# 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 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
16 - 1 tablespoon fresh parsley, chopped
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 Steps:
01 - Set oven to 400°F (200°C).
02 - Heat olive oil and butter in a large skillet over medium heat. Add bacon and cook until starting to crisp, approximately 3 minutes.
03 - Add onion, leeks, carrots, and celery to the skillet. Sauté for 5-6 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute.
05 - Add 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, then bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8-10 minutes until sauce thickens and chicken is fully cooked. Remove from heat and let cool slightly.
09 - Spoon filling into a deep 6-8 cup pie dish. Unroll puff pastry and lay over top, trimming excess. Press edges to seal and cut a small slit in center for steam 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 fresh parsley if desired.
