Name: Puff Pastry Chicken and Leek Casserole
Prep time: 30 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1 pound boneless, skinless chicken thighs; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 large leek, sliced; 1 cup peas; 2 tablespoons chopped fresh parsley; 2 large bay leaves; 1 tablespoon minced garlic; 2 teaspoons minced shallot; 2 teaspoons dried tarragon; 1.5 teaspoons kosher salt; 1 teaspoon dried basil; 1 teaspoon ground black pepper; 2.5 cups milk; 4 tablespoons salted butter; 3 tablespoons all-purpose flour; 0.66666668653488 cup heavy whipping cream; 1.5 teaspoons Dijon mustard; 1 (17.5 ounce) package frozen puff pastry, thawed; 1 large egg, beaten

Puff Pastry Chicken and Leek Casserole Recipe

Cook Time: 60 minutes

Chicken Pot Pie

Ingredients

This recipe yields 8 servings.

1 pound boneless, skinless chicken thighs
2 medium carrots, chopped
2 stalks celery, chopped
1 large leek, sliced
1 cup peas
2 tablespoons chopped fresh parsley
2 large bay leaves
1 tablespoon minced garlic
2 teaspoons minced shallot
2 teaspoons dried tarragon
1 teaspoons salt
1 teaspoon dried basil
1 teaspoon ground black pepper
2 cups milk
4 tablespoons salted butter
3 tablespoons all-purpose flour
cup heavy whipping cream
1 teaspoons Dijon mustard
1 (17.5 ounce) package frozen puff pastry, thawed
1 large egg, beaten

Directions

Preheat your oven to 350F (175C). Grease a 9x13-inch baking dish.
In a large saucepan, combine chicken, carrots, celery, leek, peas, parsley, bay leaves, garlic, shallot, tarragon, salt, basil, and black pepper. Add milk and stir to combine. Bring to a simmer.
Cover the saucepan and simmer the mixture for 15 minutes. Remove from heat and let it cool slightly.
Strain the milk into a separate bowl and set it aside. Transfer the chicken and vegetables to separate bowls. Once cooled, tear the chicken into bite-sized pieces.
In the same saucepan, melt the butter over medium heat. Stir in flour and cook, stirring constantly, until the mixture thickens, becomes golden, and forms a roux.
Gradually add the strained milk, stirring constantly to form a smooth sauce. Add the heavy cream and Dijon mustard, followed by the chicken and vegetable mixture. Stir to combine and remove from heat. Let it cool slightly for about 5 minutes.
Pour the chicken mixture into the prepared baking dish.
Roll out the puff pastry and place it over the casserole, making sure it overlaps to completely cover the filling. Brush the top of the pastry with the beaten egg and use a sharp knife to make several vents in the pastry.
Bake in the preheated oven for 30 to 40 minutes, or until the pastry is golden brown and crispy.

Nutrition Facts (per serving)

Each serving contains:

Calories: 631
Total Fat: 43g (55% Daily Value)
Saturated Fat: 16g (82% Daily Value)
Cholesterol: 107mg (36% Daily Value)
Sodium: 734mg (32% Daily Value)
Total Carbohydrates: 42g (15% Daily Value)
Dietary Fiber: 3g (11% Daily Value)
Total Sugars: 7g
Protein: 20g (40% Daily Value)
Vitamin C: 7mg (8% Daily Value)
Calcium: 154mg (12% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 443mg (9% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

ShinyToast5360

10/06/2025 01:52:54 PM

This isn't a true rating as I haven't made it yet. It would be very nice to know at least approximately how many cups of leek slices to use, and whether to just use the white or both white and green parts. Would you please add this information? I'd love to try this recipe but have a very limited budget : (

Virginia Martin

05/10/2025 10:35:41 AM

Made it after work — so easy!

Naomi Gibbs

04/20/2024 06:56:43 PM

This recipe is YUMMY! BUT! The prep/cook time is waaaay off! It took my husband and myself 3 hours to prepare and cook this recipe. HOWEVER...it is worth it if you have the time and motivation...if you enjoy chopping things, and if you have prowess with puff pastry, it's a winner. In order to make it quicker, with less fuss, I'd just doctor up some cream of chicken soup instead of cooking everything in the milk first and dividing it all. The shallots and leeks really make this dish sing!

Daisies and Irises

04/19/2024 05:12:31 PM

This was definitely the best chicken "pot pie" I have ever tasted! The type and quantity of veggies can be altered a bit for taste and using whatever is on hand. I did make two changes. First, I used one of the tbs of butter to saute and lightly soften the leeks and shallots before adding in the remaining veggies. Also, I subbed chicken breast meat for the thigh meat. With that change, I should also add that I despise overcooked chicken in baked casserole recipes. Cooking the chicken on the stovetop and then with the additional baking time seemed way overkill. As such, I cut the breast meat into 3/4"-1" cubes, stirred into the cooked veggie and milk mixture as RAW MEAT. Covered with the pastry, I baked the casserole for 40 minutes. Even though the dish was excellent, the chicken did seem slightly overcooked. Next time I will try reducing the cooking time to 30-35 minutes. *I'm not sure how much, if any, difference using a higher fat thigh meat would affect the cooking time.

S.E.

11/08/2023 12:26:41 AM

The best chicken pie recipe I've made so far. I didn't have any cream but had some sour cream to use up and couldn't tell any difference. I also added a pinch of crushed red pepper flakes.

Lisa

04/16/2023 02:52:10 AM

Good casserole, was a lot like chicken pot pie. I halved the recipe, omitted the peas but added an extra carrot. I cut the chicken into cubes before cooking. I think the carrots could just be sliced instead of chopped. When making the roux, it didn't thicken when using the same pan I cooked the chicken and vegetables in (maybe I was supposed to wash it first?) and it got too dark (could have been my fault) so I got a clean pan and started over. Good flavor. I would make again!

OddFrog7897

08/12/2022 03:15:24 AM

Yummy!!!

JoyfulDonut6912

07/07/2022 09:12:04 PM

I absolutely love this. I make it every couple of weeks. I always add a little cayenne pepper for an extra kick. I bake it for the original magazine time of 50-55 mins. I use 2-3 leeks and a pack of frozen peas and carrots as I can't stand celery.