Chicken Potpie with Leeks and Thyme

Ingredients

• 1 large egg
• 1 tbsp water
• 0.5 package frozen puff pastry sheets (Package is 17.3 oz; thawed. Plus more flour for the work surface, quantity unspecified.)
• 0.5 cup unsalted butter
• 2 cup leek (Thinly sliced; from 1 large leek.)
• 1 cup carrots (Chopped; from 3 medium carrots.)
• 0.5 cup all-purpose flour (About 2 1/8 ounces; plus more for work surface, amount unspecified.)
• 2.5 cup chicken stock
• 4 cup rotisserie chicken (Shredded.)
• 1 cup frozen petite sweet peas (Thawed.)
• 0.25 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp fresh flat-leaf parsley (Chopped.)
• 2 tsp fresh thyme (Chopped; additional thyme leaves for garnish, amount unspecified.)
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• all-purpose flour (Additional flour for lightly dusting the work surface; amount unspecified.)
• fresh thyme leaves (For garnish; amount unspecified.)

Steps

1. 1

   Gather and prepare the ingredients. Thaw the puff pastry and frozen peas; shred the rotisserie chicken, thinly slice the leek, chop the carrots and parsley, and chop the thyme.

2. 2

   In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash.

3. 3

   On a lightly floured work surface, roll the pastry sheet into a 12-inch square. Cut it into 16 squares, each 3 inches across, and set the squares aside with the egg wash.

4. 4

   Preheat the oven to 400°F (200°C), positioning a rack in the lower third of the oven.

5. 5

   Melt the butter in a deep, 10-inch ovenproof skillet over medium-high heat.

6. 6

   Add the sliced leek and chopped carrots. Cook, stirring often, until softened, about 6 minutes.

7. 7

   Sprinkle the flour over the vegetables. Cook, stirring constantly, for 1 minute.

8. 8

   Stir in the chicken stock and bring the mixture to a simmer.

9. 9

   Simmer, stirring constantly, until the mixture thickens, 1 to 2 minutes.

10. 10

    Stir in the shredded chicken, thawed peas, heavy cream, Dijon mustard, chopped parsley, chopped thyme, kosher salt, and black pepper. Remove the skillet from the heat.

11. 11

    Brush the pastry squares with egg wash. Arrange them over the hot chicken mixture in the skillet, slightly overlapping so the entire surface is covered.

12. 12

    Set the skillet on a rimmed baking sheet, then transfer it to the preheated oven. Bake until the pastry is browned and the filling is bubbly, about 20 minutes.

13. 13

    Remove the skillet from the oven and let the potpie stand for 10 minutes. Sprinkle with fresh thyme leaves and serve.

Notes

Uses one ovenproof skillet. The source specifies additional flour for the work surface and thyme leaves for garnish but gives no amounts for either.

Nutrition per serving

• main
• dinner
• comfort food
• one-pan
• baked
• poultry