Puff Pastry Chicken and Leek Casserole
Description
Leeks take center stage in this casserole recipe, creating a rich base for tender chicken and veggies. Puff pastry brings an irresistible golden crunch.
Ingredients
•
1 pound boneless, skinless chicken thighs
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2 medium carrots, chopped
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2 stalks celery, chopped
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1 large leek, sliced
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1 cup peas
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2 tablespoons chopped fresh parsley
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2 large bay leaves
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1 tablespoon minced garlic
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2 teaspoons minced shallot
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2 teaspoons dried tarragon
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1 1/2 teaspoons kosher salt
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1 teaspoon dried basil
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1 teaspoon ground black pepper
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2 1/2 cups milk
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4 tablespoons salted butter
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3 tablespoons all-purpose flour
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2/3 cup heavy whipping cream
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1 1/2 teaspoons Dijon mustard
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1 (17 1/2 ounce) package frozen puff pastry, thawed
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1 large egg, beaten
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
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.
3
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.
4
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.
5
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.
6
Bake in the preheated oven until golden, 30 to 40 minutes.