Ingredients
Equipment
Method
- In a medium skillet over medium heat, melt the butter. Add the leeks and salt, cooking for 8–10 minutes, stirring often, until softened but not browned. If they start to brown, reduce the heat.
- Stir in the flour and cook for 1 minute. Add the stock, stirring, and simmer for 2 minutes, until it thickens slightly.
- Turn off the heat and stir in the chicken, sour cream, Dijon, tarragon, thyme, and pepper. Taste for salt and adjust as desired. Chill until fully cold or at least room temperature, about 30 minutes.
- Preheat the oven to 400˚F and line two sheet pans with parchment paper. If you have enough sheet pans, we like to stack a second sheet pan underneath each one so the bottoms of the pastry don't brown too quickly.
- On a floured surface, roll each sheet of puff pastry to about 13×13 inches. We use a 3 ½-inch circular cookie cutter for the bottoms – cut 9-10 circles from one sheet of puff pastry (or as many as you can fit). On the other sheet of puff pastry, we use a ~4-inch cookie cutter for the tops. Again, cut out 9-10 circles, or as many as you can fit.
- Mound 2 tablespoons of cooled filling on each bottom circle of puff pastry, leaving a border around the edges. Brush egg wash all around the border. Top with the slightly bigger top circle, pressing firmly all the way around the edges to make sure it's well sealed and there are no air pockets. Use a fork to firmly crimp the edges together. Optional: use the 3 ½-inch cookie cutter to re-trim the circle so it looks neat!
- Brush the tops of each pastry with a thin, but even layer of egg wash. Using a sharp paring knife, poke several holes in the top so steam can escape. To decorate with thyme leaves, dip the sprig in some egg wash, then press it onto the top of the pastry.
- Bake for ~22 minutes, rotating the pan at 15 minutes, until the pastries are deep golden on both the top and bottom. Cool for 5 minutes before serving.
Notes
Puff pastry: We use the brand Dufour (all-butter). Pepperidge Farm works, but the pies won’t puff as high or taste as rich. Keep the sheets cold. If the dough gets soft while you’re working, chill the tray for 10 minutes.
Chill the filling: Make sure the filling is at least room temperature (cold is better) before assembling. Warm filling softens the pastry and makes the pies hard to seal.
Cutters: If you only have one ~4-inch cutter, cut all the rounds the same size and gently stretch or roll the tops a little larger so they fit over the filling.
Sealing: Use 2 tablespoons of filling per pie, no more. Egg wash the border, press the edges together with your fingers, then crimp with a fork. Poke steam holes in every top or the filling will push out through the seam.
Double sheet pan: Stack a second sheet pan under the first so the bottoms don’t burn before the tops are deep golden.
Make ahead: Filling keeps in the fridge for up to 2 days. Assembled, unbaked pies can be frozen solid on a sheet pan, then bagged for up to 2 months; bake from frozen and add about 5 minutes.
Storage: Refrigerate baked pies in an airtight container for up to 3 days or freeze for up to 2 months. Reheat at 350°F for 10 to 12 minutes (15 to 18 from frozen) to re-crisp the pastry.