# Components:
→ 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 heavy cream
10 - ⅓ cup whole milk
→ Pantry
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 or ½ tsp dried thyme
16 - 1 tbsp fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 large egg, beaten for egg wash
19 - Kosher salt and freshly ground black pepper
# Directions:
01 - Preheat oven to 400°F.
02 - Heat olive oil and butter in a large skillet over medium heat. Add bacon and cook until beginning to crisp, approximately 3 minutes.
03 - Add onion, leeks, carrots, and celery. Sauté for 5 to 6 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add chicken pieces and cook until lightly golden on all sides, about 5 minutes.
06 - Sprinkle flour over the mixture, stir well to coat, and cook for 2 minutes to remove raw flour taste.
07 - Gradually pour in chicken stock while stirring constantly to prevent lumps. Add milk and cream, then bring to a gentle simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes until sauce thickens and chicken is fully cooked. Remove from heat and let cool slightly.
09 - Transfer filling to a deep 6 to 8 cup pie dish. Drape puff pastry over the top, trim excess, and press edges to seal. Cut a small vent slit in the center.
10 - Brush pastry with beaten egg. Bake for 30 to 35 minutes until golden brown and puffed.
11 - Let pie rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
