Puff Pastry Chicken and Leek Casserole

Leeks take center stage in this casserole recipe, creating a rich base for tender chicken and veggies. Puff pastry brings an irresistible 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, carrots, celery, leek, peas, parsley, bay leaves, garlic, shallot, tarragon, salt, basil, and black pepper in a large saucepan. Stir in milk until blended; bring to a simmer. Cover saucepan; simmer for 15 minutes. Remove from heat; cool slightly.

Step 4

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

Step 5

Melt butter in the same saucepan over medium heat. Stir in flour until smooth; continue cooking and 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; cool slightly, about 5 minutes.

Step 6

Pour chicken mixture into the prepared baking dish. Roll out puff pastry; place over casserole, overlapping to completely enclose filling. Brush pastry top with beaten egg; make several vents in pastry top using a sharp knife.