PUFF PASTRY CHICKEN AND LEEK CASSEROLE
The star in this casserole is the leeks with their soft, sweet, and subtle flavor giving a wonderful base for the chicken and spices. Using a box of puff pastry adds a wonderful, light crunch that will win your taste buds over.
Provided by analyticalblonde
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
- Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
- Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
- Bake in the preheated oven until golden, 30 to 40 minutes.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 42.1 g, Cholesterol 106.8 mg, Fat 42.8 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 16.4 g, Sodium 733.9 mg, Sugar 6.6 g
CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)
Make and share this Chicken and Vegetable Casserole With Puff Pastry (Pot Pie) recipe from Food.com.
Provided by littleturtle
Categories Savory Pies
Time 1h
Yield 6-7 serving(s)
Number Of Ingredients 19
Steps:
- In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
- Cover pan, and bring to a boil.
- Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
- Remove from heat and set aside.
- Preheat oven to 350°F.
- On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
- Bake for 11-15 minutes on ungreased baking sheet; then set aside.
- Thin the cheese soup by mixing it with the milk.
- In large saucepan, melt butter over medium-high heat.
- Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
- Stir in flour and seasonings, mixing well.
- Slowly pour in the chicken stock and cheese soup.
- Cook until mixture begins to boil.
- Cook 1 minute longer, stirring constantly.
- Stir in vegetables; cook until heated through.
- Pour mixture into 12"x8" casserole dish.
- Layer sliced cheese on top.
- Top with hot puff pastry.
- Bake until top is golden-brown (5 minutes).
Nutrition Facts : Calories 663.9, Fat 40.3, SaturatedFat 17.9, Cholesterol 85.5, Sodium 1266, Carbohydrate 48.5, Fiber 3.3, Sugar 3.8, Protein 29.4
CHICKEN, HAM AND SWISS CHEESE BAKED IN PUFF PASTRY
This recipe if for 4 chicken pastries, you can double the recipe. I always add in some fresh well browned sauteed mushrooms on top of the chicken breast before sealing the pastry, but that is optional.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
- In a skillet melt the butter with oil.
- Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
- Set oven to 400 degrees.
- Unfold the pastry sheet and thaw at room temperature for 30 minutes.
- Roll out to a 14-inch square.
- Cut into 4 (7-inch) squares.
- Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
- Place the browned chicken breast over the cheese.
- In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
- Fold the corners to center on top of the chicken, then seal the edges.
- Place seam-side down in preaped baking dish.
- Brush the tops with egg mixture.
- Bake for about 25 minutes, or until golden brown.
Nutrition Facts : Calories 1156.3, Fat 78.3, SaturatedFat 21, Cholesterol 180.3, Sodium 6019.8, Carbohydrate 55.8, Fiber 17.4, Sugar 5.2, Protein 65.7
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