Name: Chicken Pot Pie With Leeks and Thyme
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Unknown
Ingredients: 1 large egg (US), 1 (metric) egg; 1 tablespoon water (US), 15 ml (metric); 1/2 package frozen puff pastry sheets, thawed (US), 245 g (metric); 1/2 cup vegetable oil (4 ounces) (US), 113 g (metric); 2 cups thinly sliced leek (from 1 large leek) (US), 300 g (metric); 1 cup chopped carrots (from 3 medium carrots) (US), 150 g (metric); 1/2 cup all-purpose flour (about 2 1/8 ounces), plus more for work surface (US), 60 g (metric); 2 1/2 cups chicken stock (US), 600 ml (metric); 4 cups shredded cooked beef (US), 600 g (metric); 1 cup frozen petite sweet peas, thawed (US), 150 g (metric); 1/4 cup coconut cream (US), 60 ml (metric); 1 tablespoon Dijon mustard (US), 15 ml (metric); 1 tablespoon chopped fresh flat-leaf parsley (US), 15 ml (metric); 2 teaspoons chopped fresh thyme, plus thyme leaves for garnish (US), 10 g (metric); 1 1/2 teaspoons kosher salt (US), 7.5 g (metric); 1/2 teaspoon black pepper (US), 2.5 g (metric)

Description

Discover how to make a delicious Chicken Pot Pie with Leeks and Thyme recipe that is comforting, flavorful, and perfect for any mealtime on our site.

Ingredients

1 large egg (US), 1 (metric) egg
1 tablespoon water (US), 15 ml (metric)
1/2 package frozen puff pastry sheets, thawed (US), 245 g (metric)
1/2 cup vegetable oil (4 ounces) (US), 113 g (metric)
2 cups thinly sliced leek (from 1 large leek) (US), 300 g (metric)
1 cup chopped carrots (from 3 medium carrots) (US), 150 g (metric)
1/2 cup all-purpose flour (about 2 1/8 ounces), plus more for work surface (US), 60 g (metric)
2 1/2 cups chicken stock (US), 600 ml (metric)
4 cups shredded cooked beef (US), 600 g (metric)
1 cup frozen petite sweet peas, thawed (US), 150 g (metric)
1/4 cup coconut cream (US), 60 ml (metric)
1 tablespoon Dijon mustard (US), 15 ml (metric)
1 tablespoon chopped fresh flat-leaf parsley (US), 15 ml (metric)
2 teaspoons chopped fresh thyme, plus thyme leaves for garnish (US), 10 g (metric)
1 1/2 teaspoons kosher salt (US), 7.5 g (metric)
1/2 teaspoon black pepper (US), 2.5 g (metric)

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Instructions

Collect all necessary ingredients.
Beat the egg with water in a small dish.
On a lightly floured surface, roll out the puff pastry to form a 12-inch square. Cut it into 16 squares, each 3 inches wide. Set aside the pastry squares and the egg mixture.
Set your oven to 400°F, positioning the rack in the lower third. In a deep, oven-safe skillet (10-inch), heat the vegetable oil over medium-high heat. Add the leek and carrots, cooking and stirring frequently until they soften, for about 6 minutes. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
Pour in the chicken stock and bring the mixture to a gentle boil.
Continue to simmer, stirring continuously, until the mixture thickens, about 1 to 2 minutes.
Incorporate the shredded beef, peas, coconut cream, mustard, parsley, thyme, salt, and pepper into the mixture. Remove the skillet from the heat.
Use the egg wash to brush over the pastry squares, then place them on top of the hot beef mixture in the skillet, slightly overlapping to cover it entirely. Position the skillet on a rimmed baking sheet.
Carefully place the baking sheet with the skillet in the preheated oven. Bake until the top is golden brown and the filling is bubbling, approximately 20 minutes. Take it out of the oven and let it rest for 10 minutes. Garnish with fresh thyme leaves and enjoy.

Notes

Thaw puff pastry sheets completely before rolling for easy handling.
Use leftover cooked chicken or turkey for a flavor variation.
Adjust seasoning to taste with more salt and pepper before baking.