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1 large egg
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1 tablespoon water
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1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
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1/2 cup (4 ounces) unsalted butter
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2 cups thinly sliced leek (from 1 large leek)
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1 cup chopped carrots (from 3 medium carrots)
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1/2 cup all-purpose flour (about 2 1/8 ounces), plus more for work surface
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2 1/2 cups chicken stock
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4 cups shredded rotisserie chicken
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1 cup frozen petite sweet peas, thawed
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1/4 cup heavy cream
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh flat-leaf parsley
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2 teaspoons chopped fresh thyme, plus thyme leaves for garnish
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1 1/2 teaspoons kosher salt
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1/2 teaspoon black pepper
Chicken Potpie with Leeks and Thyme
The Food & Wine chicken potpie with leeks comes together in just about an hour and uses only one skillet.
Nutrition Information
110
Calories
47g
Carbohydrates
25g
Protein
796mg
Potassium
8g
Fiber
8g
Sugar
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