Chicken and Leek Cornish Turnover


4 servings
¼ cup extra-virgin olive oil extra-virgin olive oil¼
1 large leek, white and light green part only, thinly sliced leek1
1 medium carrot, peeled and chopped into ¼-inch rounds carrots1
4 ounces button or cremini mushrooms, sliced cremini mushrooms4
One 6-ounce Yukon gold potato, peeled and diced into ½-inch pieces Yukon gold potato1
2 cloves garlic, minced garlic2
3 tablespoons chopped fresh thyme leaves fresh thyme3
½ teaspoon kosher salt kosher salt½
½ teaspoon freshly ground black pepper freshly ground black pepper½
2 tablespoons unsalted butter, at room temperature unsalted butter2
2 tablespoons all-purpose flour all purpose flour2
1 cup milk, at room temperature milk1
⅓ cup grated Parmesan parmesan cheese
½ teaspoon kosher salt kosher salt½
1/8 teaspoon freshly ground black pepper freshly ground black pepper1/8
Pinch ground nutmeg ground nutmeg1
1 large store-bought rotisserie chicken breast, shredded to yield 1 ½ cups of meatrotisserie chicken breasts1
Kosher salt and freshly ground black pepper kosher salt and freshly ground black pepper1
All-purpose flour, for dusting all purpose flour1
One 9-inch square sheet frozen puff pastry, thawed frozen puff pastry1
1 large egg, beatenegg(s)1


Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
Melt the butter over medium heat in a 1-quart saucepan. Add the flour and whisk until smooth, about 2 minutes. Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.

Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes.

Roll out the pastry into a 10-by-10-inch square on a lightly floured surface. Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling. Brush the top of the pastry with beaten egg. Cut a 1/2-inch-long slit in the top of the pie using a paring knife.

Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.
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