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Puff Pastry Chicken and Leek Casserole
Puff Pastry Chicken and Leek Casserole
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Creamy chicken and vegetable casserole topped with flaky puff pastry.
Ingredients:
  • 1 pound boneless, skinless chicken thighs
  • 1 large leek, sliced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup peas
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 teaspoons minced shallot
  • 2 teaspoons dried tarragon
  • 1.5 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 2 large bay leaves
  • 2.5 cups milk
  • 4 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 0.66666668653488 cup heavy whipping cream
  • 1.5 teaspoons Dijon mustard
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 large egg, beaten
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
  • Add chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to combine. Simmer covered for 15 minutes. Let it cool slightly, strain off milk into a bowl. Divide chicken and vegetables into two bowls. Tear chicken into chunks.
  • In the same pan, melt butter over medium heat. Add flour, stir well to eliminate any lumps, and cook until it turns into a golden roux. Slowly pour in strained milk, continuously stirring to create a smooth sauce. Mix in heavy cream and Dijon mustard, then fold in the chicken and vegetables. Take the pan off the heat and allow it to cool for about 5 minutes before serving.
  • Spread the chicken mixture into the baking dish. Layer the puff pastry, slightly overlapping, to cover the casserole. Brush the pastry with beaten egg and add vents with a sharp knife.
  • Bake until beautifully golden, 30 to 40 minutes in the preheated oven.

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