# What You’ll Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken thighs, cut into 0.75 inch pieces
02 - 3.5 oz smoked bacon lardons or diced bacon
→ Vegetables
03 - 2 large leeks, cleaned and sliced into 0.25 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 tbsp unsalted butter
09 - 1/3 cup plain flour
10 - 1 2/3 cups whole milk
11 - 3/4 cup plus 2 tbsp chicken stock
12 - 1/3 cup heavy cream
13 - 1 tsp Dijon mustard
14 - 1 tsp fresh thyme leaves
15 - Salt and freshly ground black pepper, to taste
→ Pastry
16 - 1 sheet (about 11 oz) ready-rolled puff pastry
17 - 1 egg, beaten for egg wash
# Step-by-Step Guide:
01 - Preheat the oven to 400°F for conventional baking.
02 - In a large frying pan over medium heat, cook the bacon until golden and crisp. Remove with a slotted spoon and set aside.
03 - Add the chicken pieces to the same pan. Brown on all sides for 5–6 minutes. Transfer to a plate.
04 - Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8–10 minutes until softened. Add garlic and cook for 1 minute more.
05 - Sprinkle flour over the vegetables, stirring well for 1 minute to cook out the raw flour taste.
06 - Gradually pour in the milk and chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3–4 minutes until thickened.
07 - Stir in the cooked bacon, chicken, heavy cream, mustard, and thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.
08 - Pour the filling into a large pie dish about 1.6 quarts capacity. Unroll the pastry and lay it over the top of the filling. Trim any excess and press the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush with beaten egg.
09 - Bake for 30–35 minutes, until the pastry is golden and crisp. Let stand for 5 minutes before serving.
