Puff Pastry Chicken and Leek Casserole
This Puff Pastry Chicken and Leek Casserole is a comforting and flavorful dish, combining tender shredded chicken, savory leeks, and a rich creamy sauce, all topped with a flaky, golden puff pastry crust. It’s a versatile and easy-to-make casserole that’s perfect for any season, offering the perfect balance of creamy and crispy textures in every bite. Great for making ahead and ideal for family dinners or gatherings!
- Prep Time: 20 minutes (plus 1 hour chilling
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 3 leeks, cleaned and sliced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil and butter over medium heat. Add the onion, leeks, and garlic, and sauté for about 5 minutes until softened.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add chicken broth while stirring, followed by the heavy cream, thyme, salt, and pepper. Continue to stir until the sauce thickens (about 5 minutes).
- Add the shredded chicken and stir to combine. Remove from heat.
- Transfer the mixture to a baking dish and spread evenly.
- Roll out the puff pastry and place over the filling. Trim excess edges and seal the seams.
- Beat the egg and brush it over the puff pastry.
- Bake for 25-30 minutes, until the puff pastry is golden brown and crisp.
- Let it cool for a few minutes before serving.
Notes
- For a richer filling, you can add cheese or extra herbs for more flavor.
- If using store-bought rotisserie chicken, this dish becomes even quicker to prepare.
Find it online: https://avarecipe.com/puff-pastry-chicken-and-leek-casserole/
