Ingredients
Filling
- 2 tablespoons butter
- 1 cup sliced leeks (white and pale green parts, about 1 large leek), halved lengthwise then sliced ¼ inch
- ½ teaspoon kosher salt
- 1 tablespoon all-purpose flour
- ½ cup chicken stock
- 1 cup shredded rotisserie chicken (about 5 oz)
- 2 tablespoons sour cream or crème fraîche
- ¾ teaspoon Dijon mustard
- 1½ teaspoon fresh tarragon, finely chopped
- 1½ teaspoon fresh thyme, finely chopped
- ¼ teaspoon black pepper
Assembly
- 2 sheets puff pastry, thawed but cold (approximately 28 oz total)
- 1 egg + 1 teaspoon water, beaten (for egg wash)
- Fresh thyme sprigs (2 small sprigs per pie, optional for decoration)
Instructions
- Sauté the Leeks: In a medium skillet over medium heat, melt the butter. Add the sliced leeks and kosher salt, cooking for 8–10 minutes while stirring frequently, until the leeks are softened but not browned. Reduce heat if they start to brown.
- Make the Filling Base: Stir in the all-purpose flour and cook for 1 minute to eliminate raw flour taste. Add the chicken stock and simmer for 2 minutes, stirring constantly until the mixture thickens slightly.
- Add Chicken and Seasonings: Remove from heat. Stir in shredded rotisserie chicken, sour cream or crème fraîche, Dijon mustard, chopped fresh tarragon, chopped fresh thyme, and black pepper. Taste for seasoning and adjust salt if needed. Chill the filling until fully cold or at least room temperature, about 30 minutes.
- Preheat the oven and prepare pans: Preheat oven to 400°F (200°C). Line two sheet pans with parchment paper. If possible, place a second sheet pan underneath each to prevent the pastry bottoms from browning too quickly.
- Roll and cut puff pastry: On a floured surface, roll each sheet of puff pastry to about 13×13 inches. Using a 3½-inch round cookie cutter, cut 9-10 circles from one sheet for the bottoms. From the second sheet, cut slightly larger (~4-inch) circles for the tops, also 9-10 circles.
- Assemble the pies: Place about 2 tablespoons of chilled filling onto each bottom circle, leaving a border around the edges. Brush a thin layer of egg wash around the edges. Top with the larger pastry circle and press firmly to seal, ensuring no air pockets. Crimp edges with a fork to secure. Optionally, re-trim edges with the 3½-inch cutter for a neat look.
- Egg wash and decorate: Brush the tops of each pie evenly with egg wash. Make several small slits or poke holes in the top to allow steam to escape during baking. For decoration, dip small thyme sprigs in egg wash and gently press onto the pie tops.
- Bake: Bake pies for about 22 minutes, rotating pans halfway through at 15 minutes, until the pies are deep golden brown on both top and bottom.
- Cool and serve: Allow the pies to cool for 5 minutes before serving to let the filling set and prevent burns.
Notes
- Ensure the puff pastry is cold before rolling and assembling to maintain flakiness.
- You can substitute sour cream with crème fraîche for a slightly tangier flavor.
- Use fresh herbs for best taste; dried herbs may alter the flavor profile.
- Rotisserie chicken can be swapped with leftover cooked chicken or even turkey.
- Properly sealing the edges is crucial to prevent filling leakage during baking.
- Using two pans underneath for baking helps prevent overly browned bottoms.
- Allow pies to cool slightly before eating to avoid burning your mouth on hot filling.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Snack, Appetizer, Light Meal
- Method: Baking
- Cuisine: American
