You can almost smell this Puff Pastry Chicky Casserole just from looking at it! Seriously. Take a moment and bask in that beautiful golden crust and all that goodness found within. There’s perfectly seasoned chicken with an array of veggies floating in a yummy, savory roux. It’s like an elevated chicken pot pie… but we think it’s actually easier to make! So, quit staring at the photo of this Puff Pastry Chicky Casserole and go make it for yourself! You’ll be glad you did!
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 1 large leek, sliced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup peas
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon garlic, minced
- 2 teaspoons shallot, minced
- 2 teaspoons dried tarragon
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 2 large bay leaves
- 2 1/2 cups milk
- 4 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2/3 cup heavy whipping cream
- 1 1/2 teaspoons Dijon mustard
- 1 (17.5-ounce) package frozen puff pastry, thawed
- 1 large egg, beaten
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large pan, place the chicken thighs, the leeks, the carrots, the celery, the peas, the parsley, the garlic, the shallot, the tarragon, the salt, the basil, the pepper, and the bay leaves.
Step 4 –Pour the milk into the chicken mixture, stir to blend the ingredients, and bring to a simmer over medium-high heat.
Step 5 –Cover the pan and simmer the chicken mixture for 15 minutes.
Step 6 –Transfer the pan from the heat and allow it to cool slightly.
Step 7 –Strain the milk into a bowl and set it aside.
Step 8 –Separate the chicken and the vegetables into two bowls. Allow the chicken to cool, then tear it into rough chunks.
Step 9 –Melt the butter in the same pan over medium heat.
Step 10 –Add the flour to the butter and stir it constantly to break up any chunks.
Step 11 –Cook the flour mixture, while stirring, until it thickens and is golden.
Step 12 –Gradually add the strained milk to the flour mixture and stir until a sauce forms.
Step 13 –Stir the heavy cream and the Dijon mustard into the sauce mixture, then add the chicken and the vegetables.
Step 14 –Transfer the chicken mixture from the heat and let it cool slightly, about 5 minutes.
Step 15 –Pour the chicken mixture into the prepared baking dish.
Step 16 –Roll out the puff pastry and overlap the pieces to cover the casserole.
Step 17 –Glaze the puff pastry with the beaten egg and make several vents on the top using a knife.
Step 18 –Bake the casserole until it is golden, about 30-40 minutes.
Step 19 –Transfer from the oven and serve.
