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RECIPES MAIN DISHES CASSEROLE RECIPES

Puff Pastry Chicken and Leek Casserole

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.

Recipe by analyticalblonde | Published on August 24, 2020

Prep Time: 30 mins

Cook Time: 1 hrs
Additional Time: 5 mins
Total Time: 1 hrs 35 mins

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 large 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

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1 large egg, beaten

Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Bake in the preheated oven until golden, 30 to 40 minutes.

Editor's Note:
Please note the difference in cook time when using the magazine version of this recipe.

Nutrition Facts
Per serving: 631 calories; total fat 43g ; saturated fat 16g ; cholesterol 107mg ; sodium 734mg ; total carbohydrate 42g ; dietary
fiber 3g ; total sugars 7g ; protein 20g ; vitamin c 7mg ; calcium 154mg ; iron 3mg ; potassium 443mg

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