Creamy Chicken and Leek Puff Pastry Casserole

Follow our step-by-step guide on how to make Creamy Chicken and Leek Puff Pastry Casserole.

1. Step 1

   Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. Step 2

   In a large pan, combine the chicken thighs, sliced leek, chopped carrots, chopped celery, peas, parsley, minced garlic, minced shallot, tarragon, salt, basil, pepper, and bay leaves. Pour in the milk and stir to combine. Bring the mixture to a simmer, cover, and let it simmer for 15 minutes. Remove from heat and allow to cool slightly. Strain the mixture, reserving the milk in a bowl. Separate the chicken and vegetables into two bowls, shredding the chicken into rough chunks once cool enough to handle.

3. Step 3

   In the same pan, melt the butter over medium heat. Sprinkle in the flour, stirring frequently to break up any lumps. Cook until the mixture thickens and turns golden, creating a roux. Gradually whisk in the reserved milk until you have a smooth sauce. Stir in the heavy cream and Dijon mustard, then fold in the shredded chicken and vegetables. Remove from heat and let cool for about 5 minutes.

4. Step 4

   Pour the chicken mixture into the prepared baking dish. Roll out the thawed puff pastry and place it over the casserole, overlapping the pieces as needed. Brush the pastry with the beaten egg and cut several vents in the top using a sharp knife.

5. Step 5

   Bake in the preheated oven for 30 to 40 minutes, or until the pastry is golden brown.