Description
A delicious and creamy chicken and leek filling encased in golden puff pastry.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium leeks, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 sheets puff pastry (thawed if frozen)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, melt butter and sauté onions and leeks until soft.
- Add chicken pieces and season with salt and pepper; cook until golden brown.
- Pour in chicken broth and heavy cream; simmer for about 5 minutes until thickened.
- Stir in fresh thyme; mix well.
- Roll out puff pastry on a floured surface; place half over filling in a baking dish.
- Seal edges and cut slits on top for steam to escape.
- Brush the top with beaten egg and bake for 25-30 minutes until golden brown.
Notes
- This dish pairs well with a fresh green salad.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg