This Puff Pastry Chicken and Leek Casserole is a cozy dish that wraps tender chicken and flavorful leeks in a creamy sauce, all covered with golden, flaky pastry. Delicious comfort food!
I love serving this warm, especially on chilly nights. The crunchy pastry is the best part—I often sneak extra bites while serving it. Who can blame me? 😄
Key Ingredients & Substitutions
Leeks: These add a mild onion flavor, perfect for this creamy casserole. If you can’t find leeks, you can use green onions or even sweet onions in a pinch.
Chicken: I like using rotisserie chicken for ease; it’s already cooked and saves time. If you prefer a lighter option, turkey works great too.
Heavy Cream: This gives richness to the sauce. If you’d like a lighter version, consider using half-and-half or even coconut milk for a dairy-free option.
Puff Pastry: A store-bought puff pastry is convenient, but you can also use homemade pastry if you’re feeling adventurous. You might try phyllo dough, but it won’t puff quite the same.
Frozen Peas: These are fantastic for quick prep. If you don’t have peas, you could substitute with corn or diced bell peppers for color and sweetness.
How Do You Achieve Flaky Puff Pastry?
The puff pastry is crucial for a standout dish. To make sure it turns out perfectly flaky, remember to keep the pastry cold until you use it. This helps create steam when baking, which makes it rise!
- Thaw the puff pastry in the fridge, never at room temperature.
- When rolling it out, try to keep it as thin as possible, but make sure to fit it properly over your dish.
- Brushing it with egg wash gives a beautiful golden color and enhances the flakiness.
- Don’t forget the slits for steam—this prevents sogginess and lets the pastry puff up nicely!
Puff Pastry Chicken and Leek Casserole
Ingredients You’ll Need:
- For the Filling:
- 2 tablespoons butter
- 2 medium leeks, white and light green parts only, washed and sliced
- 2 medium carrots, peeled and sliced
- 8 ounces mushrooms, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 3 cups cooked chicken breast, diced (about 2 medium chicken breasts)
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- For the Pastry:
- 1 sheet (about 9×9 inches) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- For Garnish:
- Fresh parsley, for garnish
How Much Time Will You Need?
This delightful casserole requires about 15 minutes of prep time, plus 25-30 minutes of baking. Overall, you’ll have a hearty meal ready in about 45 minutes, making it perfect for a quick dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot enough for the puff pastry to rise beautifully.
2. Sauté the Vegetables:
In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the sliced leeks, carrots, celery, mushrooms, and minced garlic. Cook everything together for about 8-10 minutes or until the vegetables have softened and are fragrant.
3. Make the Roux:
Stir in the flour, cooking it for 1-2 minutes while stirring constantly. This forms a roux that will help thicken the casserole.
4. Create the Sauce:
Gradually whisk in the chicken broth and heavy cream until the mixture is smooth. Bring it to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens up nicely.
5. Combine Ingredients:
Now, add the diced cooked chicken, frozen peas, thyme, salt, and pepper to the skillet. Give everything a good stir to combine, and then remove the pan from the heat.
6. Prepare the Baking Dish:
Transfer the creamy chicken and vegetable mixture into a baking dish, roughly 8×8 inches in size, spreading it out evenly.
7. Roll Out the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry to make it fit over the top of the dish. Place the pastry over the filling and press down the edges to seal. Trim any excess pastry to avoid burning.
8. Egg Wash for Shine:
Brush the puff pastry generously with the beaten egg. This step gives it a beautiful, golden finish when baked.
9. Vent for Steam:
Cut a few small slits in the top of the pastry to let steam escape while it bakes. This helps keep the pastry crisp!
10. Bake to Perfection:
Place your casserole in the preheated oven and bake for 25-30 minutes. Keep an eye on it until the puff pastry is puffy and golden brown.
11. Cool and Serve:
Once it’s out of the oven, let the casserole cool for about 5 minutes. This waiting period helps the filling settle a bit. Garnish with fresh parsley before serving.
Enjoy your comforting Puff Pastry Chicken and Leek Casserole with a crisp green salad or some delicious steamed vegetables!
Can I Use Other Vegetables in This Casserole?
Absolutely! Feel free to get creative. You can substitute or add vegetables like spinach, corn, or bell peppers for added color and nutrition. Just make sure to cook them until tender first.
What If I Don’t Have Puff Pastry?
No worries! You can use phyllo dough for a different texture, although it won’t puff up as much. Alternatively, you could top the casserole with biscuit dough for a fluffy topping.
Can I Freeze the Casserole for Later?
Yes, you can! Assemble the casserole but don’t bake it. Cover it tightly and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and then bake as directed, adding a few extra minutes if needed.
How Do I Reheat Leftovers?
To reheat, pop the casserole back in a 350°F (175°C) oven for about 15-20 minutes until heated through. You can also microwave individual portions, but the pastry may not stay as crispy.
