Chicken Pot Pie with Leeks and Thyme

Ingredients

• 1 large egg
• 1 tablespoon water
• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1/2 cup (4 ounces) unsalted butter
• 2 cups thinly sliced leek (from 1 large leek)
• 1 cup chopped carrots (from 3 medium carrots)
• 1/2 cup all-purpose flour (about 2 1/8 ounces), plus more for work surface
• 2 1/2 cups chicken stock
• 4 cups shredded rotisserie chicken
• 1 cup frozen petite sweet peas, thawed
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme, plus thyme leaves for garnish
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

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