Name: Puff Pastry Chicken and Leek Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Boneless, skinless chicken thighs - 1 pound; Leek, sliced - 1 large; Carrots, chopped - 2 medium; Celery, chopped - 2 stalks; Peas - 1 cup; Chopped fresh parsley - 2 tablespoons; Minced garlic - 1 tablespoon; Minced shallot - 2 teaspoons; Dried tarragon - 2 teaspoons; Kosher salt - 1 ½ teaspoons; Dried basil - 1 teaspoon; Ground black pepper - 1 teaspoon; Bay leaves - 2 large; Milk - 2 ½ cups; Salted butter - 4 tablespoons; All-purpose flour - 3 tablespoons; Heavy whipping cream - ⅔ cup; Dijon mustard - 1 ½ teaspoons; Frozen puff pastry, thawed - 1 (17.5 ounce) package; Egg, beaten - 1 large

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Puff Pastry Chicken and Leek Casserole

1. Boneless, skinless chicken thighs - 1 pound

2. Leek, sliced - 1 large

3. Carrots, chopped - 2 medium

4. Celery, chopped - 2 stalks

5. Peas - 1 cup

6. Chopped fresh parsley - 2 tablespoons

7. Minced garlic - 1 tablespoon

8. Minced shallot - 2 teaspoons

9. Dried tarragon - 2 teaspoons

10. Kosher salt - 1 ½ teaspoons

11. Dried basil - 1 teaspoon

12. Ground black pepper - 1 teaspoon

13. Bay leaves - 2 large

14. Milk - 2 ½ cups

15. Salted butter - 4 tablespoons

16. All-purpose flour - 3 tablespoons

17. Heavy whipping cream - ⅔ cup

18. Dijon mustard - 1 ½ teaspoons

19. Frozen puff pastry, thawed - 1 (17.5 ounce) package

20. Egg, beaten - 1 large

How to cook deliciously - Puff Pastry Chicken and Leek Casserole

1. Stage

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

2. Stage

Place 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 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.

3. Stage

Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.

4. Stage

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.

5. Stage

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