# What You 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
→ Pantry Items
11 - 2 tbsp all-purpose flour
12 - 1¼ cups low-sodium chicken stock
13 - 1 tbsp olive oil
14 - 1 tsp Dijon mustard
15 - 1 tsp fresh thyme leaves
16 - 1 tbsp fresh parsley, chopped
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 egg, beaten
19 - Salt and freshly ground black pepper
# How To Make It:
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 cook out the 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.
