Description
A delicious chicken and leek bake topped with crispy puff pastry.
Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 2 leeks, sliced
- 1 cup heavy cream
- 1 sheet puff pastry (store-bought)
- 2 tbsp butter or olive oil
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet, heat butter or olive oil over medium heat. Sauté leeks until soft, then add chicken and cook until golden brown (7-10 minutes).
- Pour in heavy cream and thyme, seasoning with salt and pepper. Simmer for about 5 minutes until slightly thickened.
- Roll out puff pastry and cover the baking dish with it, cutting slits for steam.
- Bake for 25-30 minutes until golden brown. Let cool slightly before serving.
Notes
- For a richer flavor, consider adding garlic when sautéing the leeks.
- You can substitute chicken thighs with chicken breasts if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 500
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg