Frozen puff pastry makes this pot pie extra easy.
Ryan LiebeYields: 4 - 6 serving(s)Prep Time: 25 minsTotal Time: 1 hr 10 minsSavePrintThere’s something about a pot pie that just feels like home, but this chicken and leek pot pie brings a lighter, springtime twist to the classic. Instead of the usual mix of vegetables, sweet, tender spring leeks take center stage, adding a delicate onion flavor that pairs nicely with juicy chicken and a creamy, herb-filled sauce.
This is the kind of spring recipe I love making when the seasons start to shift. You still get that cozy, comforting pot pie filling—thanks to butter, cream, and a touch of Dijon—but it’s balanced with fresh thyme and plenty of vegetables. And let’s talk about that golden, flaky puff pastry on top. It puffs up beautifully in the oven and gives you that irresistible crunch with every bite (plus, using frozen puff pastry makes it so easy!).
Rotisserie chicken keeps things simple and flavorful, which is always a win in my book, especially on busy evenings. And to round it all out, a quick arugula salad tossed in a tangy vinaigrette adds a fresh, peppery contrast to the rich pot pie.
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Step
1
Preheat the oven to 400˚. Butter a 2-quart baking dish. Melt the butter in a large skillet over medium heat. Add the celery, leeks, 1 teaspoon salt and ½ teaspoon pepper and cook, stirring, until the vegetables begin to soften, 3 to 4 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
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Step
2
Sprinkle in the flour and cook until the raw flour smell disappears, 2 to 3 minutes. Gradually whisk in the chicken broth and simmer until the sauce is thickened, 4 to 6 minutes. Stir in the heavy cream and 1 teaspoon of the mustard. Fold in the chicken. Spoon the filling into the prepared baking dish.
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Step
3
On a lightly floured surface, roll out the puff pastry until it is at least 1 inch larger than the baking dish. Use a paring knife to score a design, if desired (do not cut all the way through).
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Step
4
Brush the rim of the baking dish with beaten egg and lay the pastry over the filling, trimming as needed to leave a 1-inch overhang. Press the pastry against the top and sides of the baking dish. Cut a few 1-inch vents into the dough to allow steam to escape and brush all over with the remaining beaten egg. Season the pastry with salt and pepper and bake until golden brown, 35 to 45 minutes. Let cool 10 minutes.
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Step
5
Meanwhile, whisk together the olive oil, vinegar and the remaining 1 teaspoon mustard and ¼ teaspoon each salt and pepper in a large bowl. Add the arugula and toss. Serve the pot pie with the salad.
