# What You’ll Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced bacon
→ Vegetables
03 - 2 large leeks, cleaned and sliced into 1/4 inch rounds
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped
→ Sauce & Dairy
08 - 3.5 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 1 2/3 cups whole milk
11 - 3/4 cup plus 2 tablespoons chicken stock
12 - 1/3 cup heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
15 - Salt and freshly ground black pepper to taste
→ Pastry
16 - 1 sheet ready-rolled puff pastry, approximately 11.3 oz
17 - 1 large egg, beaten for egg wash
# Directions:
01 - Preheat oven to 400°F with standard rack positioning.
02 - In a large frying pan over medium heat, cook bacon until golden and crisp. Remove with a slotted spoon and set aside on paper towels.
03 - In the same pan, add chicken pieces and brown on all sides for 5 to 6 minutes until golden. Transfer to a plate.
04 - Add butter to the pan, then stir in onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until vegetables are softened. Add minced garlic and cook for 1 minute more.
05 - Sprinkle flour over the vegetables and stir well for 1 minute to cook out the raw flour taste, creating a light roux base.
06 - Gradually pour in milk and chicken stock while stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until sauce thickens.
07 - Stir in reserved bacon, cooked chicken, heavy cream, Dijon mustard, and thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.
08 - Pour the cooled filling into a 1.6 quart pie dish, spreading evenly.
09 - Unroll pastry sheet and carefully lay it over the filling. Trim any excess edges and press the perimeter firmly to seal. Cut 3 to 4 small slits in the top surface to allow steam to escape during baking.
10 - Brush the entire pastry surface with beaten egg to achieve a golden finish.
11 - Bake for 30 to 35 minutes until the pastry is golden brown and crisp. Remove from oven and let stand for 5 minutes before serving.
