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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 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
219
Calories
12g
Carbohydrates
22g
Protein
221mg
Potassium
1g
Fiber
7g
Sugar
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