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

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

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