Chicken à la King Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g cooked chicken, cut into 2.5cm chunks</li><li class="ingredients-single-item">1 sheet (320g) ready-rolled puff pastry</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">200g mushrooms, sliced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 green bell pepper, diced</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">400ml chicken stock</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">100ml dry white wine (or additional chicken stock)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm x 18cm baking dish (approximately 2L capacity)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large saucepan or deep skillet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Take the puff pastry out of the refrigerator to rest at room temperature while preparing the filling (but not more than 15 minutes before using).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large saucepan over medium heat, melt the butter until foaming. Add the diced onion and cook for 4-5 minutes until softened but not browned, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the sliced mushrooms to the pan and cook for another 4-5 minutes until they've released their moisture and started to brown slightly. This caramelization adds depth of flavor to your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the diced red and green bell peppers to the pan and cook for 3 minutes until they begin to soften but still retain some bite. Season the vegetable mixture with salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste. This roux will thicken your sauce beautifully without leaving a floury flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the white wine (if using), stirring constantly to prevent lumps. Let it bubble for 1 minute to cook off the alcohol while preserving the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Slowly pour in the chicken stock, stirring constantly to create a smooth sauce. Bring to a gentle simmer and cook for 3-4 minutes until the sauce starts to thicken.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Stir in the cream, nutmeg, thyme, and half the parsley. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon. If it becomes too thick, add a splash more stock.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold in the cooked chicken pieces and heat through for 2 minutes. Taste and adjust seasoning as needed - the filling should be well-seasoned as the pastry will be bland in comparison.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the chicken mixture to your baking dish, spreading it evenly. Allow it to cool for 5-10 minutes before topping with pastry - this prevents the pastry from melting before it can puff up.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Unroll the puff pastry sheet and place it over your baking dish. Trim any excess, leaving about 1-2cm overhang which you can tuck down the sides of the dish. For a decorative touch, use the pastry scraps to create leaf shapes to place on top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the pastry thoroughly with beaten egg to achieve a beautiful golden-brown shine when baked. Cut a small cross in the center of the pastry to allow steam to escape (this prevents the pastry from becoming soggy underneath).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the casserole on a baking tray (to catch any overflow) and bake in the preheated oven for 25-30 minutes until the pastry is risen and deeply golden. The filling should be bubbling around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the oven and let it stand for 5 minutes before serving. This resting time allows the filling to settle and thicken slightly, making it easier to serve neat portions.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Sprinkle with the remaining fresh parsley just before serving for a pop of color and fresh flavor. Serve with a crisp green salad or steamed green vegetables for a complete meal.</li></ol>