If you like chicken pot pie you will looove this recipe! This is Giada’s recipe. The only thing I really changed about her recipe was that I left out the mushrooms.
To start preheat your oven to 400°F.
To make the filling: Heat 2tbl extra-virgin olive oil over medium heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add 1 peeled and chopped carrot, 1-6oz potato peeled and diced, 3 chopped garlic cloves, 1.5tbl freshly dried thyme* and 1/2tsp each, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
For the sauce: Melt 2tbl butter over medium heat in a small pot. Add 2tbl flour and whisk until smooth, about 2 minutes. Add 1cup milk**, whisking constantly to prevent lumps. Continue simmering over medium-low heat while whisking, until the sauce is thick and smooth, about 5-10 minutes. Remove the pan from the heat and stir in the 1/3cup Parmigiano cheese and a pinch each of salt, pepper and freshly ground nutmeg.
Combine the vegetable mixture, sauce and 1 cooked and cubed chicken breast*** in a medium bowl. Taste for salt and pepper. Cool the filling completely, about 20 minutes.
To assemble roll out the pastry into a 10-by-10-inch square between 2 pieces of parchment paper. Remove the top piece of parchment paper and lightly brush the edges of the pastry with a beaten egg using a pastry brush. Spoon the filling onto one corner of the pastry. Fold the pastry over to encase the filling, forming a triangle. Fold and crimp the edges of the pastry together to seal in the filling. Put the pastry and parchment paper on a baking sheet. Brush the top of the pastry with the beaten egg. Cut a 1/2-inch-long slit in the top of the turnover using a paring knife.
Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces. This was so good that Rick and I finished the turnover by ourselves!
* Either use 1.5tbl freshly dried thyme leaves or 3tbl fresh chopped thyme leaves
** Make sure the milk is at room temperature, the sauce will come out smoother.
*** We grilled a chicken breast on high for about 5-6 minutes per side with just salt, pepper and olive oil. Then cubed it for the filling.
2tbl extra-virgin olive oil
1 large leek, white and light green part only, thinly sliced
1 medium carrot, peeled and chopped
One 6oz Yukon gold potato, peeled and diced
3 cloves garlic, chopped
1.5tbl freshly dried thyme leaves or 3tbl fresh chopped thyme leaves
1/2tsp kosher salt
1/2tsp freshly ground black pepper
2tbl unsalted butter, at room temperature
2tbl all-purpose flour
1cup milk, at room temperature
1/3cup grated Parmigiano cheese
pinch of kosher salt
pinch of freshly ground black pepper
pinch freshly ground nutmeg
1 cooked chicken breast or use a rotisserie chicken breast from the grocery store
One 9-inch square sheet frozen puff pastry, thawed
1 large egg, beaten