Tiny Chicken Pies | Cooking Professionally

Ingredients

• 2 tablespoons unsalted butter
• 1 medium leek, thoroughly washed, white and light green parts only, chopped
• 1 large carrot, peeled and chopped into 1/4-inch pieces
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 2 medium cloves garlic, finely chopped
• 1 1/2 tablespoons all-purpose flour, plus more, to taste, for dusting a work surface
• 1 1/4 cups chicken stock
• 1/4 cup heavy cream
• 2 cups rotisserie chicken, chopped
• 1/2 cup frozen sweet green peas
• 1 (8-ounce) can refrigerated crescent dough sheet
• parsley, optional, to taste, chopped, for garnish