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Chicken Pot Pie With Leeks

Prep Time:

Cook Time:

Serves:

Level:

20 Minutes

1 Hour

6

About the Recipe

Ingredients

1 large egg

1 tablespoon water

½ (17.3-ounce) package frozen puff pastry sheets, thawed

½ cup butter

2 cups thinly sliced leeks

1 cup sliced carrots

½ cup all-purpose flour

2 ½ cups chicken stock

4 cups shredded cooked chicken

¼ cup heavy cream

1 tablespoon True’s Gourmet Hot Mustard

1 tablespoon chopped parsley

2 teaspoons thyme leaves

1 teaspoon kosher salt

½ teaspoon ground black pepper

Garnish: chopped parsley, thyme sprigs


Preparation

Roll pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares. Set egg wash and pastry squares aside.

 

In a deep 10-inch ovenproof skillet over medium-high, melt the butter. Stir in the leek and carrots. Cook, stirring often, until softened, about 6 minutes.

 

Sprinkle with flour and cook, stirring constantly. Stir in stock and bring the mixture to a simmeruntil thickened. Stir in the chicken, cream, True’s mustard, parsley, thyme, salt and pepper. Remove from heat.

 

Brush the pastry squares with egg wash. Arrange the squares on top of hot chicken mixture in skillet, slightly overlapping so entire surface is covered. Place skillet on a baking sheet.

 

Transfer baking sheet with skillet to the preheated oven. Bake until top is browned and filling is bubbly, about 25 to 30 minutes. Remove from oven, and let stand 10 minutes. Sprinkle with chopped parsley and thyme leaves, if desired.

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