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