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Chicken Pot Pie with Leeks and Thyme
Ingredients
  • 1 large egg
  • 1 tablespoon water
  • ½ (17.3-ounce) package frozen puff pastry sheets, thawed
  • ½ cup (4 ounces) unsalted butter
  • 2 cups thinly sliced leek (from 1 large leek)
  • 1 cup chopped carrots (from 3 medium carrots)
  • ½ cup all-purpose flour (about 2 ⅛ ounces), plus more for work surface
  • 2 ½ cups chicken stock
  • 4 cups shredded rotisserie chicken
  • 1 cup frozen petite sweet peas, thawed
  • ¼ cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme, plus thyme leaves for garnish
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
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