# What You'll 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 stick celery, diced
→ Dairy
08 - 2 tbsp unsalted butter
09 - ⅓ cup + 1 tbsp heavy cream
10 - ⅓ cup + 1 tbsp whole milk
→ Pantry
11 - 2 tbsp plain flour
12 - 1¼ cups low-sodium chicken stock
13 - 1 tbsp olive oil
14 - 1 tsp Dijon mustard
15 - 1 tsp fresh thyme leaves or ½ tsp dried
16 - 1 tbsp 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
# Directions:
01 - Preheat oven to 400°F.
02 - Heat olive oil and butter in large skillet over medium heat. Add bacon and cook until starting to crisp, about 3 minutes.
03 - Add onion, leeks, carrots, and celery. Sauté 5-6 minutes until softened. Stir in garlic and cook 1 minute.
04 - Add chicken pieces and cook until lightly golden on all sides, about 5 minutes.
05 - Sprinkle flour over mixture, stir well, and cook 2 minutes. Gradually pour in chicken stock, milk, and cream, stirring constantly. Bring to simmer.
06 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer 8-10 minutes until sauce thickens and chicken is cooked through. Remove from heat and cool slightly.
07 - Spoon filling into deep 6-8 cup pie dish. Unroll puff pastry over top, trim excess, press edges to seal, and cut small slit in center for steam escape.
08 - Brush pastry with beaten egg. Bake 30-35 minutes until golden and puffed. Rest 5 minutes before serving. Garnish with extra parsley if desired.
