Puff Pastry Chicken And Leek Casserole

This puff pastry chicken and leek casserole is a masterclass in comfort food, with tender chicken, sweet caramelized leeks, and a flaky, buttery crust.

It’s a show-stopping main dish that’s perfect for a chilly evening or special occasion, and the best part?

It’s surprisingly easy to make!

Ready Time

2 hrs

Yields

7 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 1/2 medium leeks, white and light green parts only, sliced
2 cloves of garlic, minced
1/2 cup all-purpose flour
1/2 cup butter, cold and cubed
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 puff pastry, thawed
1 egg, beaten (for brushing pastry)

Instructions

Preheat your oven to 400°F (200°C). In a large skillet, cook the chicken over medium-high heat until browned, about 5-6 minutes.

Remove from heat and set aside.

In the same skillet, add the sliced leeks and cook until they’re softened and lightly browned, about 5 minutes. Add the minced garlic and cook for an additional minute.

In a large bowl, whisk together the flour, salt, and thyme.

Add the cooked chicken, leek mixture, and Gruyere cheese to the bowl. Mix until just combined.

On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick.

Spoon the chicken and leek mixture onto one half of the pastry, leaving a 1/2-inch border around the edges. Brush the edges of the pastry with the beaten egg.

Fold the other half of the pastry over the filling, pressing gently to seal.

Use a knife to cut a few slits in the top of the pastry to allow steam to escape. Place the pastry on a baking sheet lined with parchment paper, brush the top with the remaining egg, and sprinkle with a pinch of salt.

Bake for 35-40 minutes, or until the pastry is golden brown.

Remove from the oven and let rest for 10 minutes before slicing and serving.

Notes

Use a high-quality puff pastry for the best results. Make sure to thaw it according to the package instructions before using.

To ensure the leeks cook evenly, slice them into thin rounds and separate the rings before sautéing.

Don’t overmix the chicken and leek mixture, as it can make the filling dense. When rolling out the puff pastry, keep the surface lightly floured to prevent sticking.

You can also use a piece of parchment paper or a silicone mat if you find the pastry is sticking to your countertop.

If you’re having trouble getting the pastry to seal, try using a little bit of water to help the edges stick together. Let the casserole rest for at least 10 minutes before slicing and serving.

This will help the filling set and the pastry to retain its crispiness.

You can prepare the chicken and leek mixture ahead of time and store it in the fridge for up to a day. Just assemble and bake the casserole when you’re ready.