# Components:
→ 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 and 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 large egg, beaten for egg wash
# Directions:
01 - Preheat oven to 400°F (200°C conventional or 180°C fan-assisted).
02 - In a large frying pan over medium heat, cook bacon until golden and crisp, approximately 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
03 - In the same pan, add chicken pieces and brown on all sides for 5-6 minutes until lightly caramelized. Transfer to a clean plate.
04 - Add butter to the pan, then stir in onions, leeks, carrots, and celery. Sauté for 8-10 minutes until vegetables are softened and translucent. Add minced garlic and cook for 1 additional minute until fragrant.
05 - Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste and create a light roux.
06 - Gradually pour in milk and chicken stock while stirring constantly to prevent lumps from forming. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
07 - Stir in cooked bacon, browned chicken, heavy cream, Dijon mustard, and thyme. Season generously with salt and freshly ground black pepper. Remove from heat and allow filling to cool for 10 minutes.
08 - Pour the cooled filling into a large pie dish with a capacity of approximately 1.6 quarts, ensuring filling is evenly distributed.
09 - Unroll puff pastry and lay it over the filling. Trim any excess pastry from the edges and press the perimeter firmly to seal. Cut 3-4 small slits in the top of the pastry to allow steam to escape during baking. Brush generously with beaten egg wash.
10 - Bake for 30-35 minutes until pastry is golden brown and crisp. Allow pie to rest for 5 minutes before serving.
