Ingredients Chicken Chicken Pot Pie with Leeks and Thyme 4.9 (15) 14 Reviews The Food & Wine chicken pot pie with leeks comes together in just about an hour and uses only one skillet. By Robby Melvin Robby Melvin Robby Melvin is the test kitchen director at Southern Living magazine and senior recipe developer/tester for Time, Inc. Food Studios in Birmingham, Alabama. A professional chef, he can be seen demonstrating his culinary know-how on Southern Living’s YouTube cooking videos. Melvin has been responsible for developing and testing recipes at the iconic Southern publication for nearly a decade. Food & Wine's Editorial Guidelines Updated on May 8, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 20 mins Total Time: 1 hr 10 mins Yield: 6 servings Come for the patchwork of crispy, golden brown puff pastry, stay for the comforting, classic flavors of the filling. Thyme lends a cozy, traditional taste to this leek and chicken pie, while Dijon mustard adds a subtle, unexpected punch. This streamlined chicken pot pie recipe is a snap to make, thanks to three key things. First, it calls for precooked chicken; rotisserie chicken is great here, and feel free to use what you have on hand — you'll need 4 cups, shredded. Second, the recipe forgoes the double crust (which would demand more assembly time), instead utilizing flaky store-bought puff pastry to line only the pie's top. Last, the entire dish comes together in one pan. After the filling cooks on the stove, it's left in the heavy skillet, covered with squares of puff pastry, and transferred to the oven. Once the pastry is browned and the filling is bubbling, remove the leek and chicken pie from the oven. Be sure to let it cool and rest for 10 minutes before digging in. Ingredients 1 large egg 1 tablespoon water 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed 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 Directions Whisk together egg and 1 tablespoon water in a small bowl. 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. Preheat oven to 400°F with rack in lower third of oven. Melt butter in a deep 10-inch ovenproof skillet over medium-high. Add leek and carrots; cook, stirring often, until softened, about 6 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in stock; bring mixture to a simmer. Simmer, stirring constantly, until mixture thickens, 1 to 2 minutes. Stir in chicken, peas, cream, Dijon, parsley, thyme, salt, and pepper. Remove from heat. Brush pastry squares with egg wash; arrange squares on top of hot chicken mixture in skillet, slightly overlapping so entire surface of chicken mixture is covered. Place skillet on a rimmed baking sheet. Transfer baking sheet with skillet to preheated oven. Bake until top is browned and filling is bubbly, about 20 minutes. Remove from oven and let stand 10 minutes. Sprinkle with fresh thyme leaves and serve. Rate it Print