This Puff Pastry Chicken and Leek Casserole is a cozy dish you’ll love! Tender chicken and tasty leeks swim in a creamy sauce, all wrapped in a flaky puff pastry crust.
It’s like a warm hug on a plate! I always look forward to pulling it out of the oven and seeing that golden-brown top. Perfect for sharing with family, or just for me—no judgment here! 😄
Key Ingredients & Substitutions
Puff Pastry: This is the star of the show! Thawed store-bought puff pastry works great. If you’re feeling adventurous, you can try making your own pastry, but it takes more time. You could also use phyllo dough, though it won’t be as flaky as puff pastry.
Leeks: Leeks add a sweet, mild onion flavor. If you can’t find leeks, green onions or shallots can substitute, but they’ll change the flavor slightly. Just use less of them since they are stronger!
Chicken: Leftover roast chicken is my go-to for convenience and flavor. If you want a healthier option, you can use shredded rotisserie chicken or even canned chicken. For a vegetarian alternative, chickpeas work well, too!
Heavy Cream: This makes the sauce rich and creamy. You can use half-and-half or even a non-dairy cream if you want something lighter or dairy-free. Just keep in mind it may change the sauce’s texture a bit.
How Do You Ensure the Perfect Puff Pastry Top?
Getting that puff pastry perfectly golden and flaky is key to this casserole. Here’s how you can achieve the best results:
- Make sure the puff pastry is chilled. Warm pastry can flatten out during baking.
- Roll it out slightly if needed, but keep it thick enough for puffing.
- Seal the edges with a fork or your fingers to keep the filling inside while cooking.
- Don’t forget the egg wash! It helps achieve that beautiful golden color.
- Pricking the top allows steam to escape, preventing sogginess. A few small holes work perfectly.
With these tips, your puff pastry will be the crowning glory of the dish! Enjoy your cooking journey!
Puff Pastry Chicken and Leek Casserole
Ingredients:
- 1 sheet puff pastry (thawed if frozen)
- 2 tablespoons unsalted butter
- 2 medium leeks, cleaned and sliced (white and light green parts only)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (preferably from roast chicken)
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Fresh arugula or salad greens for serving (optional)
Time Estimate:
This recipe takes about 15 minutes to prepare, plus 20-25 minutes of baking time. So in total, you’re looking at around 40-45 minutes for a delicious, hearty casserole that’s sure to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C) so it’s nice and hot for when your casserole is ready to go in.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil and butter over medium heat. Once melted, toss in the sliced leeks, carrots, celery, and minced garlic. Cook until the veggies are soft and fragrant, about 5-7 minutes. This would be a great time to take a moment and enjoy the wonderful smell!
3. Create the Sauce:
Now, stir in the flour and cook for another 1-2 minutes to get rid of that raw flour taste. Gradually pour in the chicken broth while stirring continuously to avoid any lumps. Keep cooking until the sauce thickens up, which should take about 3-5 minutes.
4. Add Cream and Chicken:
Next, gently stir in the heavy cream and cooked chicken. Sprinkle in the thyme and season with salt and black pepper to your liking. Let everything simmer for a couple of minutes to let those delicious flavors meld together, then take it off the heat.
5. Assemble the Casserole:
Transfer the chicken and leek mixture into a medium-sized ovenproof casserole dish or individual ramekins, whichever you prefer!
6. Prepare the Puff Pastry:
Roll out the puff pastry sheet so it’s slightly larger than the top of your casserole dish. This will make sure that it fits nicely over the filling.
7. Cover and Seal:
Place the puff pastry over the filling and trim any excess. Press the edges down to seal everything in. You can get creative and use a fork to press and make a nice design.
8. Egg Wash for Shine:
Brush the top of the pastry with the beaten egg to achieve that beautiful golden color when it bakes. If you like, you can prickle a few holes with a fork or score a small design for steam to escape.
9. Bake:
Pop your casserole in the preheated oven and bake for about 20-25 minutes or until the puff pastry is golden brown and puffy. It should look irresistible!
10. Let it Rest:
Once it’s out of the oven, let it rest for about 5 minutes. This will give the filling a moment to settle.
11. Serve:
Serve your warm Puff Pastry Chicken and Leek Casserole with some fresh arugula or salad greens on the side for a refreshing complement to the rich flavors.
Enjoy the creamy, comforting goodness wrapped in that flaky, golden puff pastry! 🍽️
Can I Use Frozen Vegetables in This Recipe?
Yes, you can use frozen vegetables if you’re short on time! Just make sure to thaw and drain them before adding them to the skillet to avoid excess moisture in the casserole.
How Can I Make This Dish Vegetarian?
To make this casserole vegetarian, simply substitute the chicken with a combination of sturdy vegetables like mushrooms or use chickpeas for protein. Replace the chicken broth with vegetable broth, and you’re all set!
Can I Reheat Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or heat individual portions in the microwave.
What Should I Serve with This Casserole?
This casserole pairs beautifully with a fresh side salad or steamed vegetables. You can also serve it with crusty bread for dipping into the creamy filling!
