# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs, cut into 3/4 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 tablespoons unsalted butter
09 - 1/3 cup plus 1 tablespoon heavy cream
10 - 1/3 cup plus 1 tablespoon whole milk
→ Pantry
11 - 2 tablespoons all-purpose flour
12 - 1 1/4 cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
16 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste
# How-To:
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, approximately 3 minutes.
03 - Add onion, leeks, carrots, and celery. Sauté for 5 to 6 minutes until softened and translucent.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add the chicken pieces and cook until lightly golden on all sides, approximately 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 while stirring constantly to prevent lumps. Add milk and cream, and bring to a gentle simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes until the sauce thickens and chicken is cooked through. Remove from heat and allow to cool slightly.
09 - Spoon the filling into a deep 1.5 to 2 quart pie dish. Unroll the puff pastry and lay it over the top, trimming any excess. Press the edges to seal firmly and cut a small slit in the center for steam to escape.
10 - Brush pastry with beaten egg to ensure a golden, glossy finish.
11 - Bake for 30 to 35 minutes until the pastry is golden and puffed.
12 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.
