Chicken Pot Pie with Leeks
Ingredients
SERVES
6
Preparation
- Roll pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares. Set egg wash and pastry squares aside.
- In a deep 10-inch ovenproof skillet over medium-high, melt butter. Stir in leek and carrots. Cook, stirring often, until softened, about 6 minutes.
- Sprinkle with flour and cook, stirring constantly. Stir in stock and bring to a simmer until thickened. Stir in chicken, cream, True's mustard, parsley, thyme, salt and pepper. Remove from heat.
- Brush pastry squares with egg wash. Arrange squares on top of hot chicken mixture, slightly overlapping to cover surface. Place skillet on a baking sheet.
- Bake until top is browned and filling is bubbly, about 25–30 minutes. Rest 10 minutes. Garnish with parsley and thyme.
