 2 minutes.
- Stir in the shredded chicken, peas, heavy 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.
- Transfer the baking sheet with the skillet to the preheated oven and bake until the top is browned and the filling is bubbly, about 20 minutes. Remove from the oven and let it stand for 10 minutes. Sprinkle with fresh thyme leaves and serve.
Notes
For a richer flavor, consider using homemade chicken stock.
Feel free to add other vegetables such as potatoes or green beans for extra nutrition.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 1g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 72mg
