Puff Pastry Chicken Pot Pie with Bacon and Leeks

Puff pastry chicken pot pie is the ultimate winter comfort food, baked to golden brown perfection in a skillet. This recipe, filled with bacon, leeks, and a flaky crust, brings hearty flavors together for a cozy meal.

📝 Ingredients

• 1 3/4 pounds bone-in, skin-on chicken breast
• garlic powder
• kosher salt, (Diamond Crystal)
• black pepper
• quality avocado oil
• lemon slices, (enough for 4 slices per chicken breast)
• 1 package frozen puff pastry, (I use Dufour brand)
• 4 slices thick-cut bacon, (chopped)
• 6 tablespoons salted butter
• 1 3/4 cups leeks, (thinly sliced)
• 1/2 cup shallot, (finely chopped)
• 1 3/4 cup russet potato, (cut into 3/4-inch cubes, soaked in water)
• 3/4 cup celery, (1/4-inch slices)
• 2 tablespoon garlic, (finely chopped)
• 2 tablespoon fresh thyme, (roughly chopped)
• 1 1/2 tablespoon parsley, (finely chopped)
• 1/3 cup all-purpose flour
• 2 teaspoons lemon zest
• 1/2 cup whole milk
• 1/2 cup heavy cream,
• 2 cups chicken stock, (low sodium)
• 1 tablespoon dijon mustard
• 1 3/4 - 2 1/4 teaspoons kosher salt, or to taste, (Diamond Crystal brand)
• 3/4 teaspoon black pepper
• 1 large egg, (for egg wash)

👨‍🍳 Instructions

1. 1--- Pastry Dough ---
2. 2Thaw pastry dough according to package instructions.
3. 3--- Chicken Breast ---
4. 4Place the oven rack in the middle and preheat oven to 400°F.
5. 5Clean and pat dry chicken. Generously season with kosher salt, black pepper, and garlic powder. Stuff the middle with 2 sprigs of thyme, 2 lemon slices, and garlic cloves. Place two slices of lemon on a prepared baking sheet then top with seasoned breast. Place remaining 2 sprigs of thyme under the skin. Pour avocado oil over chicken, ensuring it drapes over the breast then transfers to the oven.
6. 6Bake for 35-50 minutes (depending on the thickness of the breast) or until thermometer registers 165°F in the thickest part, basting at the halfway mark.
7. 7When cool enough to handle, separate meat from the bone. Discard garlic, lemon slices, thyme, and skin. Cube chicken. Set aside.
8. 8--- Pot Pie ---
9. 9Preheat oven to 375°F.
10. 10In a 11½ or 12-inch cast-iron skillet, cook bacon. Drain and discard all but 2 tablespoons of grease. Over medium heat, add 4 tablespoons butter. Once melted, add shallot and leeks and cook for 4 minutes, or until softened. Add celery, potato and garlic and cook for 5 minutes over medium-low heat then add salt, black pepper, thyme, and parsley. Cook another 4 minutes.
11. 11Add 2 more tablespoons butter then add flour and cook for two minutes, stirring occasionally. Lower heat to a simmer and slowly add heavy cream, milk, stock, bay leaf, and dijon while stirring the mixture. Cook for 8 minutes, keeping a continuous stir.
12. 12Add bacon, chicken and lemon zest to the saucemixture and stir to combine.
13. 13Roll out the pastry dough into a 16 x 16 square then use a pizza cutter to cut dough into 3 x 3 inch squares.
14. 14Combine egg and 1 tablespoon water. Beat well, set aside.
15. 15Smooth out the pot pie filling then overlap the pastry dough pieces in a circular motion ending in the middle. Brush with beaten egg mixture then transfer to the oven.
16. 16Bake at 375°F for 35-45 minutes or until the pastry dough is golden brown. Keep a close eye on the pie at the 30-minute mark
17. 17Allow to cool for 10 minutes before serving. Enjoy!