# What You 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 thyme
15 - Salt and freshly ground black pepper to taste
→ Pastry
16 - 1 sheet ready-rolled puff pastry, approximately 11.3 oz
17 - 1 egg, beaten for egg wash
# Step-by-Step:
01 - Preheat oven to 400°F (180°C fan setting). Ensure all ingredients are measured and prepared before beginning cooking.
02 - In a large frying pan over medium heat, cook the 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, stirring constantly for 1 minute to cook out the raw flour taste and create a paste-like base.
06 - Gradually pour in milk and chicken stock while stirring constantly to prevent lumps from forming. Bring mixture to a simmer and cook for 3 to 4 minutes until thickened.
07 - Stir in cooked bacon, chicken, heavy cream, Dijon mustard, and thyme. Season to taste with salt and pepper. Remove from heat and allow to cool for 10 minutes.
08 - Pour the cooled filling into a large pie dish with approximately 1.6 quart capacity.
09 - Unroll pastry sheet and lay over the filling. Trim any excess pastry and press edges firmly to seal. Cut several small slits in the top to allow steam to escape. Brush entire surface with beaten egg.
10 - Bake for 30 to 35 minutes until pastry is golden and crisp. Allow pie to stand for 5 minutes before serving.
