Chicken Pot Pie with Leeks
- 1 large egg
- 1 tablespoon water
- ½ (17.3-ounce) package frozen puff pastry sheets, thawed
- ½ cup butter
- 2 cups thinly sliced leeks
- 1 cup sliced carrots
- ½ cup all-purpose flour
- 2 ½ cups chicken stock
- 4 cups shredded cooked chicken
- ¼ cup heavy cream
- 1 tablespoon True’s Gourmet Hot Mustard
- 1 tablespoon chopped parsley
- 2 teaspoons thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Roll pastry into a 12-inch square on a floured surface; cut into sixteen 3-inch squares. Set aside with egg wash.
- In a deep 10-inch ovenproof skillet over medium-high, melt butter. Add leeks and carrots; cook, stirring, until softened, about 6 minutes.
- Sprinkle in flour and stir constantly. Add stock and simmer until thickened. Stir in chicken, cream, mustard, parsley, thyme, salt, and pepper. Remove from heat.
- Brush pastry squares with egg wash. Arrange over hot filling, slightly overlapping. Place skillet on a baking sheet.
- Bake in preheated oven at 25–30 minutes until pastry is golden and filling bubbles. Let rest 10 minutes. Garnish with parsley and thyme, if desired.
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