Tender chicken, sautéed mushrooms, carrots and leeks in a tangy white miso sauce, topped with a flaky puff pastry crust...this dish will leave any casserole basher speechless! And your guests wanting more.
tbsp extra virgin olive oil
leek (white parts only), thinly sliced
carrots, peeled and sliced
cups cremini mushrooms, chopped
pounds chicken breasts, cubed
tbsp all-purpose flour
tbsp sherry vinegar
tbsp white (shire) miso
tsp Dijon mustard
cup chicken broth
tbsp parsley chopped
sheet puff pastry
egg + 1 tablespoon water, beaten
Preheat oven to 400°F.
In an oven-safe 12-inch sauté pan or cast iron skillet, heat oil over medium heat. Add leeks and carrots and sauté until soft, about 8 minutes.
Add mushrooms and chicken and sauté for 5 minutes. Sprinkle flour over, stir, and cook for 2 minutes.
In a bowl, whisk to combine vinegar, miso, mustard, and broth. Pour over chicken, stir, and bring to a boil. Remove from heat.
On a floured surface, roll puff pastry into a 12” x 12” square. Lay on top of chicken and tuck pastry edges in. Brush egg wash over pastry and cut 3 slits into the pastry with a knife to allow steam to vent.
Bake for 40 minutes until the pastry is golden. Serve.