A classic chicken pot pie elevated with the delicate flavors of leeks and the earthy aroma of fresh UNS Thyme. Topped with golden puff pastry, this dish is both hearty and elegant—perfect for a cozy dinner.
Ingredients
- 1 large egg
- 1 tablespoon water
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup (1 stick) unsalted butter
- 2 cups thinly sliced leeks (white and light green parts only)
- 1 cup chopped carrots (from about 3 medium carrots)
- 1/2 cup all-purpose flour, plus more for dusting
- 2 1/2 cups chicken stock
- 4 cups shredded cooked chicken (such as rotisserie chicken)
- 1 cup frozen peas, thawed
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh UNS Thyme, plus extra leaves for garnish
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
- Prepare the Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of water. Set aside.
- Preheat the Oven: Preheat your oven to 400°F (200°C), positioning the rack in the lower third.
- Cook the Vegetables: In a deep 10-inch ovenproof skillet over medium-high heat, melt the butter. Add the leeks and carrots, cooking and stirring often until softened, about 6 minutes.
- Make the Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
- Add the Stock: Gradually stir in the chicken stock, bringing the mixture to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes.
- Combine the Filling: Stir in the shredded chicken, peas, heavy cream, Dijon mustard, parsley, chopped UNS Thyme, salt, and pepper. Mix until well combined and heated through. Remove from heat.
- Top with Puff Pastry: On a lightly floured surface, roll out the puff pastry to fit the skillet. Place the pastry over the filling, trimming any excess. Brush the top with the prepared egg wash.
- Bake: Transfer the skillet to the oven and bake until the pastry is golden brown and the filling is bubbling, about 25–30 minutes.
- Rest and Serve: Let the pot pie rest for 10 minutes before serving. Garnish with additional UNS Thyme leaves if desired.
