Puff Pastry Chicken and Leek Casserole

Leeks take center stage in this casserole, creating a rich foundation for tender chicken and veggies. Puff pastry brings an irresistibly golden crunch!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 631 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 2 tablespoons chopped fresh parsley
• 2 stalks celery, chopped
• 1 tablespoon minced garlic
• 1 large egg, beaten
• 2 teaspoons dried tarragon
• 2 medium carrots, chopped
• 2 large bay leaves
• 4 tablespoons salted butter
• 1 pound boneless, skinless chicken thighs
• 1 cup peas
• 1 large leek, sliced
• 2 teaspoons minced shallot
• 2.5 cups milk
• 1.5 teaspoons Dijon mustard
• 1.5 teaspoons kosher salt
• 0.66666668653488 cup heavy whipping cream

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until golden, 30 to 40 minutes.

Step 3

Place chicken, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves in a large pan. Add milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly.

Step 4

Strain off milk and set aside in a bowl. Separate chicken and vegetables into separate bowls. Tear chicken into bite-size chunks when cool enough to handle.

Step 5

Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently until smooth. Continue stirring until mixture thickens, turns golden, and becomes a roux. Gradually add strained milk, stirring until it becomes a sauce. Stir in heavy cream and Dijon mustard, then add chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.

Step 6

Pour chicken mixture into the prepared baking dish. Roll out puff pastry to cover casserole, overlapping pieces to completely encase the filling. Brush top of pastry with beaten egg. Make several vents in pastry using a sharp knife.