Golden puff pastry and a creamy chicken and vegetables filling with a hint of thyme make the ultimate comfort food. An easy and delicious one-pot dish that you can prepare with leftover chicken and any veggies you fancy!
Preheat the oven to 180 Celsius degrees.
Cut chicken into smaller pieces. Season with salt, pepper, and paprika. Set aside.
Peel and finely chop the onion and garlic. Wash carefully and chop the leek.
Heat the large pan with olive oil and butter on medium heat. Add chopped onion, garlic, and leek. Add bay leaves. Season with salt. Fry for a few minutes, until soft.
In the meantime, wash and slice the mushrooms.
Add peas, thyme, parsley, soy sauce, cream, and milk. Mix everything together and let it simmer for 2 minutes. Taste and season with salt and pepper if needed. Transfer the filling to the casserole dish.
Transfer the filling to the casserole dish.
Cover the dish with the puff pastry sheet.
Put to the oven and bake for around 30 minutes- until golden!