Boursin & leek chicken pot pie

1 pot, 1 hour, 100% delicious

Scroll to the bottom of this post for a printer-friendly PDF of the recipe only.

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This week’s recipe is all about packing as much comfort and flavor into one pan as we can, all in under an hour. It’s restaurant-quality chicken pot pie, but a little less Marie and a little more French Bistro – classic, but elevated. Just how we like it!

This chicken pot pie is *so* creamy and lush, but also surprisingly light – i.e., it won’t weigh you down but it will give you all the big-warm-hug vibes. That’s because it’s loaded with veggies and chicken, plus one of my favorite shortcut ingredients for adding a little decadence and a lot of yumminess: Boursin.

Tell me more

I used to think of chicken pot pie as a labor-intensive dish. Make the chicken, make the pie crust, par-bake the pie crust, chop up alllll the ingredients, cook the filling, assemble the pie, bake the pie. Oof. But then I discovered that with a few handy shortcuts, it’s actually a pretty quick (and mostly hands-off) meal.

To transform this from an all-day affair to a one-hour meal, I use a few shortcuts: a rotisserie chicken, puff pastry dough, and Boursin. The Boursin, in addition to just tasting really freaking good, already has lots of things like herbs and garlic, saving you from having to chop and mince.

Before you start

• Any pre-cooked chicken works here, though I am partial to rotisserie chickens for both the flavor and the juiciness.

• To cut down even more on prep time, you can buy pre-chopped onions and celery and pre-shredded rotisserie chicken.

• I like to use bone broth to up the protein and nutrients.

• Serve this with a zippy green salad to counteract the creaminess of the dish. I like crunchier greens, like little gems, with a pungent garlic vinaigrette and lots of herbs for brightness. Check out my go-to side salad recipe (#7 in this post) here.

• Because I know not everyone reads a recipe through before starting to cook – make sure your puff pastry is thawed when you start!

  

The recipe

Note: recipe video can be found here

Boursin & Leek Chicken Pot Pie

Serves: 4

Cook time: 1 hour

Active cook time: 30 minutes

• 2 tbsp olive oil

• 2 tbsp butter

• 1/2 onion, chopped

• 2 leeks, white and light green parts, thinly sliced into half-moons

• 3 celery stalks, chopped

• 2 1/2 tbsp flour

• 2 cups chicken bone broth or stock

• 1 Boursin garlic and herbs

• 1 heaping tbsp Dijon mustard

• 3 cups shredded rotisserie or pre-cooked chicken

• 1 cup frozen peas

• Salt and pepper

• 1 sheet puff pastry, thawed and rolled out

• 1 egg, beaten

First, preheat your oven to 400.

In a 10-inch oven-safe skillet (I use the Great Jones Deep Cut), heat the olive oil and butter over medium heat until melted. Add the onions, leeks, and celery, and cook stirring frequently until soft, about 10 minutes. Add the flour and cook for one minute, then pour in the chicken broth and cook until thickened, about 5 minutes. Add the Boursin and cook until melted. Fold in the Dijon mustard, chicken, and peas, and season with salt and pepper. Remove from heat.

To roll out your puff pastry, place it on a floured surface and dust the top with more flour. Using a rolling pin, wine bottle, or other similar cylindrical tool, roll it, rotating frequently, until it is large enough to cover your pan.

Place your puff pastry on top of the pan, and use a sharp knife to trim around the edges and create a circular shape. Cut a few vents on top. Brush the egg on top. Bake for 25-30 minutes, until puff pastry is risen and golden brown and the filling is bubbling.

Notes

• Make ahead: I love this one because you can assemble it ahead of time and bake it when you’re ready for dinner. You’ll want to brush the egg on right before baking (not ahead of time), and will need to add 5-10 minutes to the baking time to give the filling ample time to heat.

• Leftovers: I like to either throw it back in the oven or warm it on the stove top, covered over medium-low heat. Microwave makes the puff pastry go limp and soggy.

• Extra puff pastry: Make crackers! After trimming the puff pastry, cut the excess into cracker size pieces (you can even cut into fun shapes for little ones), brush with the egg wash and bake along with the pie. Keep an eye on them as they might cook quicker, depending on your oven.

Comments? Questions?

I’m all ears. Leave a comment below or email me at hellosaturdaytable@gmail.com. There’s nothing I love more than chatting with you all!

Boursin & Leek Chicken Pot Pie

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