Description
This Chicken Potpie with Leeks and Thyme is a comforting one-skillet dish that combines tender rotisserie chicken, sweet peas, and sautéed leeks in a creamy sauce, topped with flaky puff pastry squares. Ready in about an hour, it's perfect for a hearty family meal with minimal cleanup.
Ingredients
Pastry and Egg Wash
- 1 large egg
- 1 tablespoon water
- 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
Filling
- 1/2 cup (4 ounces) unsalted butter
- 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
- Prepare Egg Wash and Pastry: Whisk together 1 large egg and 1 tablespoon of water in a small bowl to create the egg wash. On a lightly floured surface, roll out the thawed puff pastry sheet into a 12-inch square and cut into 16 equal 3-inch squares. Set aside the egg wash and pastry squares.
- Preheat Oven and Sauté Vegetables: Preheat the oven to 400°F (204°C) placing the rack in the lower third. Melt 1/2 cup unsalted butter in a deep 10-inch ovenproof skillet over medium-high heat. Add 2 cups thinly sliced leeks and 1 cup chopped carrots. Cook, stirring often, until the vegetables are softened, about 6 minutes.
- Add Flour and Thicken Filling: Sprinkle 1/2 cup all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux. Gradually stir in 2 1/2 cups chicken stock and bring the mixture to a simmer. Continue to simmer, stirring constantly, until the sauce thickens, about 1 to 2 minutes.
- Combine Chicken and Seasonings: Stir in 4 cups shredded rotisserie chicken, 1 cup thawed petite sweet peas, 1/4 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Remove the skillet from heat.
- Assemble and Bake: Brush each pastry square with the egg wash. Arrange the squares on top of the hot chicken mixture in the skillet, slightly overlapping to cover the surface fully. Place the skillet on a rimmed baking sheet to catch any drips and transfer to the preheated oven.
- Bake and Serve: Bake for about 20 minutes until the puff pastry is golden brown and the filling is bubbling. Remove from the oven and let the potpie rest for 10 minutes. Garnish with fresh thyme leaves before serving.
Notes
- Use an ovenproof skillet to avoid transferring the filling and making extra dishes.
- Thaw puff pastry sheets completely before rolling and cutting to prevent cracking.
- If fresh thyme is unavailable, dried thyme can be used, but reduce quantity to 1 teaspoon due to its stronger flavor.
- This recipe works well with leftover rotisserie chicken, making it a convenient option for busy weeknights.
- Letting the potpie rest after baking allows the filling to set for easier serving.
