Best 5 Chicken And Leek Casserole Recipes

PUFF PASTRY CHICKEN AND LEEK CASSEROLE

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.

WELSH CHICKEN, LEEK AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 160C/320F (moderate oven).
• Cook the chicken (microwave, poach, steam or saute) and cut into bite-sized pieces.
• Simmer the leeks and broccoli about 5 mins in the stock to partially cook, and then add the chicken. Put in a casserole dish, season to taste, and cover with breadcrumbs.
• Cover and place in a moderate oven for about an hour.
• Remove from the oven, remove the cover, and place under the broiler until brown. Serve straight from the casserole dish.

CHICKEN AND LEEK CASSEROLE

Steps:

• Heat the olive oil in a large casserole.
• Brown the chicken pieces on all sides until the skin gets a bit crispy.
• Remove the chicken.
• Fry the chopped bacon
• Add the leeks, garlic and mushroom and fry til soft.
• Add the white wine and stock.
• Bring to the boil.
• Add the herbs and pepper.
• Cover and put in the oven at 180C for one to two hours - the longer you leave it the more flavoursome, I think.
• Remove from oven, and take out chicken bones, then serve.

CELTIC CHICKEN, LEEK AND BROCCOLI CASSEROLE

Steps:

• 1. Preheat oven to 325°F. Lightly coat a 9x13-inch baking dish with nonstick spray; set aside.
• 2. Heat the oil in a large skillet and add chicken. Season with salt and thyme, and cook 3 to 4 minutes (just enough to lightly sear the chicken - it will cook further in a later step).
• 3. In a saucepan over medium heat, bring chicken stock to a light boil. Add leeks, garlic and broccoli, reduce heat to medium-low, and cook for 5 minutes.
• 4. Transfer mixture to the prepared baking dish, stirring in the cooked chicken and whisky (if using). Sprinkle the breadcrumbs on top.
• 5. Cover the dish with foil, and bake for 1 hour. Remove foil, turn heat to broil, and leave baking dish in oven for about 4 or 5 minutes more, just enough to brown the chicken and vegetable tips.

CHICKEN AND LEEK CASSEROLE

Steps:

• In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.