This classic chicken pot pie comes together in just about an hour and uses only one skillet. Come for the patchwork of crispy, golden-brown puff pastry, stay for the comforting, classic flavors of the filling. Leeks and thyme lend a cozy, traditional flavor to this dish, while Dijon mustard adds a subtle, unexpected punch.
Love the flavor of leeks in a pot pie! The Dijon was a nice touch-not in your face but added a great flavor. Used 3 large carrots and added a can of mushrooms (6.6 oz with drain weight of 4 oz.). One can of chicken stock plus the liquid from the mushrooms. Dry thyme because it's still winter in Ohio! Made it in a deep baking dish, so no worries about spill-over. I had some scraps of good butter puff pastry to use and loved it but a standard pie crust would be great as well.
Delicious will definitely make again.
Oh so delicious and what a show stopper! Will definitely make this again!
Tasty outcome! Swapped mushrooms out for peas, used a lot of herbs, decreased butter just a bit. Perfect use for store-bought roasted chicken. Will definitely make again!
It’s in the oven now! I’m waiting for the puff pastry to puff up and brown. I may turn on the broiler like another reviewer did. The taste alone without the pastry was delicious. I cheated and used a bag of mixed frozen veggies and added fresh garlic and chili flakes. So easy to put together. Thank you for sharing!
Made as written, and it was delicious. The only thing I did differently was to turn off the oven at the end and turn on the broiler, which helped the pastry to puff and brown.
Superb as written. Very satisfying to make and eat, while the rotisserie chicken and puff pastry make this an excellent mid-week recipe when you want something super delish that doesn't take a great deal work. I made mine in the cast iron pan and it looked rustic and lovely. Definitely a new one to add to the winter meal rotation!
