# What You'll Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into ¾ inch pieces
02 - 3.5 oz smoked bacon lardons or diced streaky bacon
→ Vegetables & Aromatics
03 - 2 large leeks, cleaned and thinly sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium carrots, diced
07 - 1 stalk celery, diced
→ Dairy
08 - 2 tbsp unsalted butter
09 - ⅓ cup plus 1 tbsp heavy cream
10 - ⅓ cup plus 1 tbsp whole milk
11 - 1 egg, beaten for egg wash
→ Pantry
12 - 2 tbsp all-purpose flour
13 - 1¼ cups low-sodium chicken stock
14 - 1 tbsp olive oil
15 - 1 tsp Dijon mustard
16 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
17 - 1 tbsp fresh parsley, chopped plus extra for garnish
18 - 13 oz ready-rolled puff pastry sheet
19 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Preheat your oven to 400°F.
02 - In a large skillet, heat the olive oil and butter over medium heat. Add the bacon and cook until starting to crisp, about 3 minutes.
03 - Add onion, leeks, carrots, and celery. Sauté for 5–6 minutes until softened.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes to eliminate raw flour taste.
07 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8–10 minutes, until the sauce thickens and the chicken is cooked through. Remove from heat and let cool slightly.
09 - Spoon the filling into a deep 6–8 cup pie dish. Unroll the puff pastry and lay it over the top, trimming any excess. Press the edges to seal and cut a small slit in the center for steam to escape.
10 - Brush pastry with beaten egg. Bake for 30–35 minutes, until golden and puffed.
11 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.
