Chicken and Leek Stew

This incredibly comforting meal isn’t just hearty and warming. It’s also incredibly elegant with the addition of herbed puff pastry triangles.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. olive oil
  • 1 large leek, trimmed and thinly sliced
  • 2 celery stalks, diced
  • 1 medium carrot, peeled and diced
  • 1 large red potato, chopped
  • 1 Tbsp. unbleached all-purpose flour
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 2 cups chicken broth
  • 1 large cooked rotisserie chicken breast, cubed (3⁄4 cup)
  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten
  • 2 tsp. chopped fresh thyme
  • 2 tsp. chopped fresh rosemary


  • Preheat oven to 400°F.
  • Heat olive oil in a Dutch oven over medium-high heat. Sauté leek, celery, carrot, and potato until softened, about 5 to 7 minutes. Add flour, salt, and pepper and sauté for 1 minute. Pour in chicken broth and stir continuously until thickened, approximately 3 minutes.
  • Add chicken to pot, cover and reduce heat to medium-low. Simmer until potatoes are cooked through, about 12 minutes.
  • Cut puff pastry into 3 strips. Using a sharp knife or pastry cutter, cut 3 triangles from each strip. Place on a large, rimmed sheet pan. Brush each triangle with egg and sprinkle with thyme and rosemary. Bake triangles for 8 minutes until golden brown and cooked through.
  • Divide chicken stew between 4 bowls, and top with puff pastry. Serve immediately.