Creamy Leek and Wild Mushroom Chicken Pot Pie🍖 Main

IngredientsCopy

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 12 oz mixed wild mushrooms (cremini, shiitake, oyster), sliced
• 2 large leeks, white and light green parts only, halved and thinly sliced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 tbsp fresh tarragon or thyme, chopped
• 1/3 cup all-purpose flour
• 1/2 cup dry white wine or dry sherry
• 2 cups low-sodium chicken stock
• 1/2 cup heavy cream
• 1 cup frozen petite peas
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten with 1 tbsp water
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees F. Season the chicken thigh pieces with salt and black pepper.
2. Step 2: Heat 1 tablespoon olive oil and 1 tablespoon butter in a 10-inch or 12-inch oven-safe skillet over medium-high heat. Sear the chicken in batches for 4 to 5 minutes until golden brown. Transfer to a bowl.
3. Step 3: Add another tablespoon of butter to the skillet and add the sliced mushrooms. Cook undisturbed for 4 minutes so they brown, then stir and cook for 3 minutes more until tender. Transfer to the bowl with the chicken.
4. Step 4: Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the sliced leeks and diced carrots, cooking for 6 to 8 minutes until softened. Stir in the garlic and fresh tarragon, cooking for 1 minute.
5. Step 5: Sprinkle the flour evenly over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
6. Step 6: Slowly pour in the white wine while whisking, followed by the chicken stock and heavy cream. Bring the mixture to a simmer and cook for 3 to 4 minutes until thick and velvety. Remove from the heat and fold in the cooked chicken, mushrooms, and frozen peas.
7. Step 7: Unfold the thawed puff pastry sheet and drape it over the top of the skillet, tucking the corners just inside the rim. Cut three small slits in the center of the pastry for steam to escape and brush the top evenly with the beaten egg wash.
8. Step 8: Bake for 25 to 30 minutes until the puff pastry is puffed, deeply golden brown, and the filling is bubbling up around the edges. Let cool for 10 minutes before serving.