# What You'll Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs cut into 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 plus 1 tbsp heavy cream
10 - ⅓ cup plus 1 tbsp whole milk
11 - 1 egg beaten for egg wash
→ Pantry Items
12 - 2 tbsp all-purpose flour
13 - 1¼ cups low-sodium chicken stock
14 - 1 tbsp olive oil
15 - 1 tsp Dijon mustard
16 - 1 tsp fresh thyme leaves or ½ 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 to taste
# How to Make It:
01 - Preheat your oven to 400°F.
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.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add the chicken pieces and cook until lightly golden on all sides about 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 stirring constantly to avoid lumps. Add the milk and cream and bring to a simmer.
08 - 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.
09 - 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.
10 - Brush pastry with beaten egg. Bake for 30 to 35 minutes until golden and puffed.
11 - Let the pie rest for 5 minutes before serving. Garnish with extra parsley if desired.
