# Components:
→ 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
→ Pantry Items
11 - 2 tbsp all-purpose flour
12 - 1 1/4 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
# Directions:
01 - Preheat oven to 400°F.
02 - Heat olive oil and butter in large skillet over medium heat. Add bacon and cook until beginning to crisp, approximately 3 minutes.
03 - Add onion, leeks, carrots, and celery to skillet. Sauté for 5 to 6 minutes until softened.
04 - Stir in 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 mixture and stir well to coat. 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, bring to simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes until sauce thickens and chicken is cooked through. Remove from heat and cool slightly.
09 - Transfer filling to deep 6 to 8 cup pie dish. Drape puff pastry over top, trim excess, press edges to seal, and cut small vent slit in 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 parsley if desired.
