Puff Pastry Chicken and Leek Casserole

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Description

The star in this casserole is the leeks with their soft, sweet, and subtle flavor giving a wonderful base for the chicken and spices. Using a box of puff pastry adds a wonderful, light crunch that will win your taste buds over.

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 ½ teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 2 leaf (blank)s bay leaves
  • 2 ½ cups milk
  • 4 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • ⅔ cup heavy whipping cream
  • 1 ½ teaspoons Dijon mustard
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 large egg, beaten

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. Place chicken thighs
  3. leek
  4. carrots
  5. celery
  6. peas
  7. parsley
  8. garlic
  9. shallot
  10. tarragon
  11. salt
  12. basil
  13. pepper
  14. and bay leaves into a large pan. Pour in 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. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
  15. Melt butter in the same pan over medium heat. Sprinkle in flour
  16. stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden
  17. making a roux. Gradually add the strained milk
  18. stirring until you have a sauce. Stir in heavy cream and Dijon mustard
  19. then add the chicken and vegetables. Remove from heat and let cool slightly
  20. about 5 minutes.
  21. Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
  22. Bake in the preheated oven until golden
  23. 30 to 40 minutes.

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 35 mins

Servings: 8

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