Q1: Can I use frozen puff pastry instead?

Yes, frozen puff pastry works perfectly! Just be sure to thaw it before you use it.

Q2: How do I know when the casserole is done?

It’s ready when the pastry is golden brown and crispy. A thermometer should read at least 165°F in the center.

Absolutely! You can sneak in extra veggies like carrots or spinach for added nutrition.

Yes, you can freeze the entire casserole unbaked. Just cover it tightly with foil. When ready to bake, extend the cooking time as needed.

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Preheat the oven to 400°F (200°C).
In a skillet, heat olive oil over medium heat and add the sliced leeks; cook until softened.
Stir in the shredded chicken, chicken broth, and heavy cream. Season with salt, pepper, and thyme. Bring to a simmer and cook for 5 minutes.
Roll out the puff pastry and cut it to fit your baking dish.
Pour the chicken and leek mixture into the baking dish and cover it with the puff pastry, sealing the edges.
Cut slits in the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
Let cool for a few minutes before serving.

Consider using whole grain puff pastry or Greek yogurt for a healthier twist. This recipe is also freezer-friendly.