# 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 stalk celery, diced
→ Dairy
08 - 2 tbsp unsalted butter
09 - 1/3 cup plus 1 tbsp heavy cream
10 - 1/3 cup plus 1 tbsp whole milk
11 - 1 egg, beaten for egg wash
→ Pantry
12 - 2 tbsp all-purpose flour
13 - 1 1/4 cups low-sodium chicken stock
14 - 1 tbsp olive oil
15 - 1 tsp Dijon mustard
16 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
17 - 1 tbsp fresh parsley, chopped plus extra for garnish
18 - 13 oz ready-rolled puff pastry sheet
19 - Salt and freshly ground black pepper
# How To Make It:
01 - Preheat your oven to 400°F (200°C).
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 to 6 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
05 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes to remove raw flour taste.
06 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
07 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes, until the sauce thickens and the chicken is cooked through. Remove from heat and let cool slightly.
08 - Spoon the filling into a deep 6 to 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.
09 - Brush pastry with beaten egg. Bake for 30 to 35 minutes, until golden and puffed.
10 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.
