Chicken Potpie with Leeks and Thyme

Name: Chicken Potpie with Leeks and Thyme
Cook time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 large egg; 1 tablespoon water; 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed; 1/2 cup unsalted butter (4 ounces); 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

Instructions

Cook:1h 10min

This one-pan leek and chicken pie comes together in just over an hour for an easy weeknight dinner. The recipe has become the trademark Food & Wine chicken potpie.

Updated at: Tue, 04 Nov 2025 00:04:59 GMT